OK I'm in.
Based on a tip from a fellow worker.
Stuffed smoked pork loin.
The day before the cook:
make a packet of you preferred stuffing variety, or from scratch.
Let cool.
Wrap with saran or other cling wrap in a "sausage shape", make the length the same as that of the pork loin, & let the thincknes be whatever it comes out to.
Deep freeze overnight.
Day of the cook.
Take a long, slim knife & cut a slit along the center of the loin, don't come out its strictly an internal slit.e
Pour a little olive oil in & work it into the slit. Be generous, let the excess drip into a catcher.
Remove the frozen stuffing sausage from the deep freeze & unwrap
Coat liberally with the oil saved from the cut adding more as needed.
Stand the loin on end & slip the oiled frozen stuffing into the oiled slit.
If you like to marinate do overnight.
Dry rub can be applied after the sausage is stuffed.
Smoke as you'd smoke any other pork loin, you dont really need extra time for the stuffing because its a long slow cook.
I like fruit woods, Apple being my favorite, cherry second or pecan third.
When done slice "pork chop thick" & serve with apple sauce & your preferred side dishes. If you like to baste while cooking I just use apple juice.