Smoked and reverse-seared pork loin

Coat the pork loin with mustard as a binder for the rub.

Season with seasoned salt, plenty of coarse black pepper for flavor and bark, ancho chili powder for color and flavor, and chipotle powder for heat.

Smoke on a pellet smoker at 180 degrees with oak pellets until the internal temperature reaches 120.

At 120 internal, dial the smoker up to its maximum, 500 degrees, to sear the outside; turn the loin so the radiant heat from the diffuser plate does not burn any side.

Pull when the thickest part reaches 145 internal and rest at least three minutes, a little longer here.

Cut in half, then slice.