I smoked a 2 lb pork loin today and it came out a little dry. I cooked it at about 235, hickory pellets on a Traeger, foiled at 140 and pulled at 164. I wrapped in towels and let it rest in a cooler for an hour. I didn't have a chance to spray with AJ every hour as I normally do. Also, after resting I had 3/4 of wonderful juices; zero fat and really tasty. I have frozen it for a possible future injection. Would it have helped if I had injected the juices back into the roast before cutting? What are other folks doing with this left juices? It was much too tasty to put down the drain. Good Q'n to ya!