Step 1

Make the dry rub by mixing the brown sugar, smoked paprika, salt, and pepper with the mustard and onion powders.

Step 2

Combine the apple cider vinegar and whiskey in a small glass.

Step 3

Trim off any excess fat or silver skin. Using the sharp end of a knife, poke a series of small holes in the outside of the roast.

Step 4

Rub the roast down with the apple cider vinegar and whiskey mixture.

Step 5

Coat the roast with the spice rub, making sure to get it everywhere.

Step 6

Smoke the pork loin roast for 2 ½ to 3 hours at 225℉ (107℃).

Step 7

The roast should smoke until the internal temperature in the thickest part of the roast reaches 145℉ (63℃).8

Step 8

Rest the roast covered with foil for 15 minutes before slicing it thin.