We do big picnics for our customers on the major warm-weather holidays (memorial day, labor day, 4th of july). We can buy pork from one of our customers who works a meat plant, though it just depends on what he can get. Usually it's ribs and loins. We smoke the ribs, and people always insist on me smoking the loins too. I pull them off at 140, but they take an hour or two to get there, and I always feel like they're way too dry. Some people really go crazy for them, though, so tastes are weird. Last year I braised some of the loin in a Texas BBQ inspired sauce with bacon, and I thought it turned out pretty well, but I still felt it was too dry.