I have a 3.5 lb. pork loin roast sitting in a brine tonight. The brine is 3 qts. water, 1 qt. apple cider, 1 cup salt, 1 cup brown sugar.
I'm going to take it out of the brine tomorrow morning, dry it, and then coat it with a rub. I'll let it sit in the rub until late afternoon (after the football game), then put it on the Egg with some mesquite. Hopefully, it will be ready for a late dinner tomorrow night.
2003 Prostar 197 35th Anniversary
1990 Prostar 190