This has always been one of my favorite ways to barbeque pork loins. I like to marinade the loin overnight with a dry rub of seasonings (try a mix of sea salt, cracked black pepper, garlic powder, cayenne, paprika, cinnamon, allspice and a little curry powder), then before cooking, mop on a thin coat of apple butter and brown sugar (about 1/4 c dark brown sugar and a tbs of dried onion flakes to 1 c apple butter). As others have said, 3 hrs @ 350F is too much heat for too long, instead, use a remote meat thermometer and target internal temp of 156F. Barbeque means going low and slow so on the pit it takes 4-5 hours at 200-225F, as soon as the the meat thermometer reaches the desired temp remove the loin from the pit and wrap in foil, then let it rest at least 30 minutes before slicing. Flavors imparted into the meat from smoking can vary greatly with different types of wood but I usually prefer a "sweet" wood like maple or hickory for smoking pork. Pecan offers a good for everything type of compromise between the sweeter woods and the spicier flavor of mesquite. NOTE: Wood smoke will cause the outer 1/2" or so to appear pink, this is referred to as the smoke ring and does not mean the meat is undercooked, the center of the loin should be white and VERY juicy.
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