Time vs. Temp

My suggestion is probably too late at this point but I would go for the internal meat temp.that you are trying to reach. I'm assuming that your probe is in the loin and not the ribs. Hope it works out!
In my haste to get back to you, I should have added that the temp. that you are smoking at is at least 50 degrees higher than I would choose and don't forget to foil it, wrap it, and let it sit in an insulated cooler for at least an hour or so before serving.

Mornin' Mel,

Hope that loin turned out okay.

If you run a search on it,we have a lot of good threads.

Because of their leaness,many of us prefer to grill them.

They have bred the hogs so that most loins are very lean and dry out easily.

There are some good marinades,brines and injections in the threads.

I typically try to get loins off heat by about 140� and then when I foil and rest them they rise to about 145�.

The old USDA guidelines were pretty much for overkill at 160�.