This is the second loin I've done since I started smoking, turned out better in my opinion than the maple one I tried. Brine: - 2 quarts water - 2 quarts apple juice/cider - 1 cup kosher salt - 1/2 cup brown sugar - 1 cinnamon stick - 5 whole cloves - 1Tbsp peppercorns - Zest of 1 orange - 1tsp crushed chipotle pepper I had mine in the brine for 9 hours in total on a 2.7lb loin. Brine Dry rubbed Smoked @225F w/ apple wood Pulled at IT of 142, glazed with equal parts apple butter and Dijon mustard. Perfect tinge of pink, personal preference. I think this will be my go to recipe for loins now. Also if you can tell in the last pic my remote thermometer broke. Any suggestions for a new one?