Smoked Pork Loin
This Smoked Pork Loin is seasoned with a flavorful dry rub and smoked low-and-slow to BBQ perfection. It's juicy and tender with a nice smokey crust!
Servings: 6 servings
Calories: 316kcal
Ingredients
- 3-6 pound pork loin boneless or bone-in, with some fat on top (see note)
- 2 tablespoons mustard or olive oil
Spice Rub (see note)
- 1 teaspoon kosher salt
- 1 teaspoon black pepper freshly ground
- 1 ½ teaspoons paprika or smoked paprika
- 1 teaspoon garlic powder or granulated garlic
- 1 teaspoon onion powder or granulated onion
- 1 tablespoon brown sugar
- ½ teaspoon cayenne optional for a kick
Instructions
- Pre-heat the smoker to 225°F, adding water-soaked wood such as apple, cherrywood, hickory or mesquite (note: you may need to add more during smoking).
- While you’re waiting for the temperature to come up, prepare the rub and pork loin roast. In a medium bowl, mix the paprika, garlic powder, onion powder, salt, pepper, brown sugar and optional cayenne.
- Pat dry with paper towels if needed to remove excess moisture. Trim off excess so there’s no more than ¼-inch layer. Score the fat layer down to the flesh using a sharp knife in a criss-cross pattern.
- Rub the meat all over with the mustard or olive oil. Then rub the spices on all sides. Insert a wireless thermometer probe into the middle (if using).
- Once the smoker temperature is stable, place the pork loin on the grates with the fat side facing up. Close the lid and adjust the vents if needed.
- Smoke until the internal temperature reaches 145-150°F, about 2 ½ to 3 hours for a 3-pound pork loin.
- Remove from the smoker and tent with foil. Let rest for 5 minutes so the juices redistribute throughout the meat. Then slice and serve.
Notes
- Pork Loin: You can use any pork loin from 2 to 6 pounds, boneless or bone-in. A thin layer of fat on top will baste the meat and keep it juicy. For a larger roast, double the rub quantities to ensure adequate seasoning.
- Grill Option: If you want to use a BBQ instead of a smoker, soak 2 cups of wood chips in water and wrap in heavy aluminum foil to make a packet. Poke several small holes (to allow smoke to escape) and place beneath the grill grates. Preheat the grill to 225°F with one side off/no charcoal. Place the pork loin on the cool side to cook over indirect heat. Replace the wood packet every 60-90 minutes as needed to maintain the smoke.
- Brine (optional): To make the meat even more tender, you can always brine the meat overnight following this recipe.
- Storage: Cooked pork loin can sit at room temperature for no more than two hours, but can be stored in the refrigerator for 3-4 days in an airtight container. It also freezes well in a resealable plastic bag.
- Leftovers: You can use leftover pork loin to make sandwiches, lo mein and more.
Nutrition
Serving: 6oz | Calories: 316kcal | Carbohydrates: 3g | Protein: 51g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 143mg | Sodium: 557mg | Potassium: 872mg | Fiber: 1g | Sugar: 2g | Vitamin A: 316IU | Calcium: 14mg | Iron: 1mg | Net Carbs: 2g