Started out by setting a loin in Mad Hunky Pork Brine for quite a few hours. ----- Pork loin on the rotisserie smoking in red oak after it was then seasoned with Tatonka Dust. ----- When the loin hit the 150º area pulled it and wrapped in foil to reat. ----- While the pork loin was resting took the rotisserie ring of the Weber kettle and added brussel sprouts seasoned with Desert Gold, minced garlic and a little butter in the pan and some garlic toast on the grill. ----- Pork loin getting sliced. ----- Pork loin, garlic toast, rice and brussel sprouts. The pork loin was very moist a flavorful! Thanks for looking!