Line a large pot or other container with a heavy weight plastic bag, or double bag with standard weight. Fold the sides of the bag down over the sides of the pot.
Place the pork into the bag and pour the room temperature brine over the pork. As long as your container is large enough to hold it, this is enough brine for a full pork loin as well.
Close the bag and tie securely, being sure to push excess air out of the bag.
Refrigerate the bagged pork loin for a minimum of six hours to a maximum of twelve hours. Note: if you are brining pork tenderloins instead, keep to the lower time frame.
Untie and remove the pork from the brine. Discard the brine.
Rinse lightly and pat dry. You can proceed to smoking at this point, but if you have the time, the pork will benefit from air drying, unwrapped, on a rack under refrigeration for several more hours to up to two days.
Making the Smoking Mixture
Blend together all ingredients
Take heavy duty foil, or a double layer of regular foil and lay out roughly a 1 food square
Place 1/3 to 1/4 of the mixture onto the square and fold up sides to make a tight packet. Repeat with remaining mixture.
These packets may be made up to weeks in advance. When you are ready to smoke, puncture the top of the packets to allow smoke to escape as the mixture smolders.
Making the Tea Brine
Place 1 qt of the water in a large pot with the other ingredients
Bring to a simmer and stir until the sugar and salt are dissolved.
When fully dissolved, remove from the heat and add the remaining 3 quarts of water.
Set aside to cool.
Smoking the Pork Loin
Bring the pork to room temperature
Remove the top grate from your grill and add coals to one side of the grill. On the other side of the grill place a water pan or pans. Light coals.
Note: Please do not use lighter fluid. An electric element coal starter is very handy. Another good approach is to light your coals in a starter chimney.
If you have not already done so, now is the time to puncture your smoking packets and have them near the grill, ready to use.
When coals are full ashed over and gray, place a punctured foil packet of your smoking mixture on the coals.
Oil the top grate and place on the grill. Place the pork loin or other item to be smoked over the water pan.
Watch for the smoking packet to begin to smoke.
When it is smoldering well, cover the grill and partially close all of the vents. You want to keep as much smoke in as possible, but not cut off the air flow to the coals.
You will get roughly 15 minutes of clean smoke from each packet. After 15 minutes, standing upwind, open the grill and check your pork.
Using hand towels or oven mitts, carefully remove the grate with the meat. Use a tongs to remove the foil smoke packet and replace with a fresh packet. Replace the grate and meat. Watch for the new packet to begin smoking
Cover the grill again and check in another 15 minutes.
Here at 30 minutes of smoke time, you may decide that you would like more smoking, in which case you will change to another foil packet. I have decided that I am happy with the level of smoking, but need some additional cooking time. You can remove the packet and continue on the grill, or alternatively, you may choose to finish cooking in an oven.
When the pork is smoked to the extent that you desire, and fully cooked. Allow to rest for ten minutes before cutting so that you do not lose much of the juices.
Slice your meat and serve hot or room temperature.