Smoked Pork Loin Recipe (How to Smoke Pork Loin)

Prep Time: 30

Cook Time: 2

Total Time: 3

Servings: servings

Course: Dinner/Entree

Cuisine: American

Method: Smoker

Follow our simple instructions on How to Smoke Pork Loin for a JUICY pork loin that includes a flavor-packed dry rub!

Make Dry Rub: In a small bowl, add 2 tablespoons paprika, 2 tablespoons lemon pepper, 1 tablespoon kosher salt, 1 tablespoon garlic powder, 1 tablespoon onion powder, and 1 teaspoon ground black pepper. Mix to combine.
Prep + Season Pork: Pat a 1 ½ - 2 pounds pork loin dry with a clean paper towel. Rub the spice mixture all over the outside of the pork loin. Let pork loin sit for at least 30 minutes or as long as overnight (wrap in plastic wrap and place in refrigerator).
Prep: Preheat smoker to 225℉.
Smoke Pork Loin: Place pork loin on the smoker (directly on the grill grates) and close the smoker. Smoke for 1 ½ - 3 hours (depending upon thickness) or until it reaches an internal temperature of 145℉. Rotate the pork loin 3-4 times throughout the smoking process (use a meat thermometer or probe to carefully track the internal temp).
Rest + Serve: Remove from smoker and let the meat rest 5-10 minutes. Slice against the grain, serve and enjoy! We love serving it with the best smoked asparagus and our smoked potatoes recipe!

Marinade: we have a delicious pork loin marinade, if you prefer that over a dry rub! Simply marinate for at least 30 minutes before smoking per recipe directions.
Smoking Time: there are so many variables that go into how long it will take to smoke any type of meat, not just pork loin. Cook time can be dependent upon humidity, wind, temperature and whether you have any hot spots in your smoker. The best way to know when the meat is done is to use an internal meat thermometer or probe.
Searing Option: if you want a more charred outside on the pork loin, feel free to take it off around 140 degrees F. and then sear all sides on a gas grill.
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!
Wood Chips/Pellets: I would use a hickory, mesquite or apple wood chips.

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