Pork loin is an affordable, lean roast that feeds a crowd. Smoked low and pulled at the right temperature, it slices into tender, juicy rounds with a smoky edge. It is a good choice for Sunday dinner or meal prep.
The recipe
Ingredients
- 1 boneless pork loin roast, 4–5 lb
- 1 tbsp kosher salt, for dry brining
- 1 tbsp olive oil or yellow mustard, as a binder
- 1/4 cup all-purpose BBQ rub
- 1/2 cup apple juice, for spritzing (optional)
- Apple, cherry, pecan or hickory wood
Steps
- Trim the fat cap on top of the loin to about 1/4 inch, and remove any silver skin.
- Salt the roast on all sides, then refrigerate uncovered for at least 1 hour or overnight.
- Pat dry, rub on a thin coat of oil or mustard and season evenly with the rub.
- Set your smoker to 225°F with apple, cherry, pecan or hickory wood. Let the smoke run thin and clean.
- Place the loin fat side up on the grate and insert a probe into the center of the thickest part.
- Smoke until the center reaches 140°F, usually 2 1/2–3 1/2 hours. Spritz with apple juice once an hour if the surface looks dry.
- Keep cooking until the center reads at least 145°F, the USDA safe temperature for whole cuts of pork, then pull the roast.
- Rest at least 3 minutes, or up to 15 minutes under loose foil, then slice into 1/2-inch rounds.
Why this works
Pork loin is lean, so it rewards a gentle fire and a careful finish. Dry brining with salt ahead of time seasons the meat deep inside and helps it hold its juices. Smoking at 225°F cooks the roast evenly from edge to center. The USDA safe temperature for pork is 145°F with a 3-minute rest. That gives you a juicy slice with a hint of pink, which is safe.
Don't mix this up with pork tenderloin. Loin is a wide, thick roast. Tenderloin is a small, thin muscle that cooks much faster. Our smoked pork tenderloin recipe covers that cut.
The rub
Our all-purpose BBQ rub works well on loin. If you like a sweeter crust, use the sweet and smoky rib rub instead. Salt the meat first, then use a rub with less salt so it doesn't get too salty.
Best wood
Apple and cherry are mild and sweet, a good match for lean pork. Pecan is a little richer, and hickory is bolder. Because the cook is only a few hours, any form of wood works.
How to tell it's done
Temperature is the only reliable guide. A leave-in probe thermometer lets you watch the roast without opening the lid. Make sure the center reads at least 145°F. Going past 150°F starts to dry it out.
Make ahead / storage
Leftover loin keeps 3–4 days in the fridge and slices well cold for sandwiches. Reheat slices in a covered pan with a little broth over low heat so they stay moist.
Variations
- Stuffed. Butterfly the loin, fill with spinach, garlic and cheese, roll and tie, then smoke the same way.
- Herb crust. Use garlic, rosemary, thyme and black pepper in place of the BBQ rub.
- Glazed. Brush with apple jelly or BBQ sauce in the last 20 minutes.
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