Smoked Pork Loin
A juicy, tender smoked pork loin with a savory bark and a hint of sweet smoke. Rubbed with a brown sugar and paprika blend, smoked low and slow at 225°F over apple or cherry wood to a perfect 145°F internal temperature.
Equipment
- Smoker pellet grill, offset, or charcoal smoker — any type works
- Instant-read or leave-in probe thermometer essential for accurate doneness; pull at 140-143°F
- Cutting board large enough to rest and slice the roast
- Sharp carving knife
Ingredients
Pork Loin
- 3 lbs boneless pork loin roast 3-4 lbs is the ideal size; fat cap on
Dry Rub
- 2 tablespoons brown sugar
- 1 tablespoon smoked paprika
- 1 tablespoon kosher salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon black pepper freshly ground preferred
- 1/2 teaspoon cayenne pepper optional
Optional Honey Glaze
- 2 tablespoons honey
- 1 tablespoon apple cider vinegar
Instructions
- Trim the fat cap to about 1/4 inch thick. Score the fat in a crosshatch pattern with a sharp knife.
- Mix the dry rub ingredients together in a small bowl. Apply generously to all sides of the pork loin, pressing in firmly.
- Place the rubbed pork loin uncovered in the refrigerator for at least 30 minutes, or up to overnight.
- Preheat your smoker to 225°F. Allow it to stabilize for 15-20 minutes before loading the meat.
- Add 2-3 chunks of apple or cherry wood for smoke. Avoid using too much — light smoke is ideal for pork loin.
- Place the pork loin fat cap up on the smoker grates. Insert a probe thermometer into the thickest part.
- Smoke at 225°F until the internal temperature reaches 140-143°F. This takes approximately 30 minutes per pound.
- Optional glaze: In the last 20 minutes of the cook, mix honey and apple cider vinegar. Brush lightly over the roast and let it set before pulling.
- Remove the pork loin from the smoker at 140-143°F internal temperature. Carryover cooking will bring it to 145°F during the rest.
- Rest the pork loin uncovered on a cutting board for 10-15 minutes before slicing.
- Slice against the grain into 1/2-inch thick slices and serve immediately.
Notes
Brine for extra moisture: Mix 4 cups water, 1/4 cup kosher salt, and 2 tablespoons brown sugar until dissolved. Submerge the pork loin and refrigerate for 45 minutes to 4 hours before applying the rub. Pat completely dry before rubbing.
Don't overcook: Pork loin is lean — the biggest mistake is pushing past 150°F. Pull at 140-143°F and let carryover do the rest.
225°F vs 250°F: Both work. 225°F gives more smoke absorption and a slightly more tender result. 250°F shaves 20-30 minutes off the cook and produces a firmer bark.