Pork Loin done at 300 F will be cooked just about the way I like it in the 3 hour mark.
Brined pork chops do well too! I buy the ones from Sam's that they cut an inch thick, brine them in the bottom of the fridge all day while you're at work, I cut the salt back and increase the sugar (normal brine for me is twice as much salt as sugar) or go half unit of salt, equal brown sugar, quarter honey, quarter molasses, with some fresh cracked black pepper. makes a great brine.
Take your chops out of the brine as soon as you get home, drain them, pat them dry with a paper towel, put them back in the fridge to air dry, (form a pelicle), while you're starting your UDS, crank it up, open all the vents and get it up to 325 - 350.
Put your chops on the grate, lid it and let the temperature fall back, when it drops to 300 or so, close down to maintain that temperature, cook till 145 - 150, remove and cover for 10 minutes, while you plate everything else, add the chops to the plate and serve.
