A few tips:
- Whole cuts of pork are safely cooked at 145F internal, that's medium rare. The old 160F practically guarantees dry pork. I shoot for around 150F-155F to get meat that isn't pink but hasn't dried out. http://www.porkbeinspired.com/pork_p...ouncement.aspx
- The bigger the hunk of meat, the easier it is to cook well without drying out.
- The lower the cooking temperature, the easier it is to cook well without drying out.
For fantastic sandwiches, consider cooking a whole pork tenderloin around 275F until it hits around 150F in the center. Tent it and let it rest for a little while, then slice fairly thin against the grain. If you want bigger slices so it's more like a pork chop on a bun, get a half loin or whole loin, cut so it will fit on your smoker, and again cook around 275F until it's around 150F in the center.
Try either one and you'll slap your daddy for not teaching you sooner. :)