Took a large loin and cut it in half. One half I cured with Sugar cure and molasses. The other half I cured with TQ and CBP, garlic and onion. I had to go out of town so they sat in the fridge for a little over 2 weeks so I soaked them and changed the water a couple of times before I seasoned them for the smoker. I used the same seasonings for both of them before they hit the smoker. CBP, onion and garlic powder, and lemon pepper. Put them in the MES with Sassafras and filled the water pan with cherry juice. I have found that I like to leave all the fat I can get on the CB. Took them to 162 degrees. They are so tender and shweeeet! My favorite is Eggs Benedict with my own CB. Thanks for lookin!