I gave the sauerkraut stuffed pork loin a shot, It was amazing. I went with traditional Bohemian/Czech seasonings for this; caraway, dill, mustard seed, s&p. I had to call my grandma for this, when I told her I was going to smoke it, her exact words were "Well it's gonna taste like shit then. I don't understand you boys and your caveman food. The good lord blessed us with ovens, and you kids wanna cook food on a campfire instead..." There was a lot more after that but for brevity we will just say she didn't like the idea. After seasoning inside and out, I stuffed the loin with kraut and chopped onions. Put it on the smoker with mulberry wood for a couple hours, then half-wrapped it in a foil boat with half a glass of homebrewed bohemian pilsner and butter to finish to 160*. then I made some bohunk gravy, dumplings, and hobo-pack brussel sprouts. Paired with more pilsner. My wife said it was better than grandma's. Maybe, It was pretty good, the kraut flavor really cooked into the meat, and gave it a really nice sweet and sour flavor.