I should've taken a picture but the loin didn't last more than five minutes. Take one loin at room temperature. Rub with cracked pepper, sea salt and ground savory, top with fresh rosemary. Smoke over hickory at 210° for one hour. Switch to apple and finish at 225° for an hour and a half. Pull from heat, devour, feel better about life.
Have a song because I guess that's the thing to do these days.