Part of my problem solved. Found out I have a loin. Left work and have it brining now (Kosher Salt & water). This way it will at least brine all night. Told my boss he better let me off work to brine or he will have one hard pig ha ha
In the AM
Use olive oil to coat loin
Rub: Brown Sugar, kosher salt, paprika, cumin, pepper, onion & garlic powder. I have not done any rubs other than olive oil, salt and pepper so any help on this would be appreciated.
Smoke at 225 for an internal temp of 150, then wrap in foil and let sit. Correct temps?
This is a 4 lb loin so I am not sure how long it will take, but I will need to leave my house at 10:30 to take it to work.
I am concerned about it being hard and dry since there is not much fat to a loin. I have seen other post where bacon was wrapped around the loin or apple juice sprayed. Are these for adding moisture? I do have a meat injector which I could use but not sure what to inject or how much.