Directions

1. Start by making the brine. Pour two cups of water into a small saucepan with 1 cup brown sugar and 1/2 cup salt. Place over low heat, stirring frequently until dissolved. Allow mixture to cool, then combine with remaining 1 1/2 quarts water and 24 oz. juice. Place pork loin in the brine solution and refrigerate for 2-4 hours.
2. Fire up a smoker, pellet cooker or indirect charcoal grill to run at 225-245f.
3. Remove the loin from the brine, and use paper towels to completely dry the surface on all sides. Apply the mustard, coating the loin thoroughly. Sprinkle on a generous coating of seasoning, then place the loin into the smoker to begin cooking. If using a probe thermometer, insert it now.