This was a small Loin...so I decided to time the cook like I would for Ribs. I injected the loin with Organic AppleJuice and let it sit overnight in the fridge. I removed it the next morning and applied a even coat of yellow mustard. I then layered my rubs using heat and then sweet rub profiles. I'm putting it on the Pit at 250 for two hours of Pecan, Apple & Cherry Wood Smoke. I pull it at 2hrs, and coat with a good Peach preserve, apply layers of rub as above, then I add my "BrownSugarSpecial" topped with "Squeeze Butter" to form a really nice Sticky Glaze that brings the #SweetHeat. I double wrap in foil and return the loin to the pit at 250 for 2hrs. At this point you're almost there...I unwrap and remove the loin...glaze with TexasQOriginalBBQSauce and return to the pit at 250 for 45min. The result will leaving you wondering how you've lived so long without It!!!