Strip rosemary leaves from the stems and coarsely chop.

In a bowl, mix all ingredients (except pork) together until well combined.

Cut pork into 2 x 6-inch pieces - for better flavor remove the skin.

Place the pork in a one-gallon sealable plastic bag.

Pour the marinade over the top of the pork.

Expel as much air as possible, seal the bag and toss to coat evenly.

Place bag in the refrigerator to marinade overnight. If you have a Reveo, marinate for 20 minutes.

Take the pork out of the refrigerator, remove it from the bag and place it onto a baking sheet.

Discard of the marinade and pat the pork dry with a clean paper towel (just pat dry, do not remove the seasonings that are clinging to the pork).

Let pork sit at room temperature for about 2 hours before putting it in the smoker. Using a fan to circulate air over the pork will help form a pellicle.

Place in a preheated 220°F Bradley (make sure the bisquettes burner has also been preheated).

Apply two hours of smoke and continue to cook for approximately 2-3 more hours. I prefer pecan, but apple and maple also work well. If you want a stronger smoke flavor use hickory.

When the pork reaches an internal temperature of 155 - 160°F, remove from the smoker, loosely tent it with foil, and let rest for 15 minutes.

If you smoked with the skin on, remove the skin.

Slice thin, or cut into bite-size pieces. Serve plain or with dipping sauce (see below recipe) on the side or drizzled over pieces, or use your own favourite sauce.

J. D. Dipping Sauce:

Combine all ingredients in a small saucepan.

Simmer until slightly thickened.

Taste and adjust salt and pepper.

Allow to cool to serving temperature.

Serve on the side or drizzle over the meat.