Still learning. Put 1/2 of a center cut loin (about 3#) in the smoker about 3 hrs ago, keeping the temp at 225. Since its small, and most pork instructions I've found so far address pork butt, I need some help. Internal temp now at 145, and I just wrapped it in foil and put it back in the smoker. Will this be a suitable cut for pulling if I let it teach 200 degrees, will this cut be dried if I do this, or will it stay firm? I don't want to cook it into shoe leather if it'll never pull. Thanks in advance guys.