There was a pork loin on sale at my local mega mart. I was already planning to use my smoker, so I decided to give it a go. It was a thick 2-pound loin and had just a little fat on the outside. I put a spicy rub on it and went low and slow, 2 hours at 250. The results were tender, juicy, smoky, and spicy. I used cupboard items to make the rub. Now, forget that pork must be cooked to death to 165 or above; 150 will work just fine, but you have to let it rest. I hope you like it.

1 2-pound pork loin
2 tablespoons yellow mustard
1/2 cup brown sugar
1 tablespoon garlic powder
1 tablespoon Cajun no sugar spice rub
1 tablespoon Montreal steak seasoning

Coat pork loin with mustard.

In a bowl mix brown sugar, garlic powder, Cajun seasoning, and Montreal seasoning and mix.

Coat pork with rub on all sides.

Place on smoker rack for 2 hours at 250 degrees.

Let rest for 20-25 minutes before slicing.