Okay, we got the pork loin smoked. We kind of combined several suggestions. We injected the pork loin with olive oil, apple juice, and seasoning, wrapped it in saran wrap and let it sit in the refrigerator most of the day. Then we dried it off, and covered it in the Texas rub a friend gave to us. We put it the electric smoker and at about 135 degrees we started getting real hungry (we should have started earlier), so we wrapped it in foil and put it in the oven to bring up to 140. We let it sit while we got the rest of the dinner ready. We were very happy with the result. It was very tender and juicy. My husband has some rosemary-chipotle sauce that he put on his, but I ate mine plain. I had taken the bbq sauce out of the fridge, but forgot to put it on.