Between Woodcutter and SmokeFever with their pork chops, I had a porkchop jones! So I ran to the fridge and pulled out a piece of loin! Sliced off 4 chops about an 1" thick. I built a my standard loin brine (Recipe below) and slipped 'em in. Thank Goodness for Ziploc! 24 hours later, patted dry, set under a fan to form a pellicle. I messed up and said how can I make these chops better? I just can't help myself. Its a genetic abnormality I guess. I look in the reefer and what do I see? Raw Cajun sausage! And it was pretty lean..... so no overabundance of grease. I could slit a pocket and used the last of the left over sausage that I didn't stuff last week......... Look, home made thick sliced bacon! Wish you could see the pellicle, that's not oiled or greased! I found these also, might as well throw 'em in and smoke 'em too, Neighbors dog is my buddie! Rubbed "em down with Kosher salt, cayenne, garlic, paprika, and a light coat of brown sugar. In they go! Here I made the mistake....... <sighs> I left vent fully open, pulled the re-loader, and left the door cracked so as to allow the humid air out and dry the meat. Simple mistake. But none the less so. BTW I also tried those new charcoal pellets from Todd, they burned really nice just like hickory, mesquite or pecan pellets. Good mixture. Speaking of mixing pellets, I did this with charcoal over pecan. 135 degrees IT, pulled and thrown on a really hot grill. Can you see the weird writing, I think Its Klingon for S. M. F. Com, but don't hold me to that. Can't you see it?? OK, its time for the Bear-View Its homemade stovetop Mac & Cheese, a big fresh tossed salad, and a <Takes a big breath> Brined, Bacon Wrapped, Smoked, Sausage Stuffed, Pork Loin Chop! 1. Brined for 24 hours Pork Loin Brine (Pork Loin = 140 IT) 1 qt. Water 1/4t. Chipotle 1/2t. Ginger 1/3C Salt 1/2C Brown sugar Tiger sauce 1/4t. Thyme 1C Apple cider 1/4C Maple syrup 2. Stuffed & Wrapped 3. Rubbed 4. Smoked to about 135 IT (sausage was completely cooked) 5. Seared Mostly happy! A bit dry but juicier that a standard loin chop. Thanks for looking in! MMMMMmmmmmmm............................... Mac & Cheese!