I think your first few posts have to be reviewed before they let you post a picture. Filters out the spammers I guess. I am thinking this is a loin you are smoking. I do my loins one of a few ways. I like to filet them open and stuff them with something. The last one was jalapeno's and cream cheese. I also like to wrap them in bacon as it helps to keep it moist. Pork loin is very lean without much fat for moisture. Do you have a good reliable thermometer for your smoke chamber and another one for the meat? I only cook my loins to about 135-140 degrees as an overcooked loin is dry. Some folks brine them to add even more moisture. So first thing you need to do is find out what the temp is in the smoke chamber. It can be higher or lower in different areas of the cook chamber. I like 225 degrees for just about everything. This is one I did and I wrapped it around a home made sausage with onions, garlic, and swiss, of course, wrapped in bacon. That is just how I roll. Does this look like what you have?