I HAVE A 7# PORK LOIN CURING WITH HI MOUNTAIN BUCKBOARD BACON CURE 15 DAYS THE LAST ONE WAS GREAT BUT A LITTLE DRY,STARTED SMOKER AT 1 HR AT 135 DGS THEN APPLYED SMOKE APPLE DUST FOE 6 TO 7 HRS AT 150 DGS WITH AMS SMOKER ,THEY WORK GREAT FINISHED IT AT 170 DGS INT TEP TO 154 DGS . IF I COOK IT TO A INT TEMP OF 140DGS WOULD IT BE MORE MOIST ? I KNOW I WOULD HAVE TO FRY IT AND REF OR FREEZ BECAUST IT IS NOT TOTALY COOKED . OR IS THEIR SOME THING I CAN DO TO KEEP IT MORE MOIST . THANKS RICHARD