I recently found whole pork loin on sale 1.69 lb so I bought one...a beauty over 10 lbs. I sectioned off a couple 2 lb pieces that I will probably slice for skillet chops. Now I've got two nice 3 lb chunks (made them smaller to try diff methods) with the thin fat cap still on. My question is would this be better smoked to say 165 and sliced...or can you pull loin? or will it become too dry? I was thinking about pulling one of them but I thought I may have to foil it at around 150-160 to keep it moist.... Any Thoughts or Recipes??