Ok, let’s talk about the smoked pork loin because, really, you are missing one of the best opportunities if you have never smoked one. These are tender, juicy, smoky-flavored, and really easy to do. No matter if you are a BBQ pro or just beginning, I have everything you need to know right here.
I’ll break down the best wood choices, the perfect rub, how to avoid the dreaded dry pork, and even some killer side dishes. Oh, and stick around for some FAQs at the end—because we all have that one friend who asks, “But won’t it be dry?” Spoiler: Not if you do it right.
Why Smoked Pork Loin is a Game-Changer
Like BBQ’s unsung heroes, briskets and ribs are spoken of, but magic happens in the backfield with a nice smoked pork loin. The cut’s relatively leaner than pork shoulder, has a quicker cooking time, and takes on smoke like nobody’s business. The price tag is good—always great.
What makes pork loin and pork tenderloin so different?
Let’s clear this up real quick: pork loin and pork tenderloin are different things. I’ve seen people mix them up, and trust me, it leads to disaster.
- Pork Loin → Larger, wider, and needs a low-and-slow cook. Perfect for smoking.
- Pork Tenderloin → Smaller, thinner, and cooks fast. Great for grilling, but not ideal for smoking.
Got it? Cool. Now let’s get into the fun stuff.
The Perfect Pork Loin Rub
A good rub makes all the difference. Here’s my go-to:
- 2 tbsp kosher salt
- 1 tbsp black pepper
- 1 tbsp smoked paprika
- 1 tbsp brown sugar
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp cayenne (optional for heat)
Rub it generously all over your pork loin. Let it sit for at least 30 minutes, or even better, overnight in the fridge.
How to Smoke Pork Loin Like a Pro
Now for the fun part—smoking! Follow these steps, and you’ll be golden.
1. Prep the Smoker
- Set your smoker to 225°F. Low and slow is key.
- Add your chosen wood chips or chunks.
2. Get That Pork Ready
- Take the pork loin out of the fridge and let it come to room temp (about 30 minutes).
- Brush it with a little olive oil to help the rub stick.
3. Into the Smoker It Goes
- Place the pork fat side up—that way, it bastes itself while cooking.
- Insert a meat probe (seriously, this makes life easier).
4. The Wait Game (But It’s Worth It)
- Smoke for 2.5 to 3 hours, or until the internal temp hits 140°F.
- Spritz with apple juice or cider vinegar every hour for moisture.
5. The Grand Finale: Resting
- Pull it off the smoker at 145°F (carryover heat will bring it to perfection).
- Let it rest for 10-15 minutes before slicing.
DO NOT skip the resting step—unless you like dry pork.
The Best Sauces for Smoked Pork Loin
I’m a firm believer that a great smoked pork loin doesn’t need sauce, but hey, options are nice:
Carolina Mustard Sauce – Tangy, a little spicy, and amazing on pork.
Classic BBQ Sauce – Sweet, smoky, and always a crowd-pleaser.
Apple Bourbon Glaze – Because bourbon + pork = magic.
What to Serve with Smoked Pork Loin
Now, let’s talk sides. You can’t just eat pork by itself (well, you can, but let’s be civilized).
Smoked Mac & Cheese – Creamy, smoky, and insanely good.
Grilled Corn on the Cob – A little char + butter = perfection.
Tangy Coleslaw – Crunchy and refreshing, balances the richness.
Garlic Butter Rolls – Because carbs make everything better.
Best Drinks to Pair with Smoked Pork Loin
A great meal isn’t just about the food—it’s about the whole experience. And what’s a juicy smoked pork loin without the perfect drink to go with it? Whether you’re serving this up at a backyard BBQ or a casual family dinner, here are some awesome drink pairings:
Amber Ale or Pilsner – The malty sweetness of an amber ale complements the smokiness of the pork, while a crisp pilsner keeps things light and refreshing.
Pinot Noir or Zinfandel – If you’re going the wine route, these reds are great because they have just enough fruitiness without overpowering the pork.
Apple Cider (Hard or Regular) – Pork and apples are a classic combo, and a chilled cider brings out the sweet, smoky notes.
Bourbon or Whiskey – If you’re feeling fancy, a smooth bourbon with caramel and vanilla undertones will pair perfectly with the richness of the pork.
Smoky Mezcal Margarita – The smoky notes of mezcal blend perfectly with the deep flavors of smoked pork loin—plus, who doesn’t love a good margarita?
Best Wood for Smoking Pork Loin
Wood choice matters. You don’t want to overpower that mild pork flavor. Stick with these:
- Applewood – Sweet and mild, perfect for a balanced smoky taste.
- Cherry – Gives a slightly fruity touch and a deep mahogany color.
- Hickory – Stronger, smokier flavor (great if you love bold BBQ).
- Maple – Subtle sweetness that pairs beautifully with pork.
If you want to mix things up, try half apple, half hickory for the best of both worlds.
Can You Smoke a Frozen Pork Loin?
Technically, yes, but should you? Nope. Smoking frozen meat leads to uneven cooking, meaning the outside might look perfect while the inside is still ice-cold. If you’re short on time, here’s what to do instead:
- Thaw in the fridge: This takes the longest (about 24 hours for a large pork loin), but it’s the safest method.
- Cold water thaw: Submerge the wrapped pork loin in cold water, changing the water every 30 minutes. It should be ready in a few hours.
- Skip the microwave: Just don’t. It’ll start cooking the edges before the center even thaws, and that’s a one-way ticket to dry pork.
How to Use Leftover Smoked Pork Loin
Let’s be real—leftovers are sometimes the best part of a meal. And if you have extra smoked pork loin, don’t just reheat it and call it a day. Try these creative ideas:
Smoked Pork Sandwiches – Slice it thin, pile it on a toasted bun, and top with slaw and BBQ sauce.
Pork Tacos – Shred it up, throw it in a tortilla, and add some fresh salsa and lime.
Pork & Eggs Breakfast Skillet – Cube it up and toss it in a skillet with potatoes and eggs for a next-level breakfast.
Smoked Pork Salad – Chop it into bite-sized pieces and toss it with greens, nuts, and a tangy vinaigrette.
Pork Fried Rice – Stir-fry it with rice, veggies, and a splash of soy sauce for a quick, flavorful meal.
Pro tip: Store leftovers in an airtight container within the fridge for up to 4 days, or freeze them for longer storage.
What to Do If Your Pork Loin Is Overcooked
Okay, so maybe you got distracted and let your pork loin cook a little too long. It happens! If you’re dealing with dry pork, don’t panic—there are ways to save it:
- Slice it thin – Thinner slices will make it seem more tender and easier to chew.
- Add moisture – Drizzle warm broth, melted butter, or a light BBQ sauce over the slices to bring back some juiciness.
- Turn it into pulled pork – Chop or shred the meat, mix it with sauce, and heat it gently.
- Use it in a slow cooker recipe – Throw it into a pot with some broth, onions, and spices, and let it simmer back to life.
Lesson learned? A meat thermometer is important to prevent overcooking.
Why Smoked Pork Loin is Perfect for Meal Prep
If you’re someone who likes to meal prep, smoked pork loin is a goldmine. It’s easy to cook in large batches, stores well, and works in so many different meals.
- Keeps well – It stays fresh in the fridge for days and can be frozen for months.
- Reheats easily – A quick warm-up in a skillet or oven brings it right back to life.
- Versatile – From sandwiches to salads to tacos, you’ll never get bored.
If you’re planning ahead, consider smoking two pork loins at once—one for dinner and one to slice up for easy meals throughout the week.
FAQs About Smoked Pork Loin
How Long Does It Take to Smoke Pork Loin at 225°F?
Smoking a pork loin at 225°F typically takes 2.5 to 3 hours. However, cooking time depends on the thickness of the loin and your smoker’s consistency. The most important thing? Cook by internal temperature, not time.
aim to have an internal temperature of 145°F for perfectly juicy pork.
Use a meat thermometer and check it toward the end to avoid overcooking.
If you want extra tenderness, pull it at 140°F and let carryover cooking finish the job.
How Do You Keep a Pork Loin Moist When Smoking?
Pork loin is lean, so it can dry out fast if you’re not careful. Here’s how to keep it juicy:
Don’t overcook it – 145°F is the magic number! Anything beyond that, and you’re in dry territory.
Use a water pan – Adding a pan of water in the smoker helps maintain moisture.
Spritz it while smoking – Every hour, lightly spray the pork with apple juice, cider vinegar, or broth to prevent it from drying out.
Let it rest – After smoking, let it rest for at least 10-15 minutes so the juices redistribute.
Consider brining – If you have extra time, soak it in a simple saltwater brine for a few hours before smoking. This locks in moisture.
Do You Wrap a Pork Loin When Smoking?
You can, but it depends on what you want.
No Wrap → Leaves the exterior nice and smoky with a slight crust (bark). This is the most common method.
Foil Wrap → Speeds up cooking and helps retain moisture, but it softens the bark. Wrap it at 140°F if you want a super tender texture.
Butcher Paper Wrap → A middle ground between the two—keeps moisture in while allowing some smoke to penetrate.
For most people, leaving it unwrapped gives the best balance of flavor and texture.
Is Pork Loin Good in the Smoker?
Absolutely! Pork loin loves the smoker.
It absorbs smoke beautifully without needing a long cook time.
The mild flavor pairs well with almost any rub or sauce.
It’s a leaner alternative to fattier cuts like pork shoulder.
Great for slicing and serving, making it perfect for family dinners or meal prep.
Should you desire a quick and simple smoked meat with flavor, then pork loin is the answer. Follow the correct procedure, and you will achieve a juicy, smoky, and tender cut every time.
Final Thoughts
If you’ve made it this far, congrats—you’re officially ready to smoke a killer pork loin. Just remember: low and slow wins the race, let it rest before slicing, and pair it with some epic sides.
Love smoked pork? You might also enjoy juicy pork steaks cooked to perfection or crispy, flavorful Shake and Bake pork chops for a quick and delicious meal.
Now, fire up that smoker and get to it. your taste buds will be forever grateful (and anyone lucky enough to eat with you) will thank you.
PrintSmoked Pork Loin: The Ultimate Guide for Juicy, Flavor-Packed Perfection
smoked pork loin are tender, juicy, smoky-flavored, and really easy to do. No matter if you are a BBQ pro or just beginning, I have everything you need to know right here.
- Prep Time: 15 minutes
- Cook Time: 2.5 to 3 hours
- Total Time: 24 minute
- Yield: 6–8 servings 1x
- Category: Dinner
- Method: Smoking
- Cuisine: American
Ingredients
- 2 tbsp kosher salt
- 1 tbsp black pepper
- 1 tbsp smoked paprika
- 1 tbsp brown sugar
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp cayenne (optional for heat)
Instructions
1. Prep the Smoker
- Set your smoker to 225°F. Low and slow is key.
- Add your chosen wood chips or chunks.
2. Get That Pork Ready
- Take the pork loin out of the fridge and let it come to room temp (about 30 minutes).
- Brush it with a little olive oil to help the rub stick.
3. Into the Smoker It Goes
- Place the pork fat side up—that way, it bastes itself while cooking.
- Insert a meat probe (seriously, this makes life easier).
4. The Wait Game (But It’s Worth It)
- Smoke for 2.5 to 3 hours, or until the internal temp hits 140°F.
- Spritz with apple juice or cider vinegar every hour for moisture.
5. The Grand Finale: Resting
- Pull it off the smoker at 145°F (carryover heat will bring it to perfection).
- Let it rest for 10-15 minutes before slicing.
DO NOT skip the resting step—unless you like dry pork.
Nutrition
- Serving Size: ~6 oz of smoked pork loin
- Calories: ~250
- Fat: 10g
- Carbohydrates: 2g
- Protein: 30g
Keywords: Smoked pork loin, BBQ pork loin, pork loin on smoker