BACON WRAPPED PORK LOIN SMOKED
Sounds great, but a couple of thoughts:
1. I assume you've brined the loin to keep it juicy. If not, I would suggest it.
2. I'd be concerned that the bacon would form a barrier to the smoke, so the loin itself would come out more roasted than smoked and not have much smoke flavor itself. Just an assumption on my part, though.
The loin being very lean, I'd be careful to remove the loin from the smoker the moment it hits 140 internal. It won't benefit from the long, slow cooking you'd do to a shoulder if you wanted to pull or shred it.