You can spend a day reading all the different posts on pork loin if you search the forum. The loin will stay white (with a wonderful bark and smoke ring). But, it is a very lean piece of meat and is cooked differently than a shoulder. More correctly, it has to be watched more closely to prevent drying out.
Any sharp knife will work well for cutting the loin. Some like using an electric knife. I used to use an Uncle Henry filet knife. Now, I have purchased a few knives on sale at my local restaurant supply house. They are high quality with indestructible nylon handles.
Caveman reffered to his loin smoke above. It looked excellent! Check it out here:http://www.smokingmeatforums.com/for...ad.php?t=91641
You can also look at the "pork-u-pine" thread in my signature line. Follow the cooking directions and exclude the hot link portion of the recipe. Doing it this way will ensure a moist cut of meat. It will also produce less bark (which is my preference for the cut).
We look forward to your attempt--complete with q-view.