Dang..thought I was the only one smart enough to know about that hot water movie star brine..lol. Read about in People magazine a few years back. Its a favorite of one of the Jonas Brothers (whoever that is) prepared by some uppity chef in Big D. I wont hardly cook pork without it any more. Got to concur on the loin. Go hot and fast with plenty of smoke till it hits 150 in the middle. Shouldnt take but around an hour at 350. A person who manages to break 160 can expect it to turn into knotty pine. Loin is much too lean to clown around with the low and slow stuff. Sorta like chicken. Maybe thats why it tastes like chicken.
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