I would use an electronic probe-type thermometer in the center of the meat before putting it in the smoker (raw). Cook it at 200 degrees for probably 2.5 to 4 hours (I usually only do half loins so I am extrapolating from 2 hours for a half loin). The beauty of the probe thermometer is that you can keep track of the progress without slowing it down. Some people prefer a drier product, so they might turn the temperature down after the first 2 hours and extend the cooking time.