Going off of the other thread about brining, it got me curious about smoking a pork loin as I've pretty much smoked everything else but a loin!!
Went to the store and got a 4lb'er, I brined it for about 5 hours with salt, sugar, garlic, old bay, black pepper and ginger:
Pulled it out of the brine after 5 hours and trimmed it a bit and started on the glaze, maple syrup, cherry juice, apple juice, mustard and apple cider vinegar:
Brushed it on the loin and then sprinkled with dry spices: garlic powder, old bay, black pepper and ginger:
Then, off to the smoker!! Had it in there for about 3 hours using mesquite lump charcoal for the heat and pieces of cherry wood for flavor, basting it with glaze about once every hour:
All said and done!!!
For the sides, I did some garlic sauteed asparagus and some boxed potatoes au gratin (not pictured):