Soak wood chips for at least 30 minutes.
Preheat smoker to 225 to 250 degrees. Add soaked pecan wood chips.
Mix brown sugar, salt, onion powder, garlic powder, chili powder, cinnamon, nutmeg and red pepper.
Cover all sides of the pork loin with the spice mixture.
Wrap bacon entirely around your pork loin.
Place pork loin in smoker. Cook with smoker closed until a meat thermometer in the thickest portion reads 145 degrees, approximately 2 hours.
Remove from smoker and wait 10 minutes before slicing. Serve with the sauce of your choice.