Give these a try. Brining bird greatly improves the moisture and gives some wiggle room if you overcook it or like the meat more well done. At 275° cook time is about 20 minutes per pound. At 225-250°F it is closer to 30 minutes per pound. A good digital thermometer is your best tool to get great food out of a smoker. As mentioned there is no reason to cook pork loin above 145-150°F tops. At the lower temp there will be a Blush to the pork. Some folks are freaked out about this. At 150° it will be gray but still juicy after a rest...
Here is a Brine and Rub that is a Favorite with members of my Family. I like Apple and/or Hickory with Turkey. Measure the Temp in the thickest part of the Breast and Thigh, 165* and 175*F respectively. 275*F is about the best you can hope for in an MES. If the skin is not Crisp enough when the IT is 145*F in the Breast, put the Bird in a 425*F Oven to finish cooking to 165* and Crisp the Skin...JJ
Families Favorite Brine
1/2C Kosher Salt
2T Gran. Garlic
2T Gran. Onion
2T Dry Thyme
2T Black Pepper
1C Vinegar (Any)
1-11/2Gal Cold Water to cover Chix
1/2C Brown Sugar, Optional
1T Red Pepper Flake Optional
Mix well and Soak the Bird over night or up to 24 Hours.
Remove the Chix, rinse if desired and pat dry with paper towels.
Place in an open container in the refrigerator overnight or up to 24 hours for the Skin to dry.
This will give a crispier skin when Smokng or Roasting...
Bubba Chix Rub
1/2C Raw Sugar
2T Paprika (I use Smoked if I'm just Grilling)
1T Gran. Garlic
1T Gran. Onion
1tsp Black Pepper
1tsp Wht Pepper
1tsp Bell's Poultry Seasoning or Thyme
Mix well. You can put directly on the skin or mix with Butter, Oil or Bacon Grease and rub on and under the Skin.
Reduce Cayenne to 1teaspoon if less heat is desired.