It was my turn to make Sunday dinner at mom’s and so I decided to do a 5lb pork loin.  This was not just any pork loin… it was brined for 5 days!  After the brining, I rolled it in a mixture of yellow cornmeal and a super secret special rub, then put it on the grill for a few hours.  After it came off the grill there was definitely some “hand slapping” going on… watch and see!!  (Brine and rub thanks to Chef Rob Vanhoorhis of allsmokedup.com and porkbelliesbbqblog.com)