Directions

1. Place pork loin in a shallow dish. In small bowl, combine dry rub ingredients (2 tbs brown sugar, paprika, onion powder, 1 1/2 tsp celery salt, ground cumin, 1 tsp black pepper); sprinkle evenly over all sides of loin. Cover with plastic wrap and marinate in refrigerator for 4 to 24 hours.
2. At least 1 hour before grilling, soak 3 cups of wood chips in enough water to cover. Drain wood chips. Wrap chips in aluminum foil; poke several holes in foil (to allow smoke to escape).
3. For Charcoal Grill: Place preheated coals around a drip pan for medium indirect heat. Add 1/2 inch hot water to drip pan. Place foil packet of wood chips over the coals. Place loin on grill rack over drip pan. Cover and grill for 1 1/2 hours (about 20 minutes per pound) or until internal temperature on a thermometer reads 145 degrees F. Remove roast from heat; let rest about 10 minutes.