1st Pork Loin End Roast Smoke

Last weekend I got called on to do some bbq for a party.  Who am I to turn down an excuse to bbq and to party, am I right?  Anyway, someone was going to supply the pork butts and my job was to smoke them.  No prob.  Love doing overnight pork butts (in fact, I got one in right now as I'm typing IT is 75 at an hour in).  He shows up with several pork loin end roasts instead of butts.  Now I'm as worried as a goldfish in a piranha tank.  What am I going to do with these?  I've never done these before!

SMF to the rescue!!!! I popped on here and read all I could about pork loins and learned to smoke them to 140 (about 2-3 hour smoke, which was far less than the 12-15 hours I was planning for the butts) and let rest to 145 and slice them and serve with bbq sauce on the side (I always serve it on the side in case people want just the pure meat).  They turned out incredible!  They were so juicy.  People were going crazy over the meat and I owe it all to the education everyone on here provides.  Thank you!!!!!  This place is an unbelievable wealth of bbq information.  Thanks guys.  Sorry that I don't have any Q-view.  I'm still trying to figure that out and get pictures on here.

Thanks to the community and everyone that makes this possible for the continuing education in bbq!  Keep up the good work!