I've decided to try my first pork loin today. I've smoked a lot of pork shoulders/butts, but my butcher says that pork loin is really good. I intend to pull it, so I prepared it just as I would with other pulled pork, with a dry rub. He (my butcher) recommended that I wrap the loin in foil about half way through to keep it from getting too dry, which I plan to do. The fresk loin... ~6 pounds. All rubbed down last night with Jeff's rub. Enter... the Fatty. I almost always throw one of these on whenever the smoker is fired up. Today (actually last night) I've prepared my favorite fatty with pretty simple ingredients. Here is 2 pounds of breakfast sausage that I also buy from my butcher. Great flavor and texture. Some of the ingredients... fresh mushroom and Stove Top stuffing. All prepped, just waiting for the sausage to chill in the freezer for a few minutes. Chopped fresh mushroom, stuffing and cheddar cheese. Probably a cup of each, which is a lot of stuffing. Cheese gets kind of soft and runny by itself, I think the stuffing helps hold things together and provides a nice filler. Loaded down. It may not look like much, but I did a double layer... stuffing, cheese, mushrooms... repeat. All rolled up. Yep, a shamelss plug for my meat guy. Any of you in my neck of the woods ought to give Walke Bros in Claremore a try. They have a nice clean facility and a wide variety of meats, cheeses, etc. Smoke on! I hope to be watching da Boys and the Saints later on tonight with some pulled pork and sides. I'll try to remember to follow up later on.