Chris I have done a lot of pork loins, I am not talking about pork tenderloins, but whole or half loins. I like to brine them for 48 hours then cook on 180 deg. smoke for and hour then up to 300 deg. grill level until an internal temp of 140 to 145 deg. I used to take them to 160 deg. but find pulling them at the lower temp and cover with foil for about a half hour before slicing gives me a much more tender and juicy meat. Don