Pork Loin

I would highly recommend you brine the pork loin (which tends to be on the dry side and lacks some flavor) then smoke it. The brine will add flavor and moisture to the loin...everyone will love it. You'll have more flexibility on finish temp due to the added moisture.

Read Brining 101 and use one of Smokin's pork brines. Also, can find interesting brines on the internet. Here's one I've done that we like...the gin is interesting.

Since you're cooking for a large crowd, you may want to use a brine that's easier to prepare like Smokin's Simple Pork Brine. I'd kick the sugar and salt up to 3/4 cup/gallon of water so it will do it's thing more quickly...also throw in some pepper, garlic and bourbon for a little more flavoring.

Don't forget to rinse the brine off the loins before you smoke them.

I like to do loin at very low temp of 180 to 200; high cook temps will tend to dry out pork loin. Cook to internal temp no higher than 150 as anyting higher will make them dry. Experiment a bit before hand as you have plenty of time to see what works for you. Try brine or just rub. Loins can be foiled and held in warming oven.

MMM Speaking of Loins, Cost Co has a bourbon/chipotle marinated loin that I buy and smoke for the family. So tender and moist and delicious.
Cost Co also sell the whole loin for about $20. It's huge and would feed at least 10 people.

Actually, if you don't feel like brining loin for 150 people, TN Q's suggestion works fine. As does Padre's.

I'd suggest if you are you are cooking that many loins and holding them for a period of time in a large,quality cooler,or cambros,I'd start pulling them off just above 140*,as they will cook up about 10 more degrees with holding that volume.

Just my $0.02

Thanks for all the feedback! Have done loins before and I do prefer the brine option if at all possible. If cooking around the 200-220 temp range with a full smoker full of meat, anybody want to hazard a guess on estimated cook time??
Thanks in advance again!