Remove the pork loin from the refrigerator 30 minutes before smoking so the meat reaches room temperature. This ensures even cooking throughout and prevents the exterior from burning while the interior stays cold.

Combine the kosher salt, black pepper, brown sugar, garlic powder, paprika, onion powder, cayenne, and thyme in a small bowl. Stir thoroughly so the ingredients distribute evenly and no clumps of brown sugar remain.

Place the pork loin on a cutting board and massage the entire surface with the dry rub, pressing gently so it adheres. Don't be shy; a thick rub is what creates that flavorful bark you're after.

Fill your smoker with briquettes or charcoal and light them, aiming for a temperature of 225 to 250 degrees Fahrenheit. Add the soaked wood chips to the fire, allowing smoke to build before placing the meat inside.

Once the smoker stabilizes at temperature and smoke is rolling, place the rubbed pork loin on the grates, fat side up. Position it away from direct heat if your smoker has hot spots, ensuring even cooking.

Let the pork smoke for the first 90 minutes without lifting the lid, as opening it drops temperature and adds time. Your patience here directly impacts how quickly the meat cooks and how well the bark develops.

After 90 minutes, insert a meat thermometer into the thickest part of the loin without touching bone, looking for an internal temperature of 140 degrees Fahrenheit. If the exterior looks too dark, wrap the loin loosely in aluminum foil to slow the bark development and protect it from burning.

Keep the loin in the smoker until the internal temperature reaches 145 degrees Fahrenheit, which takes roughly 30 to 60 more minutes depending on thickness. Remove the meat from the smoker and transfer it to a cutting board.

Let the pork rest for 10 minutes before slicing, allowing the juices to redistribute throughout the meat. Slice against the grain once the meat cools slightly for maximum tenderness.