The secret to smoking a delicious pork loin is using a dynamite dry rub and the right smoking temperature.

Pork loins come from the area along either side of the backbone.  A whole loin is a large, lean cut often broken down into smaller roasts, chops, or steaks and comes bone-in or boneless.

What makes pork loins ideal for smoking is that they are a fairly inexpensive cut that is readily available and absorbs the flavors from the seasonings and smoker. 

What makes the dry rub so delicious is the smokiness from the smoked paprika and the depth of flavor from the mustard, garlic, and onion powders.

To add flavor, use a technique called the poke and soak. Insert the tip of a sharp knife to create small holes in the roast before pouring a little whisky and apple cider vinegar over the roast.

To get a smoked pork loin to turn out nice and juicy, smoke the roast at 225℉ (107℃) for 2 ½ to 3 hours until the internal temperature reaches 145℉ (63℃). Plan on 30 to 40 minutes per pound of smoking time.

1. Smoke the loin fat side up. 2. Use a smoking temperature from 225℉ (107℃) to 250℉ (121℃). 3. The roast should have a small reddish smoke ring when sliced. 4. Sprinkle a tiny bit of salt over the slices right before serving.

Tips for Smoking Pork Roast

Wood for Smoking Pork

Use hickory and mesquite for smoking larger cuts like ribs, shoulders, and butts.  For leaner cuts like loins, tenderloins, and chops, use fruitwood such as apple, maple, or pecan.

For a perfectly smoked pork roast, smoke it until its internal temperature reaches 145℉ (63℃), then let it rest for 10 to 15 minutes before serving.