I did these a while back, but just got around to posting them now. I do my pork loins a little different than most people, but the results are always good.
I injected two 9 lb. pork loins with a mixture of olive oil, orange and apple juice, Cheerwine, Sundrop, and Moore's Marinade, then refrigerated overnight.
Dried them off, and coated them with rub.
Smoked at 225 until internal temp was 180. About 6 1/2 hours. Thats right 180! At this temp they are just melt in your mouth tender.
They are so moist and tender, its ridiculous!
Thanks for looking!