Pork loin is a large cut of meat that can be further cut into smaller slices, known as pork chops or pork steaks. If you're looking for these smaller portions that have already been sliced and are ready to cook, check out my recipe for Smoked Pork Chops here. Jump to Recipe Delicious smoked pork loin is a low-cost, big-flavor roast that pairs with so many things. When you give it the special treatment with a dry brine and low and slow applewood smoke, and this inexpensive cut has a high payoff with lots of flavor and tender results.
Pork tenderloin recipe and doneness temps
Pork loin is a thicker cut, usually sold in cuts of 2 to 4 pounds, and (sometimes) with the bone in. Pork loin has a little more fat than pork tenderloin, and because it's larger, it will take longer to cook. Because of these two factors, pork loin is a better choice for smoking. How to Smoke Pork Loin Preheat smoker to 225˚F. In a small bowl, stir together brown sugar, salt, smoked paprika, chili powder, garlic powder, onion powder, black pepper, and ground cumin. Rub the pork with oil all over. Spread the dry rub all on all sides in an even layer. Place pork loin on the preheated smoker. Set up your smoker to smoke at 225 degrees using indirect heat. I use a Traeger and use Apple wood pellets for most of my pork cooks. Other good options include pecan or oak. When your smoker is up to temp put the pork loin on a grill rack, and place it in your smoker. How to Smoke a Pork Loin Loin smoked at 275°F will be ready to slice and serve at 145°F internal temperature in 1 hour and 40 minutes. It will be at the pulled pork stage in 3 hours and 40 minutes. If you are in a hurry, smoke the loin at 325°F for 1 hour and 30 minutes for slicing and 2 hours and 40 minutes for shredding.
Top 11 Smoking A Pork Loin Roast
Instructions. Preheat your smoker to 225°F. Trim away any excess fat from the pork loin. Score the fat on the top of the pork in a criss-cross pattern, taking care to avoid cutting into the meat itself. Rub the loin with olive oil on all sides, then rub it again with the seasoning of your choice. How to smoke a pork loin. Step 1- Season the pork: Brush the pork loin with olive oil and rub it with the dry spice mix. Step 2- Smoke the meat: Place the pork loin on the wire rack of a preheated smoker, away from the direct heat. Smoke for about 2 ½ hours. Step 3- Rest and serve. Smoked pork loin is a versatile protein that can be used in a variety of dishes and is keto and low carb. It can be sliced thinly and served as part of a sandwich or salad, or it can be cut into larger pieces and served as a main course with sides. Another great keto option is this smoked chicken breast! Transfer pork loin to the smoker grates, close the lid, and smoke for 2-2.5 hours, or until the internal temperature reads 145 degrees F. Add sauce. (Optional step for soft bacon). When the pork loin reaches 130 degrees F, baste liberally with my Whiskey Peach BBQ Sauce or your favorite BBQ sauce. Broil.
How to prepare a perfectly Smoked Pork Loin an easy recipe
The best temperature to smoke a pork loin (i.e. the cooking temperature) at is 225°F/107°C. Some people go higher in order to cook it quicker, but to achieve the most delicious results 225°F for between two and a half and three hours is your best bet. Sprinkle the pork seasoning on the pork loin, coating all sides. Place the pork loin on the grill grates and smoke at 225°F. Brush the glaze on the pork 2-3 times during the cook. Smoke the pork loin for 2 hours or until the internal temp reaches 140°F to 143°F and the glaze carmelizes.
Preheat your smoker to a temperature of around 225. Place the marinated pork loin directly on the smoker rack, fat side up. Close the smoker and let the pork loin smoke for approximately 2 1/2 - 3 hours, or until the internal temperature reaches 145°F (63°C). Use a meat thermometer to check the temperature. Dry Rub Steps to Prepare Smoked Pork Loin Prep Smoker - Preheat the pellet grill to 220 degrees.
Bring on the brine and make an easy Smoked Pork Loin with Spice Rub
Smoke the pork loin. Place the pork loin on the grill grates of your smoker and smoke for 2 1/2 - 3 hours. Cook until the pork loin reaches an internal temperature of 145°F. I recommend using a good leave-in meat thermometer so you don't have to constantly check the pork loin as it smokes. Place the pork loin fat side up directly on the smoker rack away from direct heat. Smoke for 2.5 hours at 225°F until an internal temperature of 145°F. Allow to rest for 10-15 minutes before slicing into ½" pieces. Serve with mashed potatoes, carrots, corn, or your favorite side dish. Don't forget the pork gravy!
