I wanted to try out the new Memphis Pro... I butterflied the pork loin and gave it a quick cure overnight.... made some sausage of beef, pork, beer and spices..... spread the sausage over the butterfiled cured pork loin... rolled , tied and into the smoker with some apple...until it reached an internal temp of 165.. kicked up the heat to 375 and added a skillet of jalapeno cornbread.. I was happy with the way the Memphis Pro was able to brown the jalapeno cornbread too... The stuffed cured loin came out moist and tender.... Thanks for checking out my pork loin supper!