I started out with a 6.75 pound pork loin. I cut a 3 pound piece to stuff. Made 6 chops and a 1.5pound piece for a first try at Canadian bacon. I fried up some of my hickory smoked bacon. This is the first time I ever trimmed a loin for stuffing but it came out pretty good for a first try at it. I layered it with a mixture of mozzarella, Romano, provolone, and Parmesan. A layer of mushrooms. Some fried up bacon pieces. I rolled it up which was not easy with all that stuffing in there. I used bamboo skewers to hold it all together and trimmed them up. I used a Bavarian spice from Penzys. I fired the smoker up with some apple wood at 230 degrees. It took exactly 3 hours at 230 to get an internal of 152. I used water in the pan and also spritzed with apple juice whenever I had to add more water. Look at the cheese oozing out. Sliced up and ready to eat. Some cheesy bacon potatoes, corn and asparagus. Finished off with a bowl of my daughters home made applesauce. This meal come out fantastic. Both the kids were turning their noses up when I was making it but they both went back for seconds. Thanks for looking.