re: My 4th of July Smoke!! (PICS!!)

You ran into the same problems I had: bacon weave was too small (I had the exact same brand) and mine was a little dry for my taste (I trimmed the cap and in my intoxicated state, didn't pull it until it was 160).

I'd like to try a beef variation.

If you're looking for ideas for the other loin, I've had success stuffing with boudin, smoked sausage, onions, bell peppers, and store bought marinade. I don't butterfly these, rather use a large knife to slice open the middle, leaving the edges in tact. Put it in a disposable roaster pan with the extra stuffing and sausage links around it. Fork tender.