I was wanting to smoke a roast today. My taste was for beef, but my wallet said pork loin roast. So to jazz it up, I thought I would try stuffing it. For me, the knife work was the toughest part. I think I have a better feel for it, but it may take some more practice. I definitely have a lot of respect for the meat cutting profession. Here's how it went... This was a half of a loin. Started with cream cheese. Minced garlic... Black olives...bleu cheese Baby spinach... Swiss cheese... Rolled and tied... Rubbed...Grill Mates, Cowboy Rub. In the smoker... I trimmed off part of the roast and had some leftover roasted chicken...so I made some stir fry for lunch. On a stir fry related note, smoked beef is fantastic in stir fry. The roast smoked for about 3.5 hours at 135, to reach an internal temperature of 160. All in all...it went pretty well. I would like to be better with the knife and get it a little thinner to stuff with more ingredients. Even though it seemed pretty full when I was tying it...it all cooks down. I thought I was getting some flavor into it, but not really all that much. The wife and I both agreed we liked the flavors...but just wanted more of them. Still pretty good eating though.