Well, all does not always work out for the best. I tried an experiment in which I brined a pork sirloin that seemed to call to me. It was a Beeler's Pork sirloin, a provider and cut that I am very familiar with. I brined it with a heavy dry rub process that pulls moisture out of the meat and allows it to brine in it's own juices. This has worked well before also. Not so good this time, way too salty and inexplicably dry. Here it is, out of the brine and ready for the smoke.