Smoked a Pork Loin and Sausage today. The Loin is for church tonight and the Sausage are for me..I took the loin to 160* then wrapped it and let it rest for a couple hours. I took it so high because You just do not know how others like it and most older folks like it well done. I used Apple Wood Chips mixed with Hickory Chips. I did not put a heavy smoke on it . I did not get a cut pic because it was cut later. It was nice and juicy . I took the sausage to 155* and it only took 2 hours. I ran the smoker at 225 to 235* and the loin took 41/2 hrs. Thanks for looking.