Bill Kasting > typed:
> I will be smoking a couple of Turkey Breasts this Thanksgiving and plan to try
> brining them overnight as was discussed here last week.
>
> I'm also going to smoke a pork loin. Should I brine it as well?
>
>
> Thanks for any advice.
>
> Bill Kasting

No. Butterfly it and stuff it. Then cook at about 350 to 400 with smoke chunks
until internal is about 125, wrap it in foil and place in a (warm) cooler for
about an hour. Then slice and serve. It'll be the juiciest you've ever had.

stuffing
provolone cheese
fresh spinach
prosciotto (sp)
crushed garlic
fresh rosemary sprigs
fresh ground black pepper
Tie back together and season the outside with salt and more freshly ground black
pepper and paprika

BOB