I used a German Spice Rub mixed with Crushed Juniper Berries and left it in the Refrig for 26+ hours (That was not the intention!)
I preheated the Smoker and attempted to gain control of the Heat temp which I don't think I managed, but was not far off of the 235 mark based on about 6 different Temp Thermometers. I smoked using Apple chips and figured roughly 3hrs should get the internal temp at 140, then I would pull it and let it rest.
Well I checked about 20 min early and I'm glad I did as the IT was @ 160!!
I quickly shut things down and pulled the Loin, placed it in the kitchen and decided NOT to wrap it in foil as I wanted to try and keep it from cooking further. The end result was a well smoked Pork Loin, that was very juicy and tender. A little more done than I would have preferred but was not bad and with a little tweaking, I'll get it right on the next one!
Here is some pics!