Smoked my first pork loin today. Learned a lot from the information in the posts. Brined in DivotMakers brine. Brined. 4.5 lb pork loin for 24 hours. Rinsed well after brining, rubbed with spicy mustard then into smoker. Set temp to 225 degrees and within 2 hours internal meat temperature reached 150 degrees. Removed it and wrapped in foil for about 2 hours. Sliced meat thinly and it was very tender, moist and wonderful smoked flavor. Did not even need bbq sauce. Per DivotMaker did not need to brine 24 hrs...which is good news for prep time for me. I was just somewhat surprised it reached 150 internal temperature so quickly. I was planning on more like 5-6 hours! This is only the second time we have used our new SI #1 smoker. Smoked salmon last weekend which we had shipped home from fishing trip to Alaska past August. It too was divine. Really depend on SI blog for helping me learn about smoking.