I'm smoking a pork loin half cut boneless later today and am looking to do at 225 until at an internal temp of 155. Pulling off around at 150 to let it cruise up to 155. I have a few questions. First, with pork shoulder I've always removed the fat cap and I would assume with this particular pork loin cut I should as well, thoughts? Second, what do I use as a guide for time per pound? It's a 4.9 pound piece. Finally, should I cut it in half since it's pretty long? Would that add any benefit other than cutting down cooking time? Thanks!