Here is my 1st smoking post . Took a 11 lb pork loin and cut it into 3 pieces. Mixed up a batch of Pops brine and into the fridge for 13 days. i also made up a batch of brine and put two venison roasts in for the same time. Yesterday I took them out and was concerned by the looks. After cutting of a slice for the fry test I was a little more at ease because the inside looked good. After a quick fry test the flavor was great so into the fridge they went for the night to form the pellicle. Finally smoking day!! Good day for it. Raining and cold. Set the smoker to 190-200 degrees with Apple wood. Here is a shot 2 hours in. After just under 4 hours they hit an IT of 150 degrees. Had to take a little nibble off them and oh man i cant wait to slice tomorrow and fry up some CB!! Tomorrow I will update with more pics. Sizzling!!!!