I tried my first pork loin in my MES 30 over the weekend. I thought I'd jazz it up a little bit by wrapping the loin in bacon. From what I had read using thick cut bacon would keep the loin tender and juicy and give it some nice flavor. I smoked at 225 for about 2.5 - 3 hours and my thermometer read 145. Took the meat out and it looked fantastic. I then wrapped it in foil and stuck it in a cooler for about 30 minutes. When I took it out to slice I unwrapped the bacon and noticed the under side of the bacon didn't look cooked at all. The outer layer of the pork loin was also way undercooked too. I ended up having to throw it in the oven for another 20-30 minutes before it was edible. Anyone know what I did wrong and how I can prevent this in the future?