Smoked pork loin might just be one of the most underrated meats to throw on the smoker. It’s lean, cooks fairly quickly, and when done right, turns out juicy, tender, and packed with smoky flavor. All you need is a simple rub, a little time, and a buttery finish to get that perfect caramelized crust.
Make it a meal with a side of German Potato Salad or Smoked Mac and Cheese.
Why Our Recipe
- Smoked low and slow to keep the pork juicy and tender.
- Simple seasoning blend that builds flavor, but keeps it easy and perfect for both beginners and pros.
- Basted in butter and finished hot for a crispy, caramelized crust.
This recipe is great whether you’re new to the smoker or already known for your backyard barbecue. This recipe will make you look like a pro. We’ll walk you through how to season, smoke, and baste your pork loin for the best results. Plus, we’ve included pellet recommendations so you can customize the smoke flavor and show off.
Ingredient Notes
- Pork Loin: Look for a 3 to 4 pound boneless pork loin roast. Just don’t confuse it with pork tenderloin, which is much smaller and cooks faster.
- Olive Oil: Helps the seasoning stick and adds a little extra moisture to the surface of the meat.
- Salt: Regular table salt works fine, but if using kosher salt, increase the amount to 2 tablespoons.
- Black Pepper: Freshly ground black pepper will give you the boldest flavor.
- Smoked Paprika: Adds a subtle smoky sweetness and beautiful color to the crust.
- Onion Powder: Brings a nice savory flavor.
- Garlic Powder: Adds a mellow garlic flavor without the risk of burning fresh garlic.
- Salted Butter: Used for basting during the high-heat finish. You can also just use unsalted if that’s what you’ve got.
Pellet Recommendations
When it comes to pork loin, you can really play with it to get a flavor that’s perfect for you.
Apple or Cherry Pellets: For a sweet, mild smoke with a subtle fruity flavor. Great if you want the pork flavor to shine without being overpowered.
Hickory Pellets: Offers a strong, savory smoke. If you love classic barbecue flavor, hickory is the way to go.
Combination: Many pitmasters (including Chef Cayt) like to mix hickory and cherry for a balanced, savory smoke with just a hint of sweetness and a gorgeous reddish hue on the meat.
Makeshift Smokers
If you don’t have a pellet smoker, you can still make amazing smoked pork loin on a gas or charcoal grill! Just be sure to monitor the grill temperature and add more wood chips as needed to keep the smoke going.
Gas Grill: Turn one side on low and leave the other off. Place a smoker box or a foil pouch filled with wood chips over the lit burner. Put the pork loin on the unlit side and keep the lid closed. Try to maintain a steady 225°F.
Charcoal Grill: Push all the coals to one side and add soaked wood chips or chunks directly on the coals. Place the pork loin on the cooler side and adjust the vents to keep the temperature around 225°F.
Use a Meat Thermometer
A meat thermometer is the key to perfectly cooked pork loin. You’ll want to pull the pork from the smoker when it reaches an internal temperature of 135°F (57°C). After the high-heat finishing step and a short rest, it will climb to the safe 145°F (63°C). Always check the temperature in the thickest part of the loin for the most accurate reading.
Storage & Reheating Instructions
Refrigerate leftovers in an airtight container for up to 4 days.
To freeze, wrap slices or whole portions tightly in plastic wrap, then place in a freezer-safe bag or container. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheat in the Oven: Place slices in a baking dish with a small amount of water to create a little steam. Cover with foil and warm at 300°F for about 10 to 15 minutes or until heated through.
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