Ingredients: Pork Loin
Allegro Hot and Spicy Marinade
BeaZell's Cajun BBQ Rub
Carolina Mustard Sauce
Recipe: Marinate pork loin in Allegro Hot and Spicy Marinade, place in ziplock bag, and marinate overnight in refrigerator.
Prepare pork for rub by generously spreading honey followed by yellow mustard on both sides of pork loin.
Liberally spread BeaZell's Cajun BBQ Rub on both sides of pork loin.
Pre-heat Treager smoker on low using cherry pellets.
Place pork loin on smoker and put thermometer into thickest part of pork.
Cook 1 hour, then check pork. (Internal temperature of pork about 100-103)
Continue cooking until internal temperature of pork is about 137.
Baste pork loin with Carolina Mustard Sauce.
Turn heat up to medium.
Continue cooking until internal temperature of pork is about 145-147.
Remove from heat.
Let rest for 5-10 minutes.
Slice and enjoy!