We smoked 1/2 of whole pork loin (not tenderloin) about 5 lbs. Marinated in Dijon, garlic & cognac. Brinkman charcoal smoker (cheap), with only "low, ideal, hot" settings, so we picked "ideal" and put it on a foil layer to prevent drip. Did not trim fat. Removed at 150 and tented with foil for 30 min. rest. It was juicy, flavorful, but almost too dry. Would take off at 140 or so next time. We didn't brine as salt is a concern. Looking for dry rub suggestions & method to get a crispy exterior, and more smoke flavor. Thanks!