Smoked Pork Loin Time Calculator
Pork loin is lean, so it's all about not overshooting. At 250°F it runs about 30–45 minutes per pound and pulls at 145°F followed by a rest — a completely different cook from a fatty pork butt.
Cook to temperature, not the clock. Lean; do not overshoot. These are planning estimates only; weather, your cooker, fat content, and wrapping all change the real time. Confirm doneness on the doneness chart.
How long does it take?
At a 250°F pit, a 3 lb pork loin takes roughly 1.5–2.25 hours. Because it's lean, the margin between juicy and dry is small — lean on a thermometer and pull right at 145°F, then rest.
Tips for this cook
- Don't confuse pork loin with pork shoulder/butt — loin is lean and cooks fast.
- Pull at 145°F (USDA FSIS) and rest 10 minutes; carryover finishes it.
- A light dry brine and a fat cap up help keep it moist.
- Skip wrapping — there's no long stall to push through on a lean cut.
Want the full method, step by step?
Read: How to Smoke a Pork LoinSmoking something else? Try the full Smoke Time Calculator for every protein, or browse all pitmaster tools.
Frequently asked questions
How long to smoke a pork loin?
About 1.5–2.25 hours for a 3 lb loin at 250°F (roughly 30–45 minutes per pound). Pull at 145°F and rest.
What temp is smoked pork loin done?
145°F internal (USDA FSIS) followed by a short rest. It's lean, so going much higher dries it out.
Is pork loin the same as pork butt?
No. Pork loin is a lean roast that cooks quickly to 145°F; pork butt (shoulder) is fatty and goes to ~203°F for pulled pork. They aren't interchangeable.