Hello, smoked an 8 lb. pork loil the other day,UMMMMM ! I cut in in half, laid it back, pounded it out (oops I mean tenderized it) used Jeffs' rub with a few more spices,stuffed w/pepper jack cheese,onions, garlic,carrots,broccoli, then rolled it,rubbed it again then wrapped it in bacon . Then I rigged up my electric rotissoire( with basket ) and inserted it in my 55 gal UDS and slowly rotated them juices back into the loin for 2 hours of smokin using 8 lbs of charcoal with a few small chunks of soaked oak. It came off @ 170 and very moist. Should of taken pics.