I"m going to the smoker tomorrow (Sunday, July 19) so there's some time to pitch in. I'm going to do something for my first time. I was watching BBQ Pittmasters on TV and watched the finished boxes. It occurred to me to try and slice the meat before it's smoked. I'll be doing Pork Loin. 2 inches thick. I'll put the Rub on tonight (10pm) and fire up around Noon tomorrow. I'll be cooking in a Nordic Ware Cake Pan (similar to this one if the link works) http://lgcdn.everythingkitchens.com...20-nordic-bakeware-covered-cake-pan-popup.jpg That's to replace the handling of foil. Onto the question. I"m concerned about drying out the meat using the 2-2-1. Normally I would do this kind of thing in the oven with 3 hours covered (stewing) and then uncovered 30 minutes to an hour. It's the first 2 hours that have me going. Do I need to separate the pork slices with toothpicks (or however I can) Foil separate? Just fan them over like crowded dominoes? The goal is to get it a full smoke ring on each slice. But Pork can dry from succulent to "that's gonna need a lot of sauce" in such short time. Really not sure what to do with this project of smoking sliced Pork.