How long does it take to smoke a pork loin?

Smoking times vary depending on the size of the cut and smoker temperature. Generally: 2 lbs pork loin: 1.5–2 hours 3 lbs pork loin: 2–2.5 hours 4 lbs pork loin: 2.5–3 hours Always rely on internal temperature (145°F) rather than the clock for best results.

What is the best temperature to smoke pork loin?

The sweet spot is 225–250°F . This low-and-slow method prevents the lean pork loin from drying out while allowing the smoke to flavor the meat.

Should I wrap my pork loin while smoking?

Yes, wrapping also known as the Texas Crutch can help keep the meat juicy. Wrap the pork loin in foil or butcher paper when it reaches 135°F internal temperature , then unwrap for the last 15–20 minutes to firm up the bark.

What wood is best for smoking pork loin?

Mild, slightly sweet woods complement pork best. Popular choices include: Applewood – Light, sweet smoke Cherry – Slightly fruity and enhances color Maple – Mild and slightly sweet Hickory – Bold but use sparingly to avoid overpowering the meat

How do I keep my smoked pork loin from drying out?

Use a dry brine or marinade before cooking. Maintain steady smoker temperatures and avoid peeking too often. Spritz with apple juice every 45 minutes to lock in moisture. Always rest the meat for 10–15 minutes after smoking.

Can I smoke a pork loin in an electric smoker?

Absolutely! Electric smokers are great for consistency. Use wood chips like apple or cherry, and follow the same low-and-slow temperature guidelines for a flavorful result.

Smoked Pork Loin: A Juicy, Flavor-Packed Recipe for Real Life

Description

Smoked Pork Loin:
Moist, tender, and packed with rich, smoky sweetness, this smoked pork loin delivers mouthwatering flavor in less than three hours. With only four simple ingredients, you can transform an affordable cut of pork into a succulent centerpiece that’s effortless to prepare and guaranteed to impress.

Ingredients

2 to 4 lb boneless pork loin roast (center cut is preferred)
1 Tbsp neutral oil (such as canola or avocado oil)
Kosher salt per pound of pork (see note)
1/4 cup sweet dry rub

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Instructions

Prep the Pork Loin (1–2 Days Ahead)

1. Trim and Score:
Remove excess fat and silver skin. Leave the fat cap if present and score it in a ¼-inch crosshatch pattern.

2. Season and Dry Brine:
Rub with oil, coat generously with salt and dry rub. Refrigerate uncovered for 24–48 hours for best flavor.

Smoke the Pork Loin

3. Pre-Smoke Setup:
Remove pork from the fridge 30 minutes before cooking. Insert a probe thermometer into the thickest part.

4. Smoke Low and Slow:
Set smoker to 225°F with applewood. Place the loin on indirect heat and smoke until the internal temp reaches 135°F (about 1½–3 hours).

5. Rest and Slice:
Tent with foil for 15–20 minutes to reach 140–145°F. Slice against the grain and serve juicy and tender.

Notes

1. Dry Brine for Best Flavor
Season pork loin with salt and dry rub 24–48 hours before smoking. This dry brining step enhances flavor and tenderness.

2. Adjust Salt for Enhanced Pork
If labeled “enhanced” or “self-basting,” reduce added salt. Use 1 tsp Diamond Crystal per lb (or ¾ tsp Morton’s) if the rub has no salt.

3. Choose the Right Wood
Apple, cherry, maple, pecan, or hickory work well. Apple provides a balanced, slightly sweet smoke.

4. Monitor Internal Temperature

Pull at 135°F for medium (finishes at 140–145°F).
Pull at 140°F for medium-well (finishes at 150–155°F).

Prep Time: 5minutes minutes
Cook Time: 1hour hour 30minutes minutes
Cuisine: American