Smoked a 5lb center cut loin for new yrs dinner. Coated it with mustard then rubbed it down with jeffs rib rub. Also fixed up a small head of cabbage to go with it. Ran the smoker at 240* using pecan wood. Smoked loin until internal temp was 145*. Then coated it with mahongy sauce ( Dutches reciepe) and let smoke for 30 min more. I started at 12:00 and pulled both off at 3:00. I believe that I out did myself this time, Ive never had one turn out as tender and juicy as this one. The cabbage also was right on the money, could have not had a better day than today. Dutch all I can say about your sauce is---- Shut up and pass the sauce. Excellent.