i am doing a whole pork loin sunday. i have only done it a couple time... BUT ... it was actually the first thing i ever smoked in my MES 30. went on youtube and found this recipe, that was before i even knew about this site (which is the best thing i ever found) ... the wife loved the pork done this way and have done it a few times since never to be disappointed.
1 cup salt
1 cup sugar
garlic
bay leaves
pepper corns
apple juice (gallon water) i use 2 litres apple juice and 2 litres water
onions
depending on the size of the container you have is how much brine ya make. you can add anything you like
heat the liquid and salt and sugar and stir till dissolved. add the rest of the stuff to the mix. doesnt have to boil, JUST DISSOLVE ...let cool and pour over your meat. if you have more pieces touching each other have them fat to fat. i was told that it will get the brine in better that way. cover with brine and put in fridge for a few days. make sure the loins are fully covered.
smoke at 225 and put some brine in the liquid container. my smoker has a small SS pan. i line it with aluminum foil for easier clean up
i have used alder or hickory .. a personal choice.
INTERNAL TEMP OF 170 ... WRAP IN FOIL ...
THEN PUT BACK IN UNTIL INTERNAL TEMP OF 195 TO 205
good luck :0)