Decided to try one after reading Bearcarvers recipe. I used the syrup from the apple pie filling to make my rub stick. Butterflied Hog tied, syrup, and Magic Dust for the rub. On to the UDS Approx. four hours, 220, 135 internal, and pulled off and covered with foil to rest. Apple stuffed pork loin, and fried hash brown potatoes with onions and garlic. Added some Stonewall Kitchen Roasted Apple Grill Sauce Leftovers next day, heated slices in some mushroom gravy, added some cheese curds, let melt. Oh My! Even better than the first, Thanks for all the ideas on this site!