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Smoked Pork Loin

Tender, juicy smoked pork loin with a beautiful smoky crust that's perfect for weekend cookouts. This recipe delivers restaurant-quality results with minimal hands-on time, featuring a flavorful dry rub and low-and-slow smoking technique.
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Prep Time 20 minutes
Cook Time 3 hours 30 minutes
Total Time 3 hours 50 minutes
Servings: 9 servings
Course: Main Dish
Cuisine: American Barbecue
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

For the Pork and Rub
  • 1 whole pork loin 4 to 5 pounds
  • 3 tablespoons brown sugar
  • 2 tablespoons paprika
  • 2 tablespoons kosher salt
  • 1 tablespoon black pepper
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 teaspoon cayenne pepper
  • 1 teaspoon dry mustard powder
For Smoking
  • 2 cups wood chips or chunks apple, hickory, or oak
  • 1 cup water or apple juice for the water pan

Equipment

  • Smoker (offset firebox, drum, or electric)
  • Meat thermometer (instant read preferred)
  • Cutting board (large)
  • Sharp knife
  • Small mixing bowl
  • Aluminum foil
  • Tongs or meat fork
  • Drip pan or water pan for smoker

Method
 

  1. Remove the pork loin from the refrigerator and let it sit at room temperature for about 30 minutes.
  2. Combine brown sugar, paprika, kosher salt, black pepper, garlic powder, onion powder, cayenne, and dry mustard in a small bowl and stir well.
  3. Pat the pork loin dry with paper towels, then massage the rub all over the meat, covering every surface thoroughly.
  4. Set up your smoker for indirect heat at 225 to 250 degrees Fahrenheit, and fill the water pan with water or apple juice. Let the smoker reach temperature and stabilize for about 15 minutes.
  5. If using wood chips, soak them in water for at least 30 minutes.
  6. Add the drained wood chips to your smoker's firebox or smoking chamber. Once smoke is rolling, place the seasoned pork loin on the grate, fat-side up, positioning it away from direct heat.
  7. Insert your meat thermometer into the thickest part of the loin without touching bone, then leave the smoker alone for at least 1 to 1.5 hours.
  8. Every 45 minutes, add a handful of fresh soaked wood chips to maintain consistent smoke throughout the cook.
  9. After 3 to 4 hours, the pork loin should reach an internal temperature of 145 degrees Fahrenheit at its thickest point.
  10. Transfer the pork loin to a cutting board and tent loosely with aluminum foil, then let it rest for 10 to 15 minutes.
  11. Once rested, slice the pork loin against the grain into half-inch thick slices using a sharp knife and serve warm.

Notes

Don't skip the rest period; it's the difference between juicy, perfect pork and dry, disappointing meat. Pull the pork at 145 degrees internal temperature for best results. Wood chips should be soaked for at least 30 minutes before use. Leftovers can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.