1/4teaspooncayenne pepperadjust to your preferred level of spiciness
Instructions
Start by combining all the herbs together to create a dry rub for the pork loin.
Rub the dry rub mixture all over the pork loin, ensuring it's evenly coated. Allow the pork loin to marinate in the fridge for at least 3 hours or more.
Preheat your smoker to a temperature of around 225.
Place the marinated pork loin directly on the smoker rack, fat side up.
Close the smoker and let the pork loin smoke for approximately 2 1/2 - 3 hours, or until the internal temperature reaches 145°F (63°C). Use a meat thermometer to check the temperature.
Once the desired temperature is reached, remove the pork loin from the smoker and let it rest for about 10-15 minutes to allow the juices to redistribute.
Slice the smoked pork loin into thin, pieces and serve.
Notes
If you want to add wrap the pork loin in bacon:Once the pork loin has marinated in the rub for 3+ hours, wrap the slices of bacon around and then continue with the directions above to place the meat on the smoker.