I understand a denser meat may not "accept" an injection (which would also tells me a brine would not soak in, either) My thought is inject and brine (basically,brining from the inside, out and outside, in) and let sit in the fridge overnight
I'm thinking a loose combo of these two posts for its overnight festivities (basically, I have some of each on hand):
I'm shooting for a "whole hog smoke" type flavor. The loin has a nice fat cap (is that just butt lingo? It's what I smoke the most and fully understand, so I relate everything off of it and modify accordingly) - my thought is to leave it on, but score it, and unlike my butts, place the cap up, meat down, because it is not a fatty meat.
Am I on the right path?