I thought I'd share today's cooking with you. Last night I was looking for thick-cut boneless pork chops to smoke today. No luck finding those. The store did have whole pork loin for $1.99/lb. I grabbed a 7.5 lb loin.
I was not able to get it in the brine last night, so I was up early this morning to prepare the brine and was able to get the loin in it by 6AM. I did soak my beans overnight.
At 11:30 I started my charcoal and removed the loin from the brine. I applied my own rub recipe and the loin was on the fire at noon. To help maintain moisture in the pork, I placed it in a pyrex dish and added a little apple juice and white wine. I placed it on the lower grill of my bullet smoker, because the beans would be added later in the afternoon.