dry ruboptional for coating outside of meat before stuffing with apples
Cut a slit in the top of your pork loin lengthwise in the middle, half way down but not all the way thru, creating a pocket. Do not cut end to end as contents will spill out, look at photo.(season outside of meat now if you choose to, we just sprinkled with salt and pepper)
Mix sugar and salt together and sprinkle half in the middle of your crevice, then put sliced apples, then the other half of your sugar/salt mixture on top of your apples.
Drizzle honey over top of pork, mainly in the middle where it is stuffed.
Put in smoker that has wood chips in it that has been preheated to 250 degrees. If you have a probe that measures temperature put it inside one end all the way inside your loin.
Smoke until inside temp is at least 145 degrees which took 3 hours for us if you don't have a temp. probe.
Wrap in foil and allow to rest for 15 minutes to maintain juices, then slice.