Bought a 5lb pork loin the other day. Butterflied it and stuffed it with a diced Granny Smith apple, Jimmy Dean Maple Sausage and some Gouda cheese. Rubbed the outside with EVOO, garlic, rosemary, thyme, savory, and a little paprika. Smoked it at around 225 unitl 140, foiled and brought it to an internal of 160 because of the sausage. Thanks for checking out my smoke.