Attempted my first smoke today, package label said boneless pork loin roast, Weight was 3.2 lbs. I placed it in an aluminum shallow pan coated in yellow mustard and then covered with Grill Mates Applewood Rub. I am using a Charbroil Commercial 4 burner gas grill with an Amaz'n 12" smoke tube. To start off I lit the left hand burner on low to get the grill warmed up. It has a thermometer in the lid which I did not pay to much attention to Instead I placed a stick type thermometer in the opposite corner where the meat will reside. I filled the tube with applewood pellets and lit it with a propane torch. After several adjustments to the burner to reach a steady 225 temp I placed the Pan in and closed the lid. Came back up to temp and was constant at 225. Using the 2 hours per pound guide I was thinking 5-6 hours before I had to get to excited. Imagine my thoughts when just for grins and giggles I thought to check on progress 3 hours into the cook Internal temp was 179. The meat was very flavorful but pretty dry and tight. Not only am I pretty disappointed with the result, I am also confused as to what I did wrong. I can only think it ias because the roast wasn't an actual roast but more like boneless country ribs. Here is what it looked like going into the smoke setup and lay-out Position of thermometer Any suggestions for the next time will be greatly appreciated, it was very good, just dry, and got done way to soon.