One of my favorite things is doing BBQ with a twist.  Though on the circuit we stick mainly to the traditional flavors it is nice to experiment with different flavors at home.  This is fast becoming one of my favorites.

As pork loin is very lean it tends to not have a very mild or almost bland flavor by itself.  It is very easy to boost your taste buds with the following recipe.  Matter of fact this one will have your tongue beating your brain out looking for more.

1 – Boneless Pork Loin (at least 3 lbs)
1 bottle - Smokin’ in the Dark Spicy Rub or Medium Rub for those that don’t want it spicy
1 bottle - Roasted Raspberry Chipotle Sauce by Fischer & Wieser at Jelly.com

Long before you start your smoker/grill take the pork loin and cover it liberally with the seasoning rub.  How much you ask? When it looks like to much, that's enough. Remember the seasoning will turn to a paste as the juices of the meat marry with it. Then place it in a non reactive container and return it to the refrigerator for at least an hour.  Over night would be better.

Prepare your grill for smoking.  For a kettle type grill you can bank 15 to 20 coals on one side allowing for indirect cooking.  Remember it is easier to build a fire than cool one down so after the temperature has stabilized you can another few pieces of charcoal to if needed. 

A target temperature somewhere between 250 and 300 is preferred.  Pork loin is very lean and doesn’t have the collagen and connective tissue that other larger cuts have so it is best to cook it faster to keep from drying it out.  Leaner meats higher temps, fattier meats lower temps.

If you don’t have a meat thermometer… get one!  Knowing the internal temperature of cooking meats is a sure fire way to success.  After the internal temperature reaches 145 degrees lightly baste the roast with the Roasted Raspberry Chipotle Sauce.  If you do this to soon the sauce will burn and turn black. 

The pork council will suggest cooking to a final internal temperature of 150 degrees.  After the internal temperature reaches this point, pull the loin and wrap tightly in foil.  Allow the loin to rest in the foil for 15 minutes before slicing.