Fill your fire box 25% full and bring it to a temp of 325°F.
Scruff or score the fat cap of the pork loin.
Season first with the Lane's BBQ Salt and Pepper Rub, then follow with the Lane's BBQ Honey Sriracha Rub.
Once the grill is up to temp, place the wood chunk in the hottest portion of the engaged charcoal pile. Transfer the scuffed and seasoned pork loin, fat cap side down, and begin the rendering process. Allow to cook for 4 to 5 minutes, then flip the loin to build the bark on the other side. Pay attention and do not allow the loin to over-caramelize, flipping as necessary until you love the bark on all sides.
Adjust the loin or loin pieces on the grill surface so they are not directly over any live flames and cook lid down for 10 to 15 minutes.
Continue to cook and flip until you reach an internal temp of 125 – 130°F.
Transfer to a cutting board and allow to rest for 10 minutes.
While the pork is resting, open the dome and draft door fully and maximize your temperature. Feel free to bank the charcoal to one side and lower the grill grate directly over the flame.
Slice the rested pork loin into 1½ - 2-inch-thick slices. Season the newly revealed side and blast sear them, rotating and turning as needed. Jump back and forth with lid up and lid down until you reach an internal temp of 145°F and have beautiful, even caramelization on all sides.
Serve as full chops or slice across the grain and serve. Enjoy!