The loin was a little dry because it cooked a lot faster than I was expecting. I checked on it after about 55 minutes and it was at 150 degrees. But I had brined it and the stuffing was nice and moist, so it turned out to be a winner even though the meat was a tad dry.
Weber Performer * Cajun Bandit * 18.5 WSM * WSM Mini
Donated the Weber OTG and modded Brinkmann Gourmet