Smoked Pork Loin Recipe: How to Smoke Pork Loin

Pork loin is a center cut of meat that comes from the upper side of the ribcage. You can cut it into portions to make pork chops or cook it whole as a smoked pork loin roast; it often gets confused with pork tenderloin, which is smaller and a different cut altogether. (Learn more about the differences between pork loin vs. tenderloin, plus how to make smoked pork tenderloin.)

Pork loin is a larger, lean cut with a thin fat cap, which makes it ideal for smoking. As the fat melts, it bastes the meat, keeping it juicy and forming a flavorful crust with a gentle smoke flavor.

Typical recipes use a BBQ dry rub made with brown sugar, salt, and spices. A thin coating of mustard helps adhere the rub to the meat. As it cooks, the rub forms a crust around the meat, called bark.

Here are the basic steps for making smoked pork loin at home.

1. 1. Prepare the smoker. Preheat the smoker to 225 degrees Fahrenheit according to the manufacturer’s instructions.
2. 2. Score the meat. Scoring involves making shallow cuts across the fat side of a protein before cooking. It ensures that the seasoning can penetrate the fat cap on the loin, plus it makes for an elegant presentation.
3. 3. Season the pork. Season the meat with a classic dry rub, or use your favorite seasonings, marinade, or BBQ sauce.
4. 4. Smoke the pork. Place the pork loin into the preheated smoker, and cook until the internal temperature reaches 135 degrees Fahrenheit.
5. 5. Rest the meat. When you remove the pork from the smoker, it continues to cook (this process is called carryover cooking). Let the juices inside the meat settle before you slice the pork loin by tenting it with foil and resting it for fifteen minutes.
6. 6. Carve the pork loin. Portion the loin by cutting it into round slices, slicing at an angle against the grain for the most tender result. Serve pork loin alongside your favorite side dishes.

Any wood chips or pellets work for pork loin, including applewood, hickory, or cherry. (Here’s how to choose the best wood for smoking.) Follow these tips to make a juicy smoked pork loin at home:

1. 1. Score the loin. Scoring involves slicing shallow, even cuts across the fat side of the meat. It helps the seasoning cover more surface area, allows the excess fat to baste the meat, and creates an elegant presentation. Using a sharp knife, cut through a quarter-inch of the fat cap in a diagonal criss-cross pattern.
2. 2. Use a meat thermometer. An instant-read thermometer inserted into the thickest part of the loin is the most accurate way to track the cooking temperature of your meat. A pork loin can take anywhere from two to three hours to cook, depending on the thickness of the meat. Start tracking the temperature in fifteen-minute increments after two hours of smoking, taking care not to overcook the meat. Learn how to use a meat thermometer properly.
3. 3. Rest before slicing. As meat cooks, some moisture becomes steam, while the rest gets trapped within the protein strands. If you cut the meat when it’s still piping hot, that moisture will immediately escape and cause your meat to become dry or tough. To keep the pork loin juicy, tent it with foil and allow it to rest for at least fifteen minutes to let those precious juices settle within the pork loin.