Cured a 5 pound loin in Pops brine for 11 days and smoked with cherry and hickory.I ran the smoker for 5 hours at 200 degrees and pulled them at 142.Good lord this stuff is out of this world.I already have a butt in the brine for Bbb.Thanks Pop's.http://s1249.photobucket.com/user/marcusporche/media/28243783-AB27-4649-85BB-3D9D1F020889.jpg.html