I used 3.6 ounces. of wood. It was half hickory and half apple. I love hickory ad can't say no to it but this one was screaming for apple. DM always uses less wood. Is that because you are using smokinlicous and I am using big box stores? I don't get the flavor with mine if I use less. do you think it is the moisture content?
Anyway. the 3D did a great job. the Maverick 733 started showing 10 degrees warmer (box temp) and 9 degrees warmer (meat). when I got to 151 (3D) and 160 maverick , I took the average and pulled it LOL.
the end was a little dry but the rest was juicy. I had trimmed some fat from the bottom but I guess not enough. I still had some pink meat on the bottom insulated from the fat. back in for another 30 minutes (wrapped in foil this time and done!)
next time I will just trust the 3D temp probe. it probably would have addressed it. DM's Brine is awesome and did the trick. I also used Killer hogs rub which gave it a sweet taste with the brown sugar. This one was a winner! I will say loin is very good but not my favorite. I guess I am more of a fan of a nice sweet butt
BTW if someone can teach me how to have my phone pics stop doing head stands, I would appreciate it