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looks great do you use pork loin how long do you smoke what wood and what temp it lokes like you use a dry rub also do you ever dry cure i use buckboard dry cure and add brown sugar and honey i donthave room in ref to use a brine cure i am new any help would be of great helpthanks richard

Thank you. I had 2 pork loins and used Pop's brine. Here is the thread this picture is from, it has the info.
http://www.smokingmeatforums.com/t/135765/canadian-bacon-pops-brine#post_930290