Step 1

Preheat your smoker to 250 F. and set it for indirect heat. Choose lighter, fruits woods. I used a 1:2 ratio of cherry to pecan wood in this recipe. See the post notes above for more details.

Step 2

While the grill preheats, remove any silver skin from your pork loin. Remove large, thicker pieces of visible fat from the top. Leave as is or tie butchers twine across every 2 inches of the roast if you desire a very round shape.

Step 3

Coat your entire pork loin in the mustard binder. It should be a light coating to help the rub stick.

Step 4

Next, coat the entire roast in the spicy Cajun BBQ dry rub. This is my favorite rub with pork but you can sub with another. It should go on in a nice, even layer (top, bottom and sides).

Step 5

Place it on a cooling rack over a foil pan. If placing directly on your grill grates, have a pan to catch the drippings. Place it on the grill and insert a probe thermometer to track the internal temperature.

Step 6

Cook for roughly 45 min to 1 hour or so for the bark to set. After it sets, spray every 30 minutes with the diluted apple cider vinegar (or apple juice). Pork is safe to eat after it hits an internal temperature of 145 F. Avoid overcooking pork, as it is a very lean meat. It takes around 30-40 minutes per pound to smoke a pork loin, so factor this in when lookin at the size of your roast.

Step 7

Remove it from the grill and let it rest for 10 minutes before slicing into thin pieces and serving.