I know traditionally CB is made with pork loin but I did one a few weeks ago and it wasn't what I expected. I tried it with pork tenderloin this time and it was better than I could've imagined. Not sure if I can technically call it CB or not but it's a hit. Trimmed a 2 pack of loins and cured with Morton's Sugar Cure and some brown sugar. Soaked and rinsed and seasoned with Lawry's and some Turbinado sugar. Smoked with cherry to an IT of 150. So good that I have 4 more curing since this stuff won't last.