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Pork loin is the BEST. It's inexpensive, extremely tasty, and super easy to smoke to perfection. Top with gravy and surround it with some great side dishes, this smoked pork loin will be one of your best Sunday roast recipes!
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How to smoke pork loin - Step by Step Video
Is this smoked pork loin THAT good?
Yes! I love this smoked pork loin recipe and find it extremely tasty. The loin is a large cut of meat and when cooked correctly will be nice and juicy.
Due to the meat being such a large piece, the middle will be a little dryer than the outside. This is why it makes such a good Sunday roast and is best when served with gravy.
There is nothing better than having some nice potatoes and smoked pork loin with a rich gravy on top. You're gonna love this pork, so fire up the smoker.
How to make smoked pork loin
I'm going to shop you step by step how to make a tender and juicy smoked pork loin that everyone will love. Let's get started!
Buying the pork
I love making pork because you just can't beat the cost. Pork is extremely inexpensive when compared to beef and can be just as tasty! I bought the pork loin roast I used in this recipe from Sam's Club.
It's a pretty common cut that you should be able to find in any super market or butcher shop. However, don't confuse the pork loin with the pork tenderloin when at the store.
The loin will have a larger diameter than the tenderloin, about twice the size. The pork loin comes from between the shoulder and back legs, higher up on the pig. It's a very lean cut of meat with a fat cap on one side.
How much to buy?
Estimate that 1lb of uncooked smoked pork loin will serve 1-2 people. So a 5lb pork loin will serve about 6-10 people. Don't be afraid to make too much though, this pork is great for making left over meals!
Prepping the pork
There isn't a whole lot to do when prepping a pork loin to be smoked. They will come mostly trimmed and the seasoning rub can be made with common ingredients you should already have in the kitchen.
Trimming
The only trimming you will need to do is on the fat cap of the pork. Trim the fat cap to about ¼" thick, sometimes pork loin will come with a 1" thick fat cap.
If you don't trim the fat cap down to ¼" the fat will not render down when smoking. Make sure to use a sharp knife when cutting off any excess fat. If there is any silver skin present on the meat, trim this as well.
Seasoning rub
The pork recipe I like to use when smoking pork loin is a very simple and easy to make rub. Start by rubbing the roast with olive oil on all sides, then get the dry rub ready.
Dry Rub Ingredients
- Dark Brown Sugar
- Sea Salt
- Black Pepper
- Paprika
- Onion Powder
- Garlic Powder
- Rosemary
Mix the spices in a bowl or shaker glass to sprinkle on the loin after oiling.
Make sure to get all sides of the meat evenly coated like the picture here. Once finished seasoning, place FAT SIDE UP. This allows the fat to run down the meat when cooking and give it great flavor.
The smoker / Grill
Pork loin can be made in a smoker, grill, or even a home oven. To achieve the best flavor, using a smoker or grill is the best option.
Smokers
I'm smoking this pork loin on my pellet smoker, just like the Camp Chef 36 smoker or Traeger 780. Pellet smokers are an easy and great way to impart fantastic smoke flavor on the pork, and other meats for that matter, without having to babysit a firebox all day.
A traditional offset smoker, like this Oklahoma Joe's Smoker can also be used when making smoked pork loin.
Gas & Charcoal Grills
You can definitely use a gas grill or charcoal grill when making pork loin. A gas grill will be the easiest of the two to keep the temperature consistent.
Mostly keeping the burners or even just one burner on low should maintain a 225°F temperature. This will vary by make and model of grill used.
When using a charcoal grill, the weber is a great choice. You will have to use a snake technique when loading the grill with charcoal to maintain a low temperature for several hours.
This is when you line up the charcoal along the inside of the grill and light one end. It will slowly burn through the charcoal keeping the temperature low.
Check out this great article on how to perform the snake method from the Perth BBQ School.
Oven
Using an oven to make pork loin is an easy and great method. You can cook the roast faster and at a temperature of 350° Fahrenheit instead of 225°F since you are not trying to impart a smoke flavor onto the meat.
Just keep in mind that it will not have that smoky flavor like it would if a smoker or grill was used.
Best wood chips / wood pellets
My favorite wood chips to use when smoking pork loin is a oak, pecan, hickory, or applewood. They impart a fantastic flavor and taste that go great with this pork loin recipe. Mesquite is a little to strong for pork in my opinion.
A competition or trophy blend of pellets can also be used. This is usually a mixture of several different types of hard wood which gives a nice smooth smoke flavor to the meat.
Smoking the roast
Pre-heat your smoker or grill to 225°F and allow the temperature to level off. Place the seasoned pork loin directly on the pellet grill rack FAT SIDE UP.
When smoked fat side up, the fat will render and run down the meat imparting great flavor and will help keep the roast moist.
Place a probe thermometer in the center of the roast or use an instant meat thermometer after a couple hours to check the roast until finished. We are looking for it to reach an internal temperature of 145°F.
Pork loin is prone to drying out, so make sure to take the roast off the smoker as soon as the internal temperature reaches 145°F. Expect this to take about 2.5 hours to be finished.
Spritzing
It's not required to spritz the meat when smoking pork loin, but you can if you want to. Spritzing the pork with apple juice or apple cider vinegar every 30 - 45 minutes will help the loin stay moist and allow a little more smoke to adhere to the meat.
Resting / Slicing / Serving
After you pull the finished smoked pork loin off the smoker, allow it to rest LOOSLY tented under aluminum foil for 10-15 minutes. This allows the juices to redistribute back within the meat before slicing.
After resting, slice the meat into ¼" - ½" thick pieces. Serve with your favorite sides and pork gravy. I like using the easy to make great tasting packets of pork gravy, no one has to know it was made from a packet!
Serving as a proper Sunday Roast is my favorite way. Choose between any of these great tasting sides and you will sure to impress your guests or hungry family!
FAQ
The key is to NOT overcook your roast and cook with the fat cap side UP when on the smoker.
The biggest difference is the size of the two. The pork loin will be about twice the size of a tenderloin. The tenderloin will also be more tender than a loin.
Yes! Pork loin is a very lean cut of meat and is packed full of protein. It's also a very inexpensive cut of meat.
By checking the temperature. Once the inside of the loin probes 145°F, it's finished cooking.
This will depend on your smoker & size of the pork loin, but expect about 2.5 hours to finish.
The best way is to look at the juices when cutting or piercing the loin with a fork. If they run clear, the pork is done. If they are not clear, keep cooking. The meat should also be white in color with a little pink in the center. If it is very pink or red, it's not finished cooking.
Old Pro Tips
- Trim the fat cap down to ¼" thick before cooking.
- Pull of the smoker when the temperature hits 145°F, don't overcook the pork or it will become dry.
- Using a fruit wood such as apple compliments the pork best.
- Remove the roast with your hands wearing these nitrile and cotton gloves.
Ingredients
Meat
- 5 - 8 pound pork loin
Seasonings
- 1 tablespoon olive oil
- 1 tablespoon Dark brown sugar
- 1 teaspoon sea salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- ¾ teaspoon onion powder
- ¾ teaspoon garlic powder
- ½ teaspoon rosemary (crushed)
Instructions
- Pre-heat smoker to 225°F using hickory or apple wood
- Combine the dry ingredients (minus the olive oil) in a bowl and mix thoroughly.
- Rub pork loin with olive oil and sprinkle the seasoning evenly on all sides of the roast.
- 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!
Pro Tips
- Trim the fat cap down to ¼" thick before cooking.
- Pull of the smoker when the temperature hits 145°F, don't overcook the pork or it will become dry.
- Using a fruit wood such as apple compliments the pork best.
- Remove the roast with your hands wearing these nitrile and cotton gloves.
Jeff
If you dry brine your pork loin with salt for 24 hours uncovered in the fridge you will have a juicy better tasting loin!
Randy
Made this last weekend on my new Pit Boss! It's just me and my wife so I made a 4 pound loin. Still had enough to share with my brother and mom. It was fantastic! Everybody is still raving about it. I admit, I didn't have much hope that a loin would turn out so juicy and tender but I was wrong. My brother's wife is vegeterian, poor thing, so I made the crispy smoked vegetables for a side. They were awesome too.
Thanks Will