Just did two 3.5 lb. loins this evening. Rubbed them (two different commercial rubs) and wrapped them tight for two hours (while I smoked 2 lbs. of mixed nuts), then put them in the Smokin Tex at 225 with three ounces of cherrywood chips, and three hours later they were at an internal temp of 150F. Shut it down, tented them with foil on a platter inside for 20 minutes, sliced the one, and it was perfectly cooked, just smoky, and juicy, one of the best pork roasts I've ever done. No brine, but juicy as anything. But...no smoke ring. How can I get more smoke and that nice pink ring? Lower temperature and longer time?