4 LB pork loin rubbed with Frenches Mustard and a plain ole over the counter rub (Famous Daves Pork Rub) Sat in fridge 24 Hrs. . Set MES @ 235 degrees ( I adjusted to 228 because of high over run) I used a A-Maze-N 8x5 with one row of pellets Let cook and smoke for 3 hours. Pulled at IT of 148. Wrapped in foil to let rest for 30 minutes. Looks in the picture a little pinker than actual, but was a first time success. Very tender and juicy!!!