Instructions

1. Trim any excess fat from the pork loin, ensuring a clean cut.
2. In a small bowl, mix together kosher salt, brown sugar, black pepper, garlic powder, onion powder, and paprika to create a flavorful dry rub.
3. Rub the dry rub generously all over the pork loin, making sure to coat it evenly for maximum flavor.
4. Place the seasoned pork loin into a resealable plastic bag and refrigerate for at least 8 hours, preferably overnight, to allow the flavors to penetrate the meat.
5. Preheat your smoker to 225°F (107°C). If you do not have a smoker, you can use a grill with indirect heat and wood chips for flavor.
6. Remove the pork loin from the plastic bag and pat it dry with paper towels to ensure a good smoke.
7. Place the pork loin on the smoker grates, and smoke for approximately 2 hours or until the internal temperature reaches 145°F (63°C).
8. Once smoked, remove the pork loin from the smoker and let it rest for 10 minutes before slicing. This helps retain the juices.
9. Slice the pork loin into thin slices, and serve as desired. Enjoy it with eggs, in a breakfast sandwich, or as a flavorful addition to salads.