I had a a nice 5 lb. center gut pork loin. Cut it in half. Put some mustard on the pieces and put a rub I found on the net, on both sides. Wrapped them in glad wrap and put them in the fridge over night. Next day, took out of fridge and let sit on the counter for 1/2 hour. Cooked in my electric smoker for about 4 hours. when internal temp reached 145* I took out and foil wrapped for about 40 minutes. I think I overcooked it. The meat wasn't bad but a little dry. The outside or (skin) of the loin's is what was terrible. Salty and bitter tasting couldn't even eat it. I cooked them at 230*. I used two pans of wood chips. Temp stayed steady throughout the smoke. I cooked on the medium shelf covered with foil. I had my water bowl filled with sand. Last week I tried two beer can chickens and it was a failure to. Any ideas on what I did wrong? Thanks!