Pork Loin smoke time

[SmokingShark]

I just purchased a 10lb pork loin and plan to smoke it tomorrow. Any suggestions as this is the maiden voyage of my new electric bradley 4 rack smoker.
This is my plan, tell me what you guys would do or anything I should change...

Cut in half as it won't fit as a whole.

Season it with some JB Fat boy dry rub & italian dressing and wrap it in tinfoil and put in fridge overnight.

start smoker at a low temp, inject it with pineapple juice prior to loading up, and smoke it for about 3-4 hours raising the temp every hour.

Guess a 6 to 8 hour cook time total?

[Habanero Smoker]

Your plan looks goods, except I would use a plastic wrap, and place it in a pan to catch any drippings. The aluminum foil may react with the vinegar in the dressing.

I generally place them in the smoker at 225?F, and apply 1:40 - 2:00 hours of smoke. Depending of several factors, they should be done around the 4 hour mark. I take them to an internal temperature of 140-142?F; the USDA recommends 145?F. By injecting them with pineapple juice they may cook faster.