re: Smoked pork loin help

quote:

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lower finish temp is critical for this cut of meat.

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This. Any lean cut needs to be pulled at medium rare or medium if it's pork, beef, lamb, etc.

If I'm smoking a cut like this, I'll use a disposable pan and a rack of some sort to keep the meat up off the bottom. Smoke it at 225 for a couple hours to get the smoke flavor, then add some liquid to the pan (varies depending on the type of meat) and cover with foil until I hit desired temp. Makes for a nice, juicy cut of meat that still has a good smoke flavor to it.

ETA: Oh and I crank the heat up after I foil. If I'm on the MES I'll max it at 275, but if I'm on the WSM I'll just open all the vents and let it hit 350 or so.