How to Smoke a Pork Loin

Pork loin vs pork tenderloin

These are two different cuts that cook very differently. Confusing them is one of the most common mistakes in pork cookery.

• Pork loin: a large roast (3-8 lb), wide and flat, from the back of the pig. Can be bone-in (a rack of pork) or boneless. Cooks in 1.5-3 hours at 225°F depending on size.
• Pork tenderloin: a small, tapered cylinder (usually under 1.5 lb) from along the spine. Very different shape, cooks in about 1.5-2 hours at 225°F, and is even leaner and easier to overcook than the loin.

This guide covers the loin roast. If you have a tenderloin, see the smoked pork tenderloin guide instead.

Temperature targets

• USDA safe minimum for pork: 145°F internal with a 3-minute rest (per USDA FSIS). This is the safe eating temperature for whole muscle pork.
• BBQ pull target: 145°F. Pork loin is very lean. There is no intramuscular fat to render and no connective tissue to break down, so there is nothing to gain by cooking higher. Above 155°F it dries out noticeably. Above 160°F it goes chalky. Pull it at 145°F and rest it.

Brining for moisture

A brine makes a meaningful difference on a lean cut like pork loin. Even a short brine helps the meat hold moisture through the smoke. It is worth the extra step.

Basic brine: 1 quart water, 1/4 cup kosher salt, 2 tbsp sugar, a few crushed garlic cloves, and optional fresh herbs. Stir until dissolved, submerge the loin, and refrigerate 4-12 hours. Rinse well and pat completely dry before smoking.

If you skip the brine, at minimum dry-brine by salting the loin the night before and leaving it uncovered on a rack in the refrigerator. The surface will dry out, which improves the exterior texture on the smoker.

Rub

Pork loin takes a rub well. A reliable combination: brown sugar, smoked paprika, garlic powder, onion powder, kosher salt, and black pepper. The brown sugar aids color and crust. If you wet-brined, reduce the salt in your rub since the meat already has plenty.

Step by step

1. Prep: Brine or dry-brine overnight. Pat completely dry. Apply rub. Let the loin rest at room temperature 30 minutes before putting it on the smoker.
2. Fire the smoker: 225-250°F. Apple, cherry, or pecan work well. These mild woods complement pork without overpowering it. Hickory is fine in moderation. Avoid mesquite on a delicate lean cut.
3. Smoke: Place the loin directly on the grate. Insert a leave-in probe into the thickest part of the center, avoiding fat or bone. Smoke until 145°F internal.
4. Time estimate: Roughly 20-25 minutes per pound at 225°F. A 3 lb loin takes about 1.5 hours; a 5 lb loin takes about 2-2.5 hours. Use the Smoke Time Calculator to plan your start time. Always cook to temperature, not time.
5. Rest: Tent loosely with foil and rest 10-15 minutes before slicing. Carryover will add a few degrees and the juices need time to redistribute.

Slicing

Slice across the grain into 3/4-inch rounds. Thinner and the slices fall apart; thicker and each piece starts to feel like too much of the same texture. If bone-in, slice between the bones.

Serving

Smoked pork loin pairs naturally with apple-based sauces, roasted vegetables, or a simple pan sauce made from the drippings. It is excellent the next day sliced thin for sandwiches.

Common mistakes

• Overcooking: The most common pork loin mistake by a wide margin. Unlike pork butt or ribs, there is no collagen to render and no reason to push past 150°F. Watch the probe and pull on time.
• Skipping the brine: The difference between a brined and unbrined pork loin on the smoker is noticeable. It is the most impactful prep step for this cut.
• Heavy wood: Mesquite overwhelms pork loin's mild flavor. Stick to apple, cherry, pecan, or a light oak.