Tru dat.Are you talking about pork loin or tenderloin? Two different cuts.
I'll disagree with you there. Tenderloin can be smoked, but needs to be pulled off the heat around 150. Loin with the fat can go to 170-180. Heck, I've even let it go to almost 200 if there was a lot of fat.Tru dat.
Loin= Smoker
Tenderloin= Grill
Loins can easily dry out. The old 170º internal temp is not needed anymore, in fact I pull it off the smoker at 140 to 145º, then wrap in foil and let it rest for 45 minutes. These always come out juicy and tender, still a little pink too.