I just got a full pork loin packer the other day and cut it into mostly chops. I kept a roast and figured, why not smoke it. I have'nt done anything other than ribs, a fatty and a couple of pastrami's so far. I'm still in the experimental phase I guess. I read that you take the loin to about 145 but that happened so quickly I doubted my probe thermometer. I took it to about 170 and it did dry out a bit, but was still really good. Next time I'll trust my thermo. Any way, here it is. This is it along with the pastrami I did. That's another thread after I get it sliced. The pork I rubbed with evoo, sea salt and pepper. I also threw on a little granulated garlic. Pretty simple. Here they are after about an hour or so. First spritz with apple juice This is about 2 1/2 hours with spritzing in between. Here are a couple sliced shots. It's faint, but it is my first true smoke ring. Insert tear here. I'm so happy As I said, it was a little dry but it didn't hut the flavor. It's all about learning right? I will do another one and be sure not to repeat the mistake. Messing up still tastes good.... Thanks for looking.