So I purchased 2 Pork loin end roasts on sale and smoked 1 with very dry results. It is approx 3-5 lbs I cooked for about 7 hrs at 250. I had the meat wrapped in bacon like you would wrap a fattie. When I took it off the smoke and let it rest it was juicy, after resting for 30 Min's I sliced it up. I was very disappointed as it was initially juicy and impressive. However when i sat down with the family to enjoy this fantastic meal it was DRY! Now I want to smoke the second loin and would love nothing more than to avoid a dry meal. Is there a secret or maybe advise that can help me smoke this roast and keep my moisture? I have been told by those who I don't see as smoking pros that is not a smokable meat. I will do ANYTHING that will produce a moist roast. Thanks for all the advice you may be giving.