I have put one on the Rotisserie over indirect heat on a 22" Kettle and it was to die for. Pulled at 145-150, rested for 20 min, and the juice would run out of the meat and you could cut it with a fork.
Also, stuffed one and put it indirect on the 22.5" OTG. Also took it to 145-150 and again, juicy, tender and anything but dry.
If a loin turns out dry and/or tough, IMO you have overcooked it or its just one of those pieces of meat that just will never be right no matter how you cook it.
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22.5" OTG - 18.5" WSM - Weber RoTo - SJ Rescue
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