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1. I dont trim the fat because the loins are usually pretty lean.
2. I don't brine loins. I use a pork rub or rib rub. Maybe coat it with something sweet n sticky b4 putting the rub on. Loins don't usually take too long to smoke and this will help form a nice tasty bark.
3. see above :)
4. I use an apple juice and rum or apple juice and jim beam spray mixed at 3 to 1 and spray on the meat every hour or so.
I also like to keep the temp down around 225 and smoke the meat to 145 internal then spray 1 more time and double foil. I'll put it back on the smoker until it reaches 150 then pull it off wrap in a towel and let it rest 45 minutes to an hour. Open it up and slice it then baste the slices with the juice in the foil. Delicious.
as CT said. i too rub mine with a pork rub or make my own with spices and brown sugar. i like adding sweet fruit as its about done to glaze skin. mangos kiwi and pinapple or manderian oranges work great. heres a whole loin i did a while back. pinapples glazing on top.
If you stuff it you need some butchers twine to tie it back up. I haven't injected one yet but I think it would work fine. Not sure about the time. just go by temp. Last one was 7 lbs and took about 4 1/2 hrs but was quartered.