Thanks very much, Al, for the quick answers to my questions. I have a Weber 22.5" charcoal grill that I will be using for the loin.
I think I will smoke it in the pan like you did, as that makes sense that it would be more moist that way. What other liquid besides broth can be used in the pan? I don't have a preference necessarily, I'm just curious as to what all can be used.
I was planning on using apple wood chips for this smoke, but I also have pecan chips, oak chunks and hickory chunks. Is there a general consensus as to which one is better than another for pork?
After reading this thread this morning, Al, I did go home at lunch and got the loin out of the fridge, rinsed and dried it, put the rub on it, wrapped it in plastic wrap and put it back in the fridge. It will be in the fridge for 4 1/2 or 5 hours by the time I get it on the Weber. I would not have thought to do that before I read this, so thank you again.