...coming up tomorrow. Got a great deal on pork loin so I got a 12 lb and a 9 lb. The 9 got cut in half and foodsaver/frozen. The 12 got cut in thirds to apply 3 different rubs and smoked tomorrow 1 Memphis rub, 1 Porker's rub and 1 Sweet Best rub). 1 will get eaten fresh and the other 2 will freeze for later...like maybe Sunday . Also set up a fatty with Italian sausage meat rubbed with black pepper and garlic salt and a little mustard. Probably shred some parmesan on it before the heat. Also will be trying my first ABT's. I got 12 of them and fixed up 3 each of 4 different stuffs, all bacon wrapped of course.... thin hard salami wrapped with Provolone sliced ham around sharp cheddar sliced turkey around pepper jack cream cheese mixed with McCormick's taco seasoning I 'll get the camera from work tomorrow and hopefully get myself a place in the Q-View Hall of Fame Wish me luck...I'm going in Speaking of ABT's - is there a trick to cleaning the little buggers out? I did the 12 and was pretty aggravated by the time I was done. Can't imagine if the family likes tham and wants mass quantities in the future.