Into the smoker with 4 oz. Apple wood, 12 oz apple juice in tin on bottom of smoker. Set at 215, pulled at 152 degrees( I know 145 was good enough but just wanted to go a bit more).
I wanted to tear into them but resisted and after setting and cooling, sliced them with the slicer. I vac sealed small packs of about 8-10 slices each then froze them. Been taking them out one pack at a time and everyone is enjoying them.
My favorite is the brown sugar rubbed one. I trimmed a lot of the fat before doing anything but because this was a whole loin, there was some fat streaks in the meat which is shown on the sliced photo of the maple syrup rubbed piece.