I just threw a nicely rubbed, 7lb pork loin on the smoker. My temp is about 225 right now and I'm aiming to keep it there. My goal is actually to pull the loin at the end, so I was wondering what temperature I should aim for. Whenever I've done a butt or a shoulder to pull, I always go high (190+), but wasn't sure if the loin can handle heats that high due to the lower fat content. I obviously have a while until I get up there, but wanted to throw the question out now! Also, if anyone has any mop or finishing sauce tips, I'll take those as well Pics to follow. Thanks in advance!