smoked pork loin roast

One of the easiest, but most flavorful cooks to date. When I started this cook, I had no idea how good it would turn out. Used a simple binder of franks hot sauce and a light sprinkling of Killer hogs TX brisket rub. 

While the grill was coming up to temp, 220, I wash and pat dry the pork loin with a paper towel. Using a sharp knife, score the fat cap evenly as possible, to a depth of 1/8 to 1/4 inch. Put a liberal coat of binder, coating both sides and all edges. Sprinkle the seasoning, as evenly as possible, coating all sides and edges. 

Once the smoker hits 220, on the grates, fat cap up. At 1 hr, I misted with a mixture of Apple cider vinegar and water. Rotate 180. Hour two, repeat the process. 

For this cook, I did use an IT probe. 

Hour 3, it was time to pull, with the IT hitting 145. 

Allow the roast to rest. I couldn't wait and started slicing at 30 minutes. 

All I can say is, damn this is good.