Well, here was what I cooked for dinner tonight!
Heat the smoker to 200 degrees
Add one boneless Pork Loin, brined in a brtine/olive oil and spice mix for 24 hours, and coated with my seasoned organic sugar rub
Smoke for 5 hours, turning hourly, until the core hits about 145-150 degrees. Sauce the roast at the 1,3 and 4 hour point with your preferred sauce
and on the last hour, garnish with sunflower seeds
Slice and serve