Deep, I mentioned little about the actual heat setup. I did a basic pile of lump, with apple wood chips. I forgot the chunks at home. In any event, the fire got up to 375F in no time, I had to get it back to 250F, but, the loin cooked hot for about 20 minutes, then at 250F for 2 hours. Then it was allowed to ramp up a bit.
If I had it to do over again, I would get the fire set at 225F for 2 hours. Then take the fire to 375F until the skin crisped. A BGE would have been the killer tool for this, but, the BGE was disassembled for the move.
I'm feeling bearish, and I'm packing a Wusthof Grand Brisket slicer from MABA
Whip It Off, Chambers!
"perhaps...but then again...maybe not..."