Pork loin smoked with tobacco leaves

Run a basic white oak fire, supplemented with tobacco leaves of varying thickness, a little of each kind.

Season the outside of the pork loin with salt and pepper rub only, so the tobacco flavour can show.

Put the pork loin in the smoker at 250 degrees.

Add the first two tobacco leaves, then another couple of leaves about every 15 minutes; 12 or 14 leaves in all over the cook.

At about 90 minutes, pull the loin at 146 internal against a target of 145.

Rest three minutes, then slice.