Got a 7lbs pork loin that was on sale. Trim off some of the fat. Cut a piece off the end of it . This one is going on as is. This part of the loin will be stuffed. Trim off some of the loin ( the small pieces) just added lot of garlic and ms. dash to it The start of the stuffed pork loin. All sliced up Added some ham and cheese to it. Starting of the roll. Didn't slice it as thin as I wanted. Warped bacon around the smaller pieces. Got a new play toy from Todd. This is my third one. Wife wanted a picture of the clean probes before they look as bad as my other ones. In my UDS Now that the loins are on its time to mix the brine for the chicken breast. This is the base for the brine. Will make two batches. Wife don't like all the hot spices that I like. so her brine is just Kosher salt, LOTS of garlic , lemon pepper and apple vinegar All mixed up My brine All mixed up Chicken in the brine until tomorrow . Keeping the temp around 215 in the smoker for the loin . will update when its all finish.