Trim silver skin and excess fat off pork tenderloin and coat with olive oil. Season with honey garlic rub on all sides.
Set your smoker to 250°F and add one chunk of pecan wood.
Once the smoke is nice and clean add the pork tenderloin directly to the grill grates on the opposite side of the heat source.
Smoke the pork tenderloin until it reaches an internal temperature of 135°F.
Increase the temperature of your smoker to 300°F and glaze the pork with maple bourbon glaze every 10 minutes until the internal temperature of the pork is 145°F.
Remove pork from the smoker and rest for 10 minutes. Slice against the grain and brush on a little more glaze to the meat just before serving.
Maple Bourbon Glaze
In a small saucepan, mix together the butter, maple syrup, brown sugar, and bourbon over medium heat. Reduce the heat to medium-low when it starts to bubble up, then continue to simmer until the mixture is reduced to almost half.