There will be no injection unless you instantly want to start from your own place instead of where they started at.
The Outer edge shows. On this day the brisket wasn't spot on either.
In an experiment one should always start right from where the source started. First you need to duplicate what they did before you go your own route which could even be better. Drawing from the first attempt and then brining (a big mistake unless you like ham at their temp) you can taste your second attempt then KNOW where to go next.
As for Kruez market - salt and pepper course grind would be their basic rub but I know they have about a 25 25 25 mix of cayenne, garlic and onion powders rubbed in before the final rub. But this is not always the case.
Temp is the typical hot 300 - 326. If you are Leary about your equipment stay at 270 -325.
Since you don;t know the feel of a entire pork roast like that you will need to use an IT therm.