Score through the fat cap of the pork loin with a sharp knife in a diamond pattern and then rub it over with olive oil, ensuring that it is fully covered.

Pat the pork loin rub over the entire surface of the meat (if some of the rub gets into the crevices and the sears it will be even tastier).

Place the pork loin directly onto the grates of the smoker and smoke for roughly half an hour per pound (in this case, 2.5 hours), or until the internal temperature of the pork reaches 145 degrees Fahrenheit when tested with a meat probe. Keep the water tray topped up while you are smoking the pork loin so that it remains tender and juicy.

Remove the pork loin from the smoker and allow it to rest for 10 to 15 minutes before serving.

To serve, transfer the pork to a serving tray and slice across the grain to ensure each cut is moist and springy.