After seeing Woodcutter's success I decided to go ahead and pulled the trigger. Started out with an 11 pound whole pork loin, cut into chops, etc..., and left this piece in tact for a 3.5 lbs loin. I trimmed pretty much all the fat off of it. It sat in Pop's Brine (mostly) for 12 days, I did not inject at all. Recipe: 1 gallon of water 1 cup granulated sugar 3/4 cup of Kosher salt (didn't have sea salt on hand) 1 cup brown sugar 1 Tbs cure #1 (Prague Powder #1) 1 Tbs garlic powder 1 Tbs onion powder 1 Tbs Vermont Maple Syrup (didn't have molasses on hand) Next I cold smoked with the AMNPS using Todd's cherry dust for 4 hours. Here is what it looked like after cold smoking: Next I loaded up my pellet pooper with a blend of Hickory, Oak and Cherry pellets, then smoked it at 190 and pulled it when IT reached 145F. And the money shot: Fried some up for breakfast, yummo! And the kids loved it too! Thanks to Pop's and Woodcutter for the inspiration!