I'm going to smoke a pork loin tomorrow. I'll have to cut it in half to make it fit in the smoker. I have heard some people rub their ribs with mustard before they put the rub on. I'n not a huge mustard fan, but they say you cant really taste the mustard when you do this. I'm thinking about putting mustard on one half of the loin and just rub on the other. I guess my question is: can you taste the mustard when you do this? BTW, this is my first pork loin on the smoker. I'm planning on smoking at about 225, until the loins are about 140 then take them out and foil them and let them rest for 45 minutes. Does that sound cool? I will also be making a batch of Dutch's wicked beans and maybe the Mahogany sauce that he does too. Thanks for any thoughts or info.