Nice job, Chris! Now that you have the break-in smoke out of the way, you will see results improve with each cook! Glad you liked the sauce - you're right to adjust the heat for your taste (it's very subjective when you write how much pepper to add).
I'm a little surprised at the length of cook, and your comment about dryness. I do loins quite a bit, and they generally take 2 1/2 - 2 3/4 hours. I've never had one that I would say was too dry. It may have been your meat? Odd, for sure.
Can't wait to see results from cook #2 - the brisket!