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Smoked Pork Loin

Delicious, tender, and juicy smoked pork loin with a beautiful smoke ring and crispy bark.
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Prep Time 15 minutes
Cook Time 3 hours
Total Time 3 hours 15 minutes
Servings: 810 servings
Course: Main Dish
Cuisine: American BBQ
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 4 to 5 pounds pork loin bone-in or boneless
  • 3 tablespoons kosher salt
  • 2 tablespoons black pepper freshly ground
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 tablespoon paprika smoked preferred
  • 1 tablespoon brown sugar
  • Wood chips or chunks: Apple oak, or hickory

Equipment

  • Smoker
  • Meat thermometer
  • Cutting board
  • Sharp knife
  • Butcher paper
  • Basting brush
  • Aluminum foil drip pan
  • Heat-resistant gloves

Method
 

  1. Set your smoker to 225 to 250 degrees Fahrenheit and stabilize for at least 15 minutes.
  2. Remove the pork loin from the refrigerator 30 minutes before smoking.
  3. Pat the pork loin completely dry with paper towels.
  4. Combine kosher salt, black pepper, garlic powder, onion powder, paprika, and brown sugar in a bowl.
  5. Massage the dry rub mixture all over the pork loin.
  6. Place a drip pan filled with water below the cooking grate.
  7. Set the loin on the grate, fat side up, and insert the meat thermometer into the thickest part.
  8. Smoke at 225 to 250 degrees for roughly 30 minutes per pound, or until internal temperature reaches 135 to 140 degrees Fahrenheit.
  9. Keep wood chips or chunks burning for the first two hours.
  10. Once the temperature hits around 160 degrees, wrap the loin tightly in butcher paper.
  11. Remove the pork loin when it hits 135 to 140 degrees and wrap in foil for a 10-minute rest.

Notes

Slice the pork loin shines on its own or paired with simple sides like coleslaw or roasted vegetables.