Pork loin always makes me nervous. Because it's so lean, it dries out in a heartbeat. I found this loin on sale. It was a nice even thickness with a thin layer of fat.I could also see a bit of a vein of fat on the bottom as well. I put together a spicy rub of cayenne, chili powder, black pepper, white pepper, coriander, paprika, oregano and just a bit of salt and brown sugar. On to the mini at 275 using Stubbs charcoal and peach wood for the smoke. (also had a small leftover chunk of pecan which I left in) Since I had the space, I threw on some rib tips from a rack of spares that I had trimmed earlier. Those I tossed in Jeff's rub. I cooked the loin to 140 internal and then rested it wrapped in foil for 20 minutes. It was more done than I expected, (might just go to 135 next time) but very moist inside. The spicy rub was really nice with it as well. Took about an hour and a half on the smoker and was just the right amount of smoke. I'd definitely make this again, and it's so lean that guilt free as well. Thanks for looking!!