To make the barbecue sauce, combine the ketchup, vinegar, butter, sugar, mustard,
Worcestershire sauce, Tabasco sauce and lemons in a sauce pan over medium heat.
Squeeze the juice from the lemons into the sauce through a sieve, to remove the
seeds and add pulp and zest to the mixture. Bring to a boil, stirring with a wire
whisk. Reduce the heat and simmer for 30 minutes. Remove the lemons before use.
To make the rub, combine the salt lemon pepper, cayenne, chili powder, dry mustard,
garlic and cinnamon in a bowl and mix well. Store mixture in an airtight container
in a cool dark place.
Rub or paint the pork loin with yellow mustard all over using a pastry brush.
Season all over with rub. Place in your cooker and smoke for 3 to 5 hours or until
the internal temperature is 145 to 160 degrees F.
Combine the ingredients for the basting sauce and use to baste the pork after
1 1/2 hours of cook time; baste every 30 to 45 minutes.
Tip: If preferred, apple juice or pineapple juice can replace the basting sauce.
During the last 30 to 45 minutes, glaze loin using 1 cup of barbecue sauce.