This Sundays smoke involved smoking with true peat from Ireland. If you're not familiar with peat it has a very distinctive earthy aroma. Those of you that have had the pleasure of a peat fire know what I am talking about. That said, traditional rubs are not recommended, I use an herb rub- 2Tbs cracked black pepper 2tsp dried basil 2tsp dried rosemary 2tsp dried thyme 1/4tsp garlic powder 1/4tsp sea salt The most important factor with smoking with peat is keeping your strength up, I highly recommend the following After building your strength mix all ingredients and rub your loin. I brought the smoker temp up to 225 with leftover KBB and added 1 brick of peat. Smoked until I saw an internal temp of 145, pulled and tented for around 30min before slicing. Plated with new potatoes (garlic butter and fresh parsley) and asparagus (EVOO, minced garlic, sea salt & ground pepper). The flavor is very unique and a pleasant change to traditionally smoked pork. I have done this several times with pork and have tried it with chicken. I personally didn't care for it with chicken. I have thought about smoking corned beef with peat but haven't gotten around to yet. I purchased the peat from amazon for about $30 for the case.