Cooks illustrated has a great recipe for smoked pork loin this month
Pretty basic recipe:
Overnight dry brine in a 2:1 light brown sugar/kosher salt rub. Cook at 300 degrees on whatever grill you like with some type of non-mesquite wood (I used hickory). Done!
(I tweaked by cooking at 250 to an internal temp of 131 -and not the 140 CI suggested- and then seared on a searing hot grill for a total of 2 minutes bringing internal temp to ~135)
They have a nice chutney recipe to go along with it
Made some Cuban sandwiches with the left-overs today, again courtesy of a Cooks-illustrated suggestion