set the temperature of smoker to 225℉ and preheat, lid closed for at least 15 minutes.
Wash pork in cool water and pat dry.
Cut off excess fat and silverback.
Mince rosemary and thyme and combine with the salt and pepper
rub over pork and let stand 10 mins.
Place the pork loin directly on the grill grate and smoke until the internal temperature registers an internal temperature of 145℉, about 2 1/2 to 3 hours.
Let rest 5 minutes before slicing.
Raspberry chipotle sauce
while the meat is cooking heat the oil in a medium sauce pan and add garlic and pepper and sautee for a about 2 mins
add the adobo sauce and stir
bring to a simmer and add the raspberries
stir until the raspberries break down and turn into a sauce
add the apple cider vinegar, salt and sugar and bring back to a boil
optional - puree some or all of the sauce and strain out the raspberry seeds (I like to do half so there is still some texture but not too much)