From alt.cooking-chat...

Preparation:

In blender, combine salt, pepper, ginger, oil, vinegar, brown sugar,
chili
sauce, and undrained peaches. Blend until smooth.

Place pork loin in a heavy plastic bag, pour half of peach sauce over;
refrigerate, covered, overnight. Refrigerate remaining sauce.

Prepare smoker by allowing to heat to 200 degrees.

Add 1/ 2 cup small hickory pellets to heat source or pellet pan. Water
pan
may be used for extra moisture.

Cook 1 to 11/2 hours per pound until fork tender. It is always best to
use a
meat thermometer. It should register 170 degrees.

***Hey Chemo, was this your recipe or it might have been "Paulie's"
can't recall...No matter ~ tasted great but 2 weeks after the post
and trying it I've still got the Hershey Squirts..:-)

On Jul 20, 8:45*pm, nurk_fred2000 > wrote:
> From alt.cooking-chat...
>
> Preparation:
>
> In blender, combine salt, pepper, ginger, oil, vinegar, brown sugar,
> chili
> sauce, and undrained peaches. Blend until smooth.
>
> Place pork loin in a heavy plastic bag, pour half of peach sauce over;
> refrigerate, covered, overnight. Refrigerate remaining sauce.
>
> Prepare smoker by allowing to heat to 200 degrees.
>
> Add 1/ 2 cup small hickory pellets to heat source or pellet pan. Water
> pan
> may be used for extra moisture.
>
> Cook 1 to 11/2 hours per pound until fork tender. It is always best to
> use a
> meat thermometer. It should register 170 degrees.
>
> ***Hey Chemo, was this your recipe or it might have been "Paulie's"
> can't recall...No matter ~ tasted great but *2 weeks after the post
> and trying it I've still got the Hershey Squirts..:-)

You've always got the Hershey Squirts. Dumbass.