I think I agree with the OP.
The reason that meat dries out is because it is cooked too long.
You want moist and juicy pork loin, venison or other lean roasts? Cook them over HIGH heat and pull them before they hit the target temp. Also....KNOW what that targe temp is.
You can put 10 lbs of bacon around a pork loin and if you cook it until it's 180 IT.....it'll be tough and dry.
Bacon is definitely an improvement, but it won't fix overcooked meat.
18.5", 22.5" OTS
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