No meat lends itself better to smoking than pork. A bone-in pork loin roast can be smoked in about 2 hours, and the result is a woodsy aroma and juicy, sweet-smoky meat. The chips of choice are any fruitwood, such as apple or cherry, although mesquite is nice, too. Near the end of the smoking, add several large branches of fresh rosemary to the fire to emphasize that rosemary has been rubbed onto the pork. Serve the flavorful meat with herbed mashed potatoes.
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