I want to smoke my 2.6 lb pork loin roast. I totally messed up a previous one by brining-WAAAY salty (used in 2 pots of beans). I have gathered my courage and will do a perfect one today with ya'lls help. No brine tho. I have AR with oval stone, regular 13 inch pizza stone, plater setter. I have 2 small chunks of cherry wood soaking. I know cook to temp of 150-160ish. I will rub, which rub tho? I have conecuh pork rub. I have the following John Henry's-pecan, Tammy's herbal, sugar maple (Imix these two for GREAT chicken), texas brisket (haven't tried yet) and apple. I have assorted William Sonoma rubs-mostly mexican flair. Please advise. Thank you, thank you, thank you!!!!
LBGE 4/2012, MBGE 6/2012 & Mini 11/2013