So is this from mix to smoker or does it still require 12 hours in the cooler first?

I guess it depends on your curing period. I have used in a meatloaf that went right into the smoker without any curing time and it worked just fine. But my pastrami uses a 5 day curing and the insta-cure works well there too.

does it contain propylene glycol ?

Prague powder consists of 93.75% table salt and 6.25% sodium nitrite aid it does not contain propylene glycol

Gonna do a boneless pork roast 4.5 lbs how much cure is required! I heard 1 tsp per lb..

If you use 1 tsp per pound make sure your life insurance is paid up because your dead. It's 1 tsp per 5 pounds. What are you making Canadian Bacon are you doing a dry cure or a wet cure?? My advice is do a bunch of research before you try> Here is a Calculator for cured meat: http://www.localfoodheroes.co.uk/?p=cured-meat-calculators

What kind of packaging does this come in?

It comes in a sealed plastic bag

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🧑‍🍳 Cure Like a Pro, Impress Like a Chef!

MASSIVE YIELD - Cure up to 480 lbs. of meat with just 1 lb. of Insta Cure #1!
SAFETY MEETS FLAVOR - Cure with confidence while enhancing taste and color.
VERSATILE APPLICATION - Perfect for a variety of meats, fish, and poultry.
ELEVATE YOUR CULINARY GAME - Transform ordinary meats into gourmet delights with Insta Cure #1!
EASY TO FOLLOW INSTRUCTIONS - Curing made simple for both novices and pros.

Insta Cure #1 is a premium curing salt designed for home cooks and professionals, enhancing flavor and color while ensuring safety in meat preparation. Made in the USA, this trusted formula allows for easy curing of various meats, fish, and poultry, with a yield capable of curing up to 480 lbs. of meat.