Smoked Loin Roast recipe

Pork loin is an excellent cut of meat for several reasons. It is one of the most healthy cuts of pork available and is approved by the FDA as a heart healthy source of protein. In addition it is pretty much a blank canvas. With a very mild flavor and the ability to absorb flavors extremely well, it is a perfect protein to smoke and spice with your own choice of flavor. There are two major concerns when preparing the perfect pork loin. It is very, very lean, which means it will become dry in the blink of an eye, and it is very mild in flavor, which makes over seasoning and over smoking it very easy. Injecting is highly recommended, (See PaPa's Basic Pork Injection) be mindful of your spices and wrap as soon as possible. Follow these tips and you will have a piece of pork made to brag about.

Ingredients:
One Pork Loin Roast (3 to 5 pounds)
8 oz. Apple Juice (small bottle)
Kosher or Sea Salt
Black Pepper
Garlic Powder
Paprika
Ground Cayenne Pepper (2 tsp. if you like it a little spicy)
Brown Sugar
Maple Extract (Optional)
Mix well.

Recommended Wood:
Apple

Preparation:
Rinse well and place the loin on a wide piece of foil.
Trim the loin of any excess fat. The Fat Cap should be left 1/4 to 1/2 thick.
Inject well. (See PaPa's Basic Pork Injection)
Wrap the loin in the foil and let it rest in the refrigerator for at least 1 hour to over night.
Open the foil and coat the loin with Maple Syrup or Maple Extract. (If using extract, just sprinkle a few drop on each side and spread out with a brush.
Sprinkle generously with all spices or use. (PaPa's Pork Rub)
Close the foil and allow to rest at room temperature for 30 minutes.

Smoking:
Preheat the smoker to 250 degrees.
Place the loin directly on the smoker rack or on a rack in a deep pan.
Smoke for 1 hour. Don't over smoke, remember, a pork loin will absorb flavors easily.
Remove the roast from the smoker and double wrap with foil. (Add some apple juice before sealing the foil to add moisture and flavor.)
Place the loin back in the smoker or it can be finished in an oven.
Continue to cook wrapped at 225 degrees for an additional 2 to 3 hours .
Check the internal temp. at 2 hours.
Done internal temp. of 145 to 150 degrees. Important: Do not go over 150 degrees. Watch close.
Remove the roast from the smoker and let it rest wrapped for at least 30 minutes.
Can be served many ways.