Didn't have time to prep a whole shoulder, so after talking with Brent and doing some reading, I brined a couple pork loins. Since these are really tender already, I just wanted smoke flavor and the grill was way to fast to let the smoke box do it's thing. So into the smoker they went! But first...used rub on both, but one I wrapped in bacon to provide moisture. 2 hours later (145* IT), the bacon wrapped one was moist and tender, the rubbed one was dry as a bone!! I also found that adding rub just before it goes in the box prevents the salt in the rub from drawing out the moisture in the meat. More fun junk next weekend!!