OK, well yesterday I made a pork loin that was marinating in Goya Mojo. Indirect @~350, it cooked in a bout 1.5 hours as expected. I pulled it at 140, and asked my helpers to just tent it, while I got the egg up to grilling temps for pineapple, and plantains (~20 minutes).
Well, with grilled fruit, and veggies in hand I came in to cut the loin, and found it wrapped tightly in foil (I think I was sabotaged by someone who is old school, and wants pork cooked to medieval armor consistency, yet says they don't like it.)
I unwrapped the pork, and started promptly cutting 1/4" thick slices, at which time, I saw all my beautiful juices pouring out on the board.
The taste was good, but it did come out dry for what we are used to.
Lesson - You can loosely tent a piece of meat to rest, but if it's wrapped in foil, it didn't rest, when you cut, those juices will flow!
Bx - > NJ ->TX!!!
All to get cheaper brisket!