Smoked Pork Loin.....updated in OP with pics

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Is it normal to brine pork?

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, but I don't think so because it usually has good fat content.

Brine it in what? Water and salt?

1/4 cup water to 1/2 gallon of water. ..... pork loins dont have as much fat as you think.

The loin is 3.08lbs. How long is optimal brining time?

Brine overnight, then rinse and pat dry.
Season it however you like.
Wrap in bacon and smoke low and slow until internal temp is 140-145*.
Let it rest about 20-30 minutes before slicing.

If you happen to have some home made pepper jelly in the panrty, nuke it for a few seconds in the microwave and baste for the last 10-15 minutes or so. You won't be disappointed.

Smoke to temperature, NOT time. Every piece of meat is different, smoking a pork loin typically takes me about 2-3 hours to take it to 145. I then let it rest for 30 minutes. Temp depends on how you like your pork cooked, med rare, med well, etc. Optionally wrap in bacon to help with it not drying out. You can get away with smoking by time with forgiving cuts like a pork butt but, a loin is not so forgiving as it can dry out very quickly.

ETA: I keep it simple: Salt, Coarse black pepper, onion powder, garlic powder. Cherry and/or apple wood with a small amount of hickory

Thanks everyone.

Gonna hit this up tomorrow. Anyone have a ballpark time to get it to temp? Just trying to figure out what time to start.

I would say about 3 - 3 1/2 hours, start to finish. Take the loin out of the brine and let it start to warm to room temp at least 30 minutes before lighting the smoker. While the smoker comes up to temp, use this time to rinse, dry and season the loin and wrap in bacon if you choose. I like to cut loins in half since they are so long, that way I can cook them side by side. I have an offset smoker and this just helps them cook at a more even temp. Smoke for about 2 hours, but like someone said earlier, cook to temp...not to time. Use a meat thermometer and pull off pit around 145*.