I really wanted to do Dutch's recipe, but after many hours mowing the fields and working the garden I got lazy:)
I used some Jeff's rub, and also injected some apple juice into the meat. I did not completely cover the loin with the bacon because I wanted to let the smoke get "in".
I smoked at 220F with apple wood. It took about 4 hours to reach 147F. I pulled the roast, foiled and coolered it. 45 minutes later I sliced it, MAN it was JUICY!! No issues with dry meat!!!
And yes, Isabel Beagle DID get a nice snack:)