It's been brutally hot here in NC this week. I decided on the pork loin because I knew it would be a relatively short cook. I picked up a nice looking 5lb loin roast yesterday. Rubbed it down and wrapped in bacon and let it sit overnight. I lit my fire at 5am with a target finish at around 10am, so I can be inside drinking some cold ones by the time it gets steamy outside! Rubbed and ready for a night in the fridge. Holding steady at 275. 2 hours in. Pulled at 3 hours. Temp was 148. Wrapped for an hour and it came up to 156. Letting it cool down and then into fridge to wait until dinner tonight. Hope everyone has a great Sunday and a good week.