Morning folks... So tomorrow I am going to be smoking that big 10.5 lb pork loin I was askiing questions about last week. Here are my thoughts for what I am going to do. I will post pics tomorrow as I prepare it. I am going to filet open the loin and roll it out flat. then lay in some links of sazizza (sp?), roasted red peppers, and pepperjack cheese. Then roll it back up, tie it up and smoke it. Any feedback , tips or suggestions to make it comoe out good would be much appreciated! Should I cook the sausages first or put them in the loin raw? concerned about temps... thanks!