Add the following ingredients to a food processor and mix until well combined: About a cup of fresh thyme sprigs, 1-½ sprigs of fresh rosemary, 4 cloves of garlic, 2 heaping tablespoons of Jeff's original rub, ½ cup of olive oil.
Trim off all exterior fat.
Make diagonal cuts into the meat about ¼ inch deep and about 1 inch apart all over the meat.
Add a good sprinkling of Jeff's rub all over the meat and work it in good.
Add half of the herb rub to the top of the pork loin and work it into the top and sides of the meat.
Flip the meat over and apply the other half of the herb rub.
Place the loin in a lidded container and place in the fridge overnight.
About 30 minutes before ready to smoke, remove meat from fridge and tie it up using kitchen twine to make it nice and round instead of oblong.
Preheat smoker to 225°F.
Place the pork loin directly on the grate and let it cook for 3-4 hours or until it reaches 145°F n the center of the roast.
Remove from the smoker and carve into ½ inch slices.