When considering the art of smoking a pork loin, one might wonder: how long should I truly smoke a pork loin to achieve optimal tenderness and flavor? Is it dependent solely on the cooking temperature, or do other factors play a pivotal role in determining the ideal smoking duration? As I ponder this, it raises additional inquiries. For instance, if I choose to smoke at 275°F instead of 225°F, how does that impact the final result? Moreover, does the size and weight of the pork loin dramatically affect the time required for it to reach that delectable state of succulence? Should I account for variations in thickness, or is it paramount to focus on an accurate internal temperature? With so many variables at play, how can I ensure that my smoked pork loin achieves a perfect equilibrium between smoke infusion and moisture retention? What tips and tweaks might enhance my smoking technique?