Smoked Pork Loin

We started with two 4 lbs pork loins (the big loin, not the small tenderloins). Rubbed them lightly with regular American mustard and coated them coarse ground black pepper, kosher salt and garlic powder. After getting the Holy Smoke pit to 225 degrees we put on the meat and closed the lid. Using a digital meat thermometer we waited until they hit 140 degrees internally and then started spraying apple cider on them every 20 to 25 minutes. After a total of 4 hours we pulled them off the pit with an internal temperature of 167 degrees. We let the loins rest for about 6 minutes, sliced and poured the juices (we collected in the pan and cutting board) over the meat and served our Christmas meal. They turned out perfect and we had lots of compliments!