It took 5 1/2 hours at about 210-225. I up'd the temp to around 275 for the last 30 mins. I was getting impatient. I used mesquite. I slathered the loin with honey and cider then rubbed with some rub that I wanted to use up. Then I injected with cider. I used a cider and whiskey mix as the spray and probably sprayed it about every 30 mins or so. I pulled at 146F then drenched it in butter, honey, cider, and whiskey. Wrapped in heavy foil and tossed it in the oven where it relaxed for about 30 mins or so. The loin was EXCELLENT!! Lots of praises from all those involved in eating it. It was super tender and juicy. I could have gotten away with smoking a 6lb loin rather than a 7.5lb loin for serving 7 people easily. Only problem was the lack of smokey flavor in the loin. There was some smokey goodness but I would have enjoyed much much more. Next smoke will hopefully be a turkey breast as practice for Thanksgiving or a London Broil as a shorter smoke.