Smoke a 5 pound pork loin today and it was great. This was my first one and thanks to all the posters out there. I took all the tips and put them to use. 1. Nice dry rub applied 2. Smoked with Apple and a little hickory to IT of 145 3. Wrapped and let rest. Sliced and very moist, fork tender, nice crust, and balanced smoke flavor. Was very pleased. Can not wait for left overs. Many thanks to all you guys. This forum makes life so much better!