AFAIK a loin is a loin whether tender or not.
You should be aware that this is not the same as a pork butt. It has very little fat and if you try to smoke it long enough to pull it, it will become very dry. My recollection is that you do not want to take a pork loin past about 145°F IT (internal temperature) if you want to keep it moist.
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Weber Crazy
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