Smoked Pork Loin Time Calculator
Pork loin is lean, so use 30–45 minutes per pound at 250°F only for planning. Continue cooking until a food thermometer verifies 145°F, then rest at least 3 minutes before slicing.
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. Follow your smoker manufacturer’s fire-safety, placement, and supervision instructions. For longer holds, follow current USDA hot-holding guidance.
Affiliate disclosure: As an Amazon Associate I earn from qualifying purchases. If you purchase through these links, I may earn a commission at no additional cost to you.
How long does it take?
At a 250°F pit, a 3 lb pork loin takes roughly 1.5–2.25 hours. Because it is lean, use a thermometer and continue cooking until the center verifies 145°F, then rest at least 3 minutes.
Tips for this cook
- Don't confuse pork loin with pork shoulder/butt, loin is lean and cooks fast.
- Verify 145°F with a food thermometer, then rest at least 3 minutes before slicing.
- A light dry brine can improve seasoning. Orient any fat cap toward the cooker’s primary heat source for surface protection, following the cooker manual.
- 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 the supported meats, 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). Continue until a food thermometer verifies 145°F, then rest at least 3 minutes.
What temp is smoked pork loin done?
Verify 145°F internal, then rest at least 3 minutes (USDA FSIS). Pork loin is lean, so much higher temperatures can dry it out.
Is pork loin the same as pork butt?
No. Pork loin is a lean roast that must verify 145°F and then rest at least 3 minutes; pork butt is commonly cooked to about 203°F for pulled-pork texture. They are not interchangeable.