Small 3 lb sirloin roast. Started with a simple brine: 8 cups water 1/2 c kosher salt 1/2 c granulated sugar 1/4 tsp garlic 1/4 tsp black pepper Mixed brine in large pot, added the pork loin roast and then added a pile of ice. Brined for 11 hours. Rinsed and then sprinkled on some Spicy Smokey Mountian Rub and stuck in the fridge for an hour while I fired up the smoker. Smoked it on the Lang at 225 until the internal temp was 140 degrees F. Wrapped in Foil, Wrapped in towel and stuck in a cooler for an hour. Added some cheesey spuds on the grill. Turned out lovely.