Description
Smoked Pork Loin (How to Smoke Pork Loin) – a JUICY smoked pork loin that includes a dry rub and marinade option!
Ingredients
Scale
Pork Loin:
- 1.5 – 2 lb pork loin filet
Dry Rub:
- 1 tablespoon kosher salt
- 2 tablespoons paprika
- 2 tablespoons lemon pepper
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon ground black pepper
Instructions
Dry Rub:
- Pat pork loin dry with a clean paper towel.
- Combine dry rub ingredients and rub all over the pork loin ensuring you get into every nook and cranny. If you have extra dry rub simply reserve for a later use.
- Let pork loin sit for at least 30 minutes or as long as overnight (wrap in plastic wrap and place in refrigerator).
Smoked Pork Loin:
- Preheat smoker to 225 degrees F.
- Place pork loin on the smoker (directly on the grill grates) and close the smoker.
- Smoke for 1.5 – 3 hours (depending upon thickness) or until it reaches an internal temperature of 145 degrees F. Rotate the pork loin 3-4 times throughout the smoking process (use a digital meat thermometer or probe to carefully track the internal temp).
- Remove from smoker and let rest 5-10 minutes.
- Slice against the grain, serve and enjoy!
- We love serving it with this Smoked Asparagus and Smoked Potatoes!
Notes
- Marinade: if you want to use a fun marinade, I would recommend this one! Simply marinate for at least a half hour before smoking per recipe directions.
- Smoking Time: there are so many variables that go into how long it will ultimately take to smoke any type of meat, not just pork loin. Cooking time can be dependent upon humidity, wind, temperature and whether you have any hot spots in your smoker. The best way to know when your meat is done is to use an internal meat thermometer or probe.
- Searing Option: if you want a more charred outside on your pork loin feel free to take it off around 140 degrees F. and then sear on all sides quickly on a gas grill. Then let rest.
- Temp Stalling: sometimes when you are smoking meat your internal temperature is gradually increasing nicely… then it stalls out for what seems like forever towards the end – if you are in a crunch-time mode and need to get dinner on the table then feel free to turn up the heat, especially if you need to get past that stall point, just be sure to not over-cook your meat and go past 145 degrees F. (internal temp).
- Don’t Overcook: pork loin is a very lean meat so you definitely do not want to overcook it. I actually like taking it off the smoker just a few degrees under 145 degrees F. and then let it come up the last few degrees while it rests. No one likes overcooked, dry pork!
- Resting: don’t skip this step – so important!
- Wood Chips/Pellets: I would use a hickory here or mesquite or apple wood.