So we got some company coming over tonight so I decided to smoke a tenderloin and a loin roast I had in the freezer. Dummy that I am, didnt know the Tenderloin came as a package of 2...doh! So I am going to have plenty of leftovers. Pulled the Pork out of its packaging and seasoned it up with a little SPOG, Paprika, and Thyme. Planning on Pulling them off at 150* IT to slice. Would pull sooner but the family doesnt like pink pork. Right now the smoker temp is at 260*. Trying to keep it in the 250-275 range. Smoking the pork over an apple and mesquite blend...I just love that combo with Pork and Chicken. :grilling_smilie: My plan is to slice it, and serve with some of Chef JJ's Apple Topper sauce. I did a lot of pining over whether I wanted to do that, or the Mahogany Sauce recipe I saw as well, but I think the Apple Topper would be a nice a change of flavor profiles for me. So now the only thing to do is wait...and crack a beer :beercheer: Thanks for looking! More to come as it develops.