Alright, I have done butts, ribs, abts, and chicken but I have yet to do a loin. I figure this weekend is the weekend! My questions to the collective whole: 1. Smoker temp (220-235?) 2. What is a good loin size? 3. Do you foil the loin at any point like ribs? 4. Does the Loin need cooler time like a butt? 5. Inject or Stuff (Ill probably do one of each but I want to know your favorite way) Or maybe both. 6. Rub or Paste. 7. Trim the fat and "silver" or leave it? Any advice will be appreciated.