Combine OJ, 3 tbsp honey, 2 minced garlic cloves and 1 tbsp of hot sauce in a large ziplock bag. Add the pork loin to the bag and mix around by hand. Let it marinate for 3-4 hrs, mixing around every 1/2-1 hours.
Pour off remaining marinade and place pork in a smoker at med/low heat for 1- 1 1/2 hrs with hickory chunks. I used 2 pieces appx. 3" x 4" and it was plenty.
Comine the 1/4 cup brown sugar, 1/3 cup of honey, 1/2 tsp cinnamon,1 tsp vanilla extract in a saucepan over low heat until sugar dissolves. This is your glaze.
Put pork on the grill to finish it off over Medium indirect heat. Brush the glaze on 1 side and let carmelize for 20-30 minutes, flip it and do the same to the other side. Finish it off until the meat is done at 170 degrees. Do not let the glaze burn, remember to cook indirectly.