This was my first time using the Memphis Pro...
I butterflied a pork loin, did a quick cure by mixing 1TBS Tenderquick with 1 tsp turbinado sugar per pound of meat. Sprinkled over the loin, wrapped and let it chill overnight.
Made a sausage using equal parts ground pork and ground beef seasoned with 1 cup beer and Harley's dry rub.
Rinsed the cure from the loin.. then covered with the sausage.
Rolled and tied, then sprinkled with cracked black pepper.
Smoked in the Memphis Pro to an internal temperature of 165..wrapped and rested while kicking up the heat to 375 for the jalapeno cornbread. it smoked for about 45 minutes)
I really like this Memphis Pro. :)