Smoked Pork Loin w/ a delicious dry rub

[exbarkeep]

I recieved a Brinkman Pitmaster BBQ/Smoker for my birthday in June, and have been playing around with it with generally good results. Yesterday I smoked a pork loin that turned out great. I made a dry rub with freshly toasted and ground fennel and mustard seeds, with salt, white pepper and brown sugar. Kept it in the fridge for about 18 hours before smoking for about 6 hours, using trimmings from our pear tree for the smoke, and Lazari mequite chunks for the heat. Kept the temp around 200 degrees, give or take a few. Came out rare to medium rare, so I fried up a couple slices in my cast iron skillet. Damn if it isn't about the best thing I've ever tasted.
Anyone with other smoking tips to share?

[trishr]

Hi, We have a Electic smoker. I just smoked 6# boneless country ribs and a 8# pork loin. Dry rub on all for over 24 hours.Spray with apple juice for 3 hours then check the temp. I then take them out and spray again. Wrap in foil and return to the 225o for 2 hours more..WOW they where GREAT.