just wanted to clarify that the new usda "safe to eat" temp for pork is 145. So when doing something like a pork loin (lean pork), you are better off pulling it off the pit at 140, then during the 30 min rest period, it will continue to rise in temp and be a perfect 145+ when sliced and served.
Brining will help keep lean pork moist when cooked to higher temps, but for the ultimate lean pork experience, ^that is what I do.
Modded Brinkmann Gourmet. Basic UDS. Rescued 22.5" OTS. Weber SJS. Stubbs. B&B Oak Lump.
Cannondale 2009 F8 (for burning off all the great BBQ)