Had a half of Pork Loin left from sausage making, needed to eat it up before it went. Remembered I had Frozen Boudin that I made Prior. First I butterflied the loin and pounded it out like it owed me money. Seasoned with creole seasoning, and spread the Boudin out thick. Trussed it up with some rosemary. Made a quick rustic marinade with thyme and chopped garlic and olive oil. Let marinade for about 5 hours (overnight would of been better, but ehhh....I'm impatient.) Before Smoke, Seasoned with Rub. Smoked this at about 250....looking for a 145 internal. Anyone from Syracuse, NY knows when you get ANY type of good weather, you should be thankful and use it to your advantage. So as it smoked...I DID! Smoked out nice. Made a Roux and Creole mustard sauce. Came out nice! Sorry if this was over-posting or over the top, just had this week off of work and school and have been going all out! Much love to the forum!