My coworkers and I are having a food competition. I am going to be smoking a loin and making Tommy's Chili. I had posted before about how it is taking a long time for my ECB to get just a small tender loin up to temp. Since it will take longer for a larger loin (3-5lbs) what is my best chance of getting this to turn out right. I plan on just dry rubbing the loin. I would have to have ready by 7-8 am next Thursday morning. Should I start it the night before and hope for it to be done in the morning? Start it as soon as I get home the day before, like 5-6 o'clock, taking it off whenever it is done? Then warming it in the oven the next morning? The overnight temps are dropping to 40 degrees here, with highs in the 60's, so my guess is it will take longer than it did during the summer.