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Pork loin has never been my favorite cut, but we had one in the freezer to use.  I mixed up a brine, and left it soak for about 36 hours.  Brushed on a simple honey glaze, then direct grilled at 400 until the glaze was carmelized.  Slid it across to indirect, and left it go to 145 IT.  Wrapped it, and put in cooler for about 30 min.  Still not as good as ribs, but it was a very fun cook, with the direct/indirect.  I was pleased with how it turned out. 

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