This is the loin after the chopped the other day. Yesterday I divided it, put half in my Pork Loin brine, the other half back in the reefer. This time I added some maple extract and it made all the difference! I scored the fat. I had sharpened my knives last weekend and seemed to scored a bit deeper than intended ...... <Chuckles> Yes I counted my fingers afterwards. So I tied it up to help hold it together. Salt, pepper, garlic, cayenne. Commin out the smoker, 143 IT, pecan and hickory, after three applications of a mixture of Kumquat marmalade, grade B maple syrup, Ancho pepper. and cayenne It rose to 145 while sitting, before slicing. It squirted juice on my shirt! Sides are steamed sweet potatoes, raisins, apple chunks, and pecans. Then a little cinnamon, butter and syrup Mom's (Ms Maida's) cole slaw, recipe's here some where. Steamed sugar snaps (Ok, ok, ok, yes they came from Sam's but nothing is in the gardens yet. I normally distain the microwave, but leaved the peas cooked but crisp with no management. The Bear-View. had I made light bread rolls it would have been perfect. One more time in case ya missed the first. Really juicy, very flavorful, cooked a lot faster than expected, but all in all a really good meal. On a very hectic day, I seriously can't complain. Brined over night Rubbed with Salt pepper, garlic and cayenne Smoked to 143, basted with jelly and syrup Allowed to rest Note, when ever I do a sweet glaze, I nearly always slip in a bit of cayenne to offset the heat. Just seems to make my mouth happy! Thanks for looking in and checkin it out. A beautiful day and a wonderful smoke!