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Pork Loin Injection / Rub Questions

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    Pork Loin Injection / Rub Questions

    Hi All!

    I have a 1/2 Pork Loin @ 2 lbs, 6 oz. I scored, tied, and foodsavered it back in March. Looks beautiful... anyhooo....

    ( The 1st half was done on the gasser following a CooksIllustrated recipe. No brining, but used a marinade & awesome rub combination ( their recipe) and the loin came out great! )

    I'm dying to try my new injector using Meathead's recipe. So here are my questions:

    1. Should I do a dry brine, or just rely on the injection alone?

    2. Should I use a rub, or just rely on the injection alone?

    3. Smoking. I just read somewhere here that loin is not really that great for smoking. ( Used hickory above - soaked ) If I were to smoke, should I use hickory or oak chips? Or skip it and rely on # 1 or # 2 above?

    Thanks in advance!

    --Ed

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