I've smoked pork loin before but never this type of cut. It's about 5.5lbs and am trying to get an idea of how long to smoke for a guide. I have a thermostat to monitor temp since that's what is important. I'm shooting for 155 as the temp which sounds like what it should be at for moist, tender meat. Also, there is a fat cap, which when I've smoked pork shoulder I've always removed, should I leave on since it's a smaller piece of meat than a shoulder? If so, what do I need to do with it (i.e. score the fat cap, etc)?