1Place pork loin in a 1 or 2 gallon ziploc bag. Sprinkle in McCormick's Smokehouse Maple Seasoning and coarse sea salt. Add enough water to completely cover pork loin. Let sit in fridge overnight.
2The morning of smoking it, drain off water and rinse. Pat dry with paper towel. Mix together 3 tbsp of Smokehouse Maple seasoning and 3 tbsp of olive oil. Rub generously over loin, top, bottom and sides.
3Lay out enough strips of bacon to cover loin from end to end, slightly overlapping slices.
4Place loin, fat cap up on bacon. Begin to pull bacon up over loin from both sides and secure with a toothpick. Turn loin back over, sprinkle with more seasoning if desired. Using butchers string, tie loin up from end to end and across. Here is a video if you are not familiar with this process. epicurious.com/...1915433334
5I used charcoal and soaked maple wood chunks to smoke with. I smoked to an internal temp of 160. I used a spray bottle and apple juice to spray the loin about once every 45 min or so, just to make sure it didn't dry out, I also had a water pan in my smoker.