Generously Salt & Pepper a Pork Loin. Rub with Stone Ground Mustard. Wrap and Refridgerate for at least 1 hour while the grill is being preped / heated. Smoke roast for 1 hour.
Cover the bottom of foil drip pan with Kraut.
Add Smoked Loin and top with more Kraut.
Drizzle 2 TBSP gin over Loin. Add 1/2 cup beer. Cover with foil and return to grill until loin reaches 165 degrees.
Remove Loin and let rest.
Drool over Kraut.
Serve up with a nice salad and Mulled Cider
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