Smoked Pork Loin

[Innkeeper]

We had a four pound boneless, rolled pork loin in the freezer that Mother had picked up a while back. Was not sure what to do with it. So, I thawed it overnight Tuesday, and smoked it for six hours yesterday with the weather holding. It held together as expected and did not chip out like a Boston butt would. We thinly sliced it and napped it with Carolina Red Sauce. Wonderful with another of our '99 Easton Barberas. Last time we used Carolina Red Sauce we drank zin with it, and the vinegar in the sauce was too much for the poor zin. Got to be flexible in this wine matching game!