I wouldn't waste my time brining or injecting that. It's gonna taste great as is. That's a nice looking hunk of pig. I might consider injecting if I was feeling adventurous, but it's not my usual process. I prefer a nice dry rub and just lay some smoke on it, then cook till it surrenders.
Rescued 22.5" OTS. SJS Mini-WSM. HEB briqs (rebranded Royal Oak). Pecan/Hickory/Cherry/Apple/Peach woods.
2016 Fuji Absolute 2.0 LE (for burning off all the great BBQ)