Hey, neat experiment. You never learn til you try, right? You'd probably like bacon over pork loin for the added flavor and fat.
As for the smoke, I find that I want at least SOME hickory smoke for pork shoulder and brisket. Here, as in some other parts of Tennessee at least, "BBQ" is short for "hickory smoked BBQ". I do prefer to mix it with peach or apple from a local orchard, though.