New here and new to smoking. Grilled my entire life, but obsessed with smoking now. Last week were 3-2-1 pork spares and they were great. I have a 30 MES and a horizontal. This weekend I am looking at a pork loin. Was thinking about simple brine for 24 hrs, rub, and then smoke at 225-250 until about IT 140. Plan on glazing with pepper jelly (saw on another post here) and back in for 15-30 minutes. All of this using apple chips... Curious for thoughts and suggestions before getting started.