4 LB pork loin rubbed with Frenches Mustard and a plain ole over the counter rub (Famous Daves Pork Rub) Sat in fridge 24 Hrs.
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Set MES @ 235 degrees ( I adjusted to 228 because of high over run) I used a A-Maze-N 8x5 with one row of pellets
Let cook and smoke for 3 hours. Pulled at IT of 148. Wrapped in foil to let rest for 30 minutes.
Looks in the picture a little pinker than actual, but was a first time success. Very tender and juicy!!!
