- 1). Trim all excess fat from the pork loin, and then baste the mustard over the bottom half of the meat. Sprinkle the dry meat rub of choice over the mustard, until the bottom of the loin is coated.
- 2). Place the pork loin in a glass casserole dish with the coated side down. Baste the mustard over the top half of the loin and sprinkle meat rub over the mustard to thoroughly coat. Wrap tightly with plastic wrap. Refrigerate for 40 to 50 minutes. Remove the meat from the refrigerator and take off the plastic wrap.
- 3). Preheat the smoker to 250 F, and transfer the pork loin to the smoking rack. Cook the pork loin for one and a half to two hours, or until a meat thermometer indicates an internal temperature of 160 to 165 F.
- 4). Remove the pork loin from the smoker and place on a platter. Cover the pork loin with aluminum foil and allow it to rest for 15 to 20 minutes. During this time, the internal temperature of the meat will rise an additional 10 degrees.
- 5). Remove the aluminum foil from the pork loin and slice using a sharp knife. Serve immediately with a side of steamed vegetables, or make sandwiches from the meat.
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