I bought a 10 lb pork loin because we like loin chops, and by cutting them myself we saved $1/lb. So I cut nice thick 1.5" chops off each end and left about a 4 lb loin roast from the middle.
I decided to try something different (besides I didn't have time to brine) and injected the roast:
2 cups apple juice
2 Tbl garlic
1 Tbl Lawry's Seasoned Salt
1 tsp pepper
The injection recipe was a personal creation. I had some left over after liberally injecting the roast. And thanks to a tip from Smokin I wrapped the roast in Glad Wrap and didn't get injection on myself, the counter, the cabinets, refrigerator, oven or microwave...this time.
I sprinkled the roast liberally with Williams Rib Tickler Rub. Preheated the smoker to 250* with some hickory in the woodbox and inserted the roast. When the roast hit 150* internal (mom and Mrs Pags can't stand pink in pork. As a matter of fact, Mrs Pags thought I should have left it in till 160*.), I removed it and let it set under loose foil for 20 minutes or so. Sliced it up and served it with Caesar Salad and garlic bread. A nice glass of Chardonnay.
Well. At 150* there was absolutely no pink. First hurdle crossed. Then came the eating. Absolutely delicious. Extremely moist and very flavorful, which is good for a pork loin roast. A little sweetness added to the experience...pork likes apple.
Many compliments. A definite redo. Nice thing about injecting vs brine...no salt concerns. Another benefit...great meal at $1.99/lb. Don't forget. Slice your own roast/chops and save $1/lb over the cost of store cut loin chops.