Anyways I am planning on smoking a whole pork loin and a pork butt I had left over. The pork butt is only ~6lbs so I plan on trying to cut the loin into separate similarly sized roasts to try to keep the cook times around the same. I say that because I have read that most people on here opt to pull the pork butt but I found that my household enjoys just the sliced/chunked version of the BBQ sandwich. This cuts down on the smoke time as well as I do not have to fight the "stall" as hard to get it to 160-165.
But on to my question... I am hoping to inject the pork loin with a concoction that I have been wanting to try but wanted some input. Here is my plan
2 cups apple juice
1/2 cup brown sugar
2 tbsp garlic power
2 tbsp onion powder
1 tbsp salt
1-2 tbsp cayenne
I am shooting for a "sweet heat" with this injection and will be mopping in the final hours with a sweet/spicy BBQ sauce I have also concocted over the years.