I rubbed this half a loin with honey and sweet rub for 24hrs. I smoked it in my 08 @ 225 to an internal temp of 140 (roughly 2.5hrs). I used 1 oz of hickory and I put a couple of spinich/mozarella brats around the outside. I cut up some apples and used them as a base in the dish. I set the loin on top to help keep it off of the dish. I then filled it with apple juice up to the bottom of the loin. The meat came out great!!! Very tender and moist. I was worried that I would overcook it and make it tough because it was so lean. I was going for a sweeter taste rather than a salty one. Don't ask where I got the ideas, I was just experimenting. That's what I love about this, if you don't like something, tweak it for next time. I bought a couple of the loins on sale and tossed them in the freezer for more experimenting. Drop me a line if you have any suggestions.
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