Stuffed Pork Loin

[Donmac]

Thanks Guys, I am smoking a Cajun Pork Loin stuffed with crab & shrimp bacon wrapped today.
Had a plan but wanted confirmation of temps & times. Because of the seafood stuffing I will pull at 145* & double wrap in foil for 1/2 hour.

I experimented this year & smoked jalapeno's cut in half for 3 hours prior to dehydrating & making my personal smoked pepper flakes.
I grow my own peppers / herbs / onions / garlic & make my own Cajun seasoning although mine is 2 beers Hot.

How did this turn out?  It sure sounded good!