Choose a pork loin, not pork tenderloin
Trim excess fat and silver skin
Pat the meat dry
Season with salt, pepper, and your preferred rub
Let it rest while the smoker preheats
Preheat the smoker to 225°F to 250°F
Use mild wood such as apple, cherry, or pecan
Place the pork loin in the smoker fat side up
Insert a meat probe into the thickest part
Smoke until the internal temperature reaches 140°F to 145°F
Remove the pork loin from the smoker
Rest the meat for 10 to 15 minutes
Slice against the grain
Serve immediately