Tonight I cooked a large pork loin, about 5lbs, that came out a little "hammy." I've seen others talk about doing something different so their meat doesn't come out this way, now I'm wishing I had paid attention to it. What do you do to keep this from happening? It was VERY moist but pretty much had the texture and taste of a ham. Cooked indirect 350-400 until temp read 145 on my cable thermo but when I checked with a thermopen (thanks mollyshark) I had readings as high as 157 and low as 140. No part of it was dry in any way.