Sorry for the delay. Had to have been my best bacon wrapped loin to date.
I smoked using cherry and added just a bit of sauce about 45min prior to pulling from the smoker. I let both loins (it was one big loin cut in half to fit in my MES) rest for about 45 min until everything was ready.
It sliced really nice (I pulled from the smoker at 155F) firm texture but still very moist.
Sorry no sliced pics.
Ended up with leftovers for the next couple of days,
My smoking successes would not have been possible without this incredible forum.