Smoked Pork Loin

Thereโs a lot to love about a smoked pork loin. A pork loin is a versatile cut that can be seasoned hundreds of different ways, smokes relatively quickly, and looks fantastic on the plate.
This recipe has everything youโll need for smoking a pork loin to get the roast to turn out just right, including tips for slices of tender and juicy pork, a dynamite smoked pork rub, info on time and temperature, along with a fun, in-depth FAQ, and some great side dishes to serve your guests.
What is a Pork Loin
A pork loin comes from the area along either side of the backbone. A whole loin is a large, lean cut often broken down into smaller roasts, pork chops, or steaks and can come bone-in or boneless. Some common roasts are sirloin, blade, and center cut.
This recipe will work for any pork roast that comes from the loin. It was developed using boneless loin roasts, which take less time to smoke than bone-in roasts.
Significant differences exist between a pork loin and a pork tenderloin, starting with very different sizes and shapes. When people ask if pork loins and pork tenderloins are interchangeable, the answer is that recipes for one can be adapted for the other, but they shouldnโt be substituted on a one-for-one basis.
Roasts from the loin tend to be around 5 inches wide and have a denser texture than a pork tenderloin, which resembles long tubes of delicious pork. Pork tenderloins come from the muscle that runs along the spine, are usually a couple of inches in diameter, and are known for being so tender they can be cut with a fork.
The different shapes, sizes, and muscle density means that cooking times for each will vary dramatically from one to the other.
To adapt this smoked pork loin roast recipe for a pork tenderloin, use two tenderloins and monitor the temperature so the tenderloins come out of the smoker when the internal temperature reaches 145โ (63โ). The tenderloins should be rested for 5 minutes before slicing and should be sliced 1 to 2 inches thick.
We have several excellent pork tenderloin recipes, including a Grilled Pork Tenderloin with fresh herbs and, for cooks interested in stretching themselves, a Chili Rubbed Sous Vide Pork Tenderloin that pops as it melts in your mouth.
Choosing A Cut of Pork
A tip when choosing which cut of pork to use is that pork loin roasts and pork tenderloins are lean cuts that are best served sliced thick or thin. They also look great on a platter when serving a nice dinner.
Boston butt and pork shoulders are roasts that excel at being shredded, chopped, or pulled and are lovely served as sandwiches slathered with BBQ sauce, in rice bowls, or on tortillas as the base layer for delicious tacos or enchiladas.
Some of our favorite pork recipes include Pulled Pork, ideal for sandwiches and parties, Spit Roasted Carnitas, a fun variation on the classic, and using a smoker to make Homemade Bacon.
How to Smoke a Pork Loin
There are a few things that make pork loins ideal for smoking. First, they are a reasonably inexpensive cut available at most grocery stores and butcher shops. A whole loin can be cut into various sizes; we generally see them as half loins, around 4 lbs, and whole loins, around 8 lbs.
This smoked pork loin roast recipe is easy to adapt to whatever size you have on hand. A good rule of thumb is a half-pound per guest if a boneless pork loin is being served. If a bone-in pork roast is being served, use three-quarters of a pound as a guide to account for the weight of the bone.
To get the smoked pork loin to turn out nice and juicy, smoke the pork roast at 225โ (107โ) for 2 ยฝ to 3 hours until the internal temperature reaches 145โ (63โ).
The key to getting a smoked pork loin to come out just right is to cook it until its internal temperature reaches 145โ (63โ), then take it off and let it rest for 10 to 15 minutes tented under foil. Resting under foil lets the meat reabsorb its juices while keeping it warm. Using a meat thermometer is the simplest way to make sure it cooks to the right temperature.
The USDA Recommends cooking chops, roasts, loins, and tenderloin to an internal temp of 145โ (63โ) followed by a three-minute rest (Pork Check-Off).
When it comes to smoking pork roasts, cooking them to a specific internal temperature rather than for a specific amount of time is essential. There are so many factors (e.g., weather, type of smoker, the shape of cut) that the amount of smoking time will vary from cut to cut and smoker to smoker. Using internal temperature as a guide instead of time makes it simple to avoid overcooking or drying out a pork roast.
Plan on 30 to 40 minutes per pound of smoking time for a smoked pork loin, and use a wireless meat thermometer to keep tabs on how itโs doing while you go about your day.
This pork loin recipe will work with any gas, electric, charcoal, or pellet smoker. It will also work with a gas or charcoal grill if itโs smoked using indirect heat.
Also, thereโs no reason to wrap the pork loin in foil during cooking, which is a common practice for smoking pork shoulders. Wrapping meat in foil while smoking can be helpful for cuts that stall out during the smoking process โ something that shouldnโt happen with pork loins or pork tenderloins.
If your smoker doesnโt have a built-in water pan, we recommend setting a disposable aluminum foil pan filled with water under the roast. Water pans help to keep the meat moist and balance the temperature inside the smoker or grill.
Best Types of Wood for Smoking Pork
There are a lot of good choices when it comes to choosing what type of wood chips to use in your smoker. When it comes to pork, we generally use hickory and mesquite when weโre smoking larger, more rustic cuts like ribs, shoulders, and butts where we like a deeper smoky flavor.

When it comes to leaner cuts like loins, tenderloins, and chops, we often use a fruit wood such as apple, maple, or pecan, with the final choice coming down to what side dishes are being served.
For example, weโll use apple wood if weโre serving an Apple Crisp for dessert or maple if weโre serving Grilled Butternut Squash with Honey Maple Glaze as a side dish.
Choosing a smoking wood with flavors that complement the other dishes or cocktails being served helps to bring a meal together. Connecting the flavors across dishes is an easy way to elevate an entire meal and make every dish taste better.
For more ideas on what to smoke, check out The Best Meats to Smoke & How to Make Them Taste Delicious. To learn more about how to smoke food, read A Complete Guide to Smoking Food.
A Dynamite Smoked Pork Rub
To make our seasoned pork loin as tasty as possible, we created a special recipe for a smoked pork loin rub and used a technique we call the poke and soak to flavor the whole roast.
An excellent dry rub should have ingredients that highlight the porkโs natural flavors while conveying the cookโs intentions. This smoked pork rub has a touch of sweetness to compliment the pork and a bit of a bite to make it memorable.

The brown sugar in the rub complements the porkโs natural sweetness while helping to add color. The onion and garlic powders take on the role that aromatics play when a dish is being started on the stove.
What gives this dry rub so much depth of flavor is the combination of the smokiness from the smoked paprika and the well-rounded flavors that come from a good mustard powder. This rub is also delicious on pork chops and other cuts cooked on the grill or in a smoker. For a dry rub with more barbecue forward flavors, try our All-Star Pork Rub recipe.
To help flavor the whole pork roast, we use a technique we call the poke and soak, where we use the tip of a sharp knife to poke small holes into the piece of meat before pouring a small amount of whisky and apple cider vinegar over the roast.
Using a knife to poke small holes in the meat helps to open pathways into the roast for the whiskey and cider mixture that helps the dry rub penetrate the meat, adding flavor to its interior.

The apple cider vinegar and whiskey work with the smoked pork rub adding a tart note and a little bite to create a flavorful roast that stands out. Adding the vinegar and whiskey mixture before applying the rub helps to flavor the meat and gives the dry rub something to stick to.
Using this technique means thereโs no reason to cut a diagonal or crosshatch pattern into the roast before applying the dry rub. A diagonal pattern can be a great way to get flavor into a roast that will be pulled or chopped, but it can be problematic for those that will be sliced. The crosshatch pattern tends to make the slices messy.
Slicing the roast in 1/4 inch to 1/2 inch thick slices lets the flavors from the dry rub, and smoking come through while keeping each slice tender and juicy.
Smoking a pork roast this way and using a dry rub designed for smoking pork loins allows the outside to develop a nice crust. Slicing it across the grain ensures every slice includes a bite of the flavorful crust.
The reason we donโt recommend brining a roast before smoking is that they come out so tender and juicy when theyโre cooked between 225โ (107โ) to 250โ (121โ) that brining adds a lot of extra time and bother without improving texture and flavor.
Try this Apple Cider Smoked Pork Shoulder for a smoked pork recipe that delves deeper into using apple cider vinegar to transform a pork shoulder.
Frequently Asked Questions About Smoking A Pork Loin
Here are some of the most frequently asked questions about smoking a pork loin roast. If you have additional questions, leave them in the comments.

We recommend using a smoking temperature of 225โ (107โ). If youโre in a hurry, itโs ok to use 250โ (121โ) or go as high as 275โ (135โ), keeping in mind the higher the temperature, the drier the roast.
Plan on a cooking time of 30 to 40 minutes per pound at 225โ (107โ).
To keep a pork loin moist when smoking, use a smoker with a water pan to add moisture to the inside of the smoker. Smoke the pork loin at 225โ (107โ), taking it off when its internal temperature reaches 145โ (63โ), and let it rest for 10 to 15 minutes before slicing.
Thereโs no reason to brine a pork loin before smoking as long itโs being cooked at a low temperature and is taken off when the internal temperature reaches 145โ (63โ).
Cooking the loin with the fat side up helps keep the roast juicy and adds flavor. It also makes it easier since the roast doesnโt need to be flipped while cooking.
Tips for Better Smoked Pork
The roast should have a slight reddish smoke ring around the outside that becomes visible when it is sliced. Some people mistake the smoke ring for it being undercooked.
The roast is best served sliced thin and makes excellent leftovers. Leftovers should be stored in an airtight container and will keep for around a week in the refrigerator.
It can be reheated on the grill or in the oven. It should only be reheated in the microwave if youโve pretty much given up on everything in life.
The grill works well if the pork being reheated hasnโt been sliced yet. To reheat it, place the leftover meat on the grill over medium-low heat for 20 to 25 minutes, turning it halfway through.
To reheat the pork in the oven, place it in a covered baking dish for 15 to 20 minutes in a 350โ (177โ) oven. Add a couple of tablespoons of water to the dish to keep the roast moist. An oven is the best way to reheat the loin if itโs already sliced.
What to Serve with a Smoked Pork Loin Roast
The flavor profile for the roast is subtle but full-bodied with a moderate amount of smoke flavor. The roast tastes very different from a dish like our Smoked Baby Back Pork Ribs, which epitomizes great barbecue with big, bold flavors and sticky fingers.

This type of smoked meat dish works as well for a nice dinner party as it does for a backyard barbecue.
If itโs being served as the main course for a dinner party or family meal, serve it with some stone-ground mustard and pair it with Creamed Corn or a scrumptious Herb Risotto along with a round or two of Classic Old Fashioneds and Apple Bread Pudding for dessert.
If you are having a big barbecue, serve it with some Homemade Barbecue Sauce along with Smokehouse Potato Salad, Grilled Sweet Potatoes, and Garlicky Refrigerator Pickles.
Try this simple gravy recipe if you prefer your roast topped with a bit of gravy. Itโs also delicious on sandwiches, sliced thin, and served cold as finger food for parties.
A tip for livening up the flavors in the pork is to sprinkle a tiny bit of salt over the top of the slices right before serving.

Ingredients
- 4 lb pork loin roast
- 1 oz apple cider vinegar
- 1 oz whiskey
Smoked Pork Loin Rub
- 1 tbsp brown sugar
- 2 ยฝ tsp kosher salt
- 1 tsp smoked paprika
- 1 tsp black pepper
- ยฝ tsp mustard powder
- ยฝ tsp garlic powder
- ยฝ tsp onion powder
Instructions
- Make the smoked pork loin rub by mixing the brown sugar, smoked paprika, salt, and pepper with the mustard and onion powders.1 tbsp brown sugar, 2 ยฝ tsp kosher salt, 1 tsp smoked paprika, 1 tsp black pepper, ยฝ tsp mustard powder, ยฝ tsp garlic powder, ยฝ tsp onion powder
- Combine the apple cider vinegar and whiskey in a small glass.1 oz apple cider vinegar, 1 oz whiskey
- Trim off any excess fat or silver skin. Using the sharp end of a knife, poke a series of small holes in the outside of the roast.4 lb pork loin roast
- Rub the meat down with the apple cider vinegar and whiskey mixture.
- Coat the roast with the dry rub, making sure to coat it evenly.
- Smoke the pork loin for 2 ยฝ to 3 hours at 225โ (107โ).
- The pork loin roast should continue smoking until the internal temperature in the thickest part of the roast reaches 145โ (63โ).
- Rest the pork loin for 10 to 15 minutes, covered with foil, before slicing it in ยผ to ยฝ inch slices across the grain.
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Mark is an experienced food writer, recipe developer, and photographer who is also Umamiโs publisher and CEO. A passionate cook who loves to cook for friends, he can often be found in the kitchen or by the grill testing new recipes.
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