Pande smoke it till 145* and wrap it good and cooler it, the temp will climb. Let it sit for a few hours and get the fixins ready cause it will make you say " Damn". Don't over salt loins, there aint no fat on them and will dry them out quick. Enjoy!
Fat cap up, scored of course, and my plan is for the mid 150's myself...(doesn't always work that way), but carryover after foiling will take it to 160* or a touch over according to my probe, and I have no worries...still moist and tender at that temp.