Since the meat is already injected, there is no benefit to brining it. Pablo at the processing plant has already done that with his pneumantic needles.
Season/rub the lin as fits your tastes then smoke (high or low, your choice) to around 140 internal. Carryover will add a few more degrees before it peaks then drops. The center of the meat will still be slightly pink but perfectly safe to eat and juicy even if it wasn't bionic.
If you have a whole loin, cut it into three or four chunks. Cook what you think you'll need for dinner now and wrap and save the rest to cook later. Or, do the Pepis challenge and cook them all at once, trying a variety of rubs/seasonings on each.
Stogie has a Porketta recipe that braises pork loin in a foil pouch until it falls apart and it is delicious! I need to dig that out again.
Finally, get in the habit of reading the fine print on labels when you buy meat, unless you actually enjoy paying premium prices for salt water.
HTH
