Coworker gave me ~20 lbs of "bone-in pork sirloin roast" frozen-solid to make for a party on Saturday. In fridge thawing now. I'm fairly new to smoking but I've made a few Boston Butts, ribs, and brisket. I've never seen this cut of pork before. Anyone have experience with it? From what I've read it's fairly lean so I should treat it like a tenderloin and only take it up to 155-160 but these do seem to have a decent fat cap on the top. I've considered injecting or brining and possibly wrapping with bacon (can't go wrong with bacon) and foiling mid-way through with apple juice. I've got hickory, cherry, and apple woods to use. Any suggestions would be appreciated; first time cooking for a big party.