You could try the following...making any changes or additions or subtractions you see fit. It does consistently turn out killer good. And, I usually do the bacon weave.
Good luck.
Smoked Pork Loin Recipe
• Trim fat and all silver skin from loin.
• Brine for 24 hrs.
Brine recipe
1 gallon water
¾ cup salt
2 cups sugar
2 heaping table spoons of Simply Marvelous Cherry Rub
2 table spoons of minced garlic
1 teaspoon of Rosemary
• Rinse and inject approx. 3-4 ozs of SMOKE ON WHEELS Pork Marinade and Injection, per half loin.
• May wrap a Apple smoked bacon weave around the loin.
• Place in refrigerator, covered in foil, for 12-24 hours.
• Prepare smoker. Use 2-4 small chunks of apple and minion method for charcoal.
• Smoke at 240-260 degrees for approximately 2 ½ hrs.
• Pull when internal temperature hits 140 degrees.
• Wrap in foil and let it rest at least 30 minutes.
• Cut, serve, and receive praise.