re: Smoked pork loin help

I've usually found whole pork loin sort of meh, but buy it sometimes when it is on sale.

Last time, it finally turned out really good. The difference maker was I dry brined it with a healthy dose of kosher salt, left in fridge about 8 hours in a pan covered with plastic wrap. Before cooking, I lightly seasoned with a low-salt rub (Meathead's Memphis Meat Dust).

Cooked on rotisserie on Weber kettle over charcoal and chunks of cherry. I may have mixed in some other woods too. Can't recall, but I often do that.

My gang agreed it was the best results we've had for whole pork loin. It had light smoke and good flavor throughout the cut.