Whole Pork Loin - Delicious! (with Pics and Temps)

I tried my first whole pork loin, 4.3 lbs., and it was a big winner with the family.  Brought the Egg up to 350 with a raised rack.  Once the loin reached room temperature I covered it with a 50/50 mix of canola and olive oils.  Then I generously seasoned it with Bad Byron's Butt Rub.  It went on the Egg, direct but elevated, for 45 minutes.  At 45 minutes I "made the turn" and flipped it, also tossing some cherrywood chips on the coals.  It went another 35 minutes until it reached an internal temp of 162.  I would have pulled it earlier but SWMBO doesn't like any pink in her pork!  Let it rest for 15-20 minutes (while the corn on the cob cooked) and served it up.  I never knew pork loin could be so moist and tasty!