i HAD to register on SMF because I didn't want you to ruin your pork loin.
don't care about how many posts FLASH has, but you're only hurting yourself if you let your pork loin approach 150.
with a digital remote thermometer, pull it when it hits 135 and wrap in foil to rest.
cut after 30 mins.
if you want, put your therm. back in it so you can see it continue to rise - it will probably rise up towards 140.
bacon wrapping makes this good... be sure to use some extra bacon just on the sides of your pit as a snack. its great freshly smoked. there's plenty of ceramic grill (primo and BGE) recipes for bacon wrapped pork loins... many of them also get stuffed with spinach, cheese, sun drieds, nuts, etc. just about anything you like can go in there, but then you have to make sure you are temping into the meat and not the filler.