This video shows how we like to cook our pork loin for the week. The approach is simple. We trim off the fat and silver skin from the loin, use spicy brown mustard as the binder, and add a liberal dusting of Meat church Bacon BBQ rub and John Henry's orange Dill rub. Then we put it on the smoker at 250 (not 225 as stated in the video) and cooked until the internal temperature reached 145 degrees. Delicious!