Putting the new smoker to good use today. This is my first real cook on The Hog. Started my fire and then got the 7 lb pork loin and 8 slabs of baby backs prepped. Injected the loin with a 50/50 mix of apple juice and sweet baby ray's give it a nice coat of mustard before adding the rub. Smoker is setting on a decent temp of 260 looking to get it down to 250.