It’s been awhile since I had posted any cooks, but I’ve still been smoking as much as possible. I saw this recipe on YouTube, cooking with Ry. It looked delicious, so I thought I needed to try it out. I started with a little over a 5 pound pork loin, then trimmed down the thicker pieces of fat and some silver skin. I followed his recipe pretty close. The rub was 2 tbsp ground pecans (I used my coffee/spice grinder), 5 tbsp brown sugar, 1 tsp kosher salt, 1 tsp black pepper, 1 tsp paprika (I used smoked paprika). Here it is after a 45 minute rest right before going on the smoker. I had my UDS setup with B&B charcoal briquettes, and cherry wood chunks, maintaining 250 degrees the whole time. It took an hour and a half. Sorry I forgot to get a pic of it on the smoker. I love the color it took on. I tinted it and let it rest for about 15 minutes, then sliced it up. This was so juicy it filled up the juice trench on my cutting board was running ALL OVER the counter. Very tender Very juicy This was definitely a big hit at my house. Even my wife, who is not a big fan of pork, really enjoyed it. The bark was a little sweet with a nice pecan nutty flavor. The cherry smoke went really well with all the flavors, but it didn’t overshadow the great pork flavor. I will for sure make this again, and next time I might add a little dash of cayenne to give it just a pop of heat. Hope y’all enjoy the Q views!