Smoked a pork loin today. After it rests and cools, we will thin slice it for sandwiches!
Started with a SWIFT brand pork loin from CostCo. Even though the loin is the leanest cut of pork, we still trim off all of the exposed fat cap. Healthier, and besides -- the fat blocks the seasoning rub and the smoke from infusing into the meat. And the fat really does not add moisture (the spritz of apple juice + water does better). After losing the fat, I inject the loin with pure pineapple juice. 
Having a heavy duty ratchet injector is much easier on the thumbs than the old syringe style. Next comes a heavy coating of my homemade Sound Q Willy's 2 pork rub. Onto the smoker at 180 degrees (heavy smoke). After an hour, spritz, and up the smoking temp to 225. Continue to smoke, and spritz around every 30-45 minutes for a couple hours until the pork internal temp reaches around 140.
Tossed some Aidells chicken sausage (w pineapple bacon) alongside the pork, since I was smoking anyway. Smoked those also at 180 for max smoke, followed by 225 to cook. Pulled the sausages out when they reached 180 (could have removed them at 160, but I prefer these sausages well-done).