I got my camp chef smoke vault assembled and cleaned up ready to do my first smoke. I bought a wireless Maverick ET733 thermometer to monitor the meat. I've got a 4.9# bone in pork loin roast in the fridge dry rubbed that will sit overnight. The plan is to smoke it at 220* degrees with cherry wood and apple cider in the water tray for 2-3 hours target a IT of 140* then wrap it in foil and rest to a minimum of 145*. Does this sound like a reasonable game plan for my first adventure? I've learned a lot here on SMF and think it's a good path, but any extra tips are most welcome.