Picked up a small Pork Loin yesterday and smoked it today. Just threw some basic spices on it last night and it sit in the fridge over night. Here is the loin going onto the smoker. About 3/4 of the way done... Took it off to wrap it in foil the rest of the way. Pulled it at 200* and let it sit in the foil for 20 mins before unwrapping and taking the 1st cut. And the rest of the stuff... Baked Potato, Cornbread and the Meat. It was VERY good, I smoked it for around 3 hours on 2 large chucks of Hickory, just wish I would of been able to keep more of the juice. But I think part of the problem with the juice was smoking it to 200* I wish I would of pulled it at 150-160.