Cured pork loin going in the smoker tomorrow morning. Will smoke with maple chips at 225 until it reaches 160. Thinking of adding a glaze of maple syrup and dark brown sugar near the end of cooking. After it is removed and cools down half will be sliced into chops and the other half thin cut for back bacon.
Update, turned out pretty well. The sweetness of the glaze was very nice against the smoky salty meat. Will be a little better with some time to integrate more of the sweetness.