Bone in pork loin

I did a search at the top of this thread under "find" using "pork loin" and got 3 pages of posts:

Bone-in Pork Loin

I think the info there should help. Happy smoking.

I cook a lot of pork loin, but usually not bone in. I cooked three yesterday. Threw them in with the chickens to brine for about 12 hours, then into the smoker at 300* for about 2 hours(estimate, I didn't actually time it). They come out moist and tender every time.

Using Smokin's Holiday brine, they develop kind of a pink color(ham), but no ham taste. A shorter 4-6 hour brine actually gives a nice 3/8" "smoke ring".