Smoked Pork Loin – Moist, fork-tender pork loin smoked to mind-blowing perfection. Smoking meat, the ultimate slow-cooking method, retains all that juiciness and natural pork flavor. While this recipe is a fantastic crowd-pleaser any time of year, it’s just as good for the holidays!.
I am in love with my smoker. (No, I don’t smoke cigarettes, but meat is another thing. ) That juicy smokey flavor is hard to beat when cooking up a pork loin. Because it’s a leaner cut of meat, smoking lets it keep all its juiciness for a tenderer roast.
The loin is an economical cut that does best slow-cooked. Even better, it’s usually large enough to feed the entire family. Then I got the smoker; what a deal-breaker!.
Smoking a juicy, tender pork loin is one of the most rewarding challenges for any pitmaster. While incredibly flavorful, pork loin’s leanness makes it prone to drying out if not smoked properly. Mastering the ideal time per pound ensures moist, tender results every time.
In this complete guide, we’ll cover everything you need to know about smoking times for pork loin based on its weight You’ll learn the keys to perfect results, from brining to temperature control Let’s dive in!
The General Rule for Smoking Pork Loin Per Pound
The most commonly recommended benchmark for smoking pork loin is 30 minutes per pound at 225-250°F. So for a 3 lb pork loin plan on around 1.5 hours of smoking time.
This 30 minutes per pound rule applies to loins ranging from 2-5 lbs. For smaller or larger roasts, you may need to adjust cook times slightly.
Keep in mind this 30 minutes per pound is just a general guideline. The exact time will vary based on the thickness of your particular roast, your smoker temperature, and whether you brined the loin. We’ll cover how each of these factors impacts cook time.
Why Smoking Time Per Pound Matters
You may be wondering why smoking time should be calculated based on the pork loin’s weight. Here’s why it makes a difference:
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Helps ensure even cooking and prevents over or underdone meat. Thicker sections of an uneven roast will require more time.
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Allows for accurate timing of the stall. Heavier roasts stall for longer periods.
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Compensates for variations in shape and thickness. A 3 lb loin may be short and stout or long and slender.
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Prevents drying out the lean meat by avoiding oversmoking.
So while a basic 30 minutes per pound is a helpful starting point, you’ll get the very best results by monitoring for doneness instead of just going by time alone.
How to Tell When Pork Loin is Done Smoking
Rather than obsessing over a time chart, the best way to know when your pork loin is done is to use a digital meat thermometer.
For slicing, pull the pork loin off the smoker when it reaches:
- 140-145°F – This is the ideal temp for juicy, tender sliced pork loin.
For pulling into shreds:
- 200-205°F – Letting the loin reach this higher temp allows the collagen to fully break down for easy shredding.
Regardless of which style you’re cooking for, always rely on taking the internal temp in multiple spots to determine doneness over total smoking time.
Factors That Affect Smoking Time Per Pound
Now that you know the general 30 minutes per pound rule, let’s look at some of the variables that can alter the total time required:
1. Bone-In vs Boneless
- Bone-in loins take slightly longer since the bone partly insulates the meat. Add 5 minutes per pound for bone-in.
2. Brining
- Brined loins tend to cook faster as the salt helps accelerate heat transfer. Reduce time to 25 mins per lb if brined.
3. Smoker Temperature
- Keep temps between 225-250°F for best results. Higher heat = less time but it can dry out the pork.
4. Meat Thickness
- Thicker loin sections will need more time for heat to fully penetrate to the center.
5. Altitude
- At higher altitudes, reduce heat by 25°F and add 5-10 mins per pound to compensate for thinner air.
6. Stall Time
- The stall around 160°F will add to the total smoking time, up to 1-2 hours for a full packer brisket.
So while the 30 minutes per pound rule is handy guidance, factoring in these variables will help you refine the total smoking time needed for perfect results.
Pork Loin Smoking Procedure
Now that you understand how to adapt smoking times, let’s quickly run through the full process:
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Trim – Remove excess fat and sinew. Leave a 1⁄4 inch layer.
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Brine (optional) – Soak in a saltwater brine for 1-2 hours to boost moisture.
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Season – Coat all sides with a flavorful dry rub. Mustard helps it stick.
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Preheat Smoker – Get up to 225-250°F using fruit woods like apple, cherry or peach.
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Place on Smoker – Put loin directly on grates if using a pellet smoker. Use a pan in charcoal or electric smokers.
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Smoke – Follow the 30 minutes per pound rule but verify doneness by taking the internal temp.
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Rest – Let pork rest 15-20 minutes before slicing or shredding to allow juices to reabsorb.
And that’s all there is to smoking an incredibly delicious pork loin! Dialing in the perfect time per pound is the key to pork that’s juicy, tender and packed with flavor.
FAQs About Smoking Pork Loin Per Pound
Let’s wrap up with answers to some frequently asked questions:
How long does it take to smoke a 2 pound pork loin?
For a 2 pound pork loin, total smoking time will be about 1 hour at 225-250°F, or 30 minutes per pound. Allow extra time if using a recipe that calls for brining.
For a 5 pound pork loin, how many hours of smoking?
A 5 pound pork loin will need around 2.5 hours of smoking time at 225-250°F, following the 30 minutes per pound rule. Check for doneness with a meat thermometer.
If I’m smoking a whole 8 lb pork loin, how long should it take?
An 8 lb pork loin is a considerable size, so smoking time may be a little over 4 hours. To be safe, use 30 minutes per pound as a starting point but verify internal temp before removing from the heat.
Can I speed up smoking times by just cranking up the heat?
It’s not recommended to smoke pork loin above 275°F. The outside will cook too fast before the inside reaches the target temp. Slow and low is best for an even cook.
Now that you’ve got the times down for smoking pork loin per pound, the only thing left is to fire up your smoker! Let us know how your cook goes in the comments.
What Smoker to Use
From pellet smokers to charcoal grills, pork tenderloins are excellent for most smokers. I usually use my Traeger Pellet Smoker to smoke meats, but your charcoal grill will work, too. Here are my top picks on smokers:
My Choice: Pellet Smoker
Pros
- Unique Flavor—Pellet smokers take longer, but the smoke gets deeper into the meat. Yum!.
- Spiced Wood Chips: Pellets smoke meat in a closed chamber using wood chips that have been pressed and spiced. So you can choose your preferred flavor of wood chips.
- Heat that comes from the side—This type of heat is farther away from the meat, so it cooks more evenly and more slowly.
Cons
- It’s big, so if you live in an apartment, this might not be the best choice.
The distinctive smokey taste penetrates deeper because it takes longer to smoke the meat in a pellet smoker.
How to Use a Pellet Smoker
- Placement of the Meat: Just put the meat on a rack inside the smoker. It cooks evenly and doesn’t burn on one side because the heat source is in a different room.
- Add the Water Pan—A pan with half a cup of water in it will keep your pork loin from drying out while it smokes.
- Catch the Heat—Closing the lid keeps the smoke and heat inside.
This method also infuses the wood chip flavor into the meat. (Apple, peach, and cherry work well for pork but feel free to mix and match. ).
Traeger is where I get my woodchips because their chips burn well and add the right amount of smoke flavor. Kingsford also makes excellent smoking woodchips.
Verdict – This is the absolute easiest way to smoke. The smoker automatically feeds the heater with pellets and fans the chamber. So you don’t need to get dirty; just check the meat from time to time! I love my Traeger Pellet Smoker because it’s so versatile.
Charcoal Grill
Pros
- Compact Unit – It’s small and convenient. Yay!!!
- Eco-friendly: Since you don’t need electricity, you can enjoy your smoked pork loin outside as well. Try smoking meat on your next camping trip!.
- Low Cost—This choice is less expensive and a lot easier to clean!
Cons
- Direct Heat: The heat source and the meat are in the same room, so it’s not really direct heat. This means the pork will be slow-roasted instead of smoked, which can burn one side if you don’t turn it every so often.
A simple, compact charcoal grill makes a fantastic smoker. Especially if you don’t have much space in your backyard. And it’s a little messier, so I’d probably not wear white.
Of course, a charcoal grill uses charcoal, which gives you low but direct heat. But you can also use flavored wood to infuse a smoky aroma to the bone!.
Barbecuing vs. Smoking – Smoking uses slow, indirect heat so that all sides cook perfectly without turning. Barbecues use more heat over a wood or charcoal fire, and you have to turn the food around so that one side doesn’t burn.
How to Use Your Charcoal Grill as a Smoker
- Warm up the Coals—Place the hot coals on the far side of your grill. If you want more smoke, put some chunks of wood (not chips) next to the fire. The chunks will smoke better than chips will.
- Keep it moist by putting a pan of water next to the meat on the grating board. Or occasionally mist the pork with water.
- Where to Put It: Put the pork loin on the grill’s other side, away from the coals.
- To keep the heat going, close the lid and start smoking. Maintain the internal temperature at around 225-250℉/107-120℃.
Verdict – I like this method because it’s convenient. You don’t need a bulky unit in your backyard. All you have to do is add your favorite wood along with the charcoal.
Electric Smoker
Pros
- No Direct Heat—This smoker won’t have an open flame. Just woodchips and heating rods.
- Automatic Thermometer—The built-in thermometer tells you what the temperature is inside the smoker.
Cons
- It takes longer to smoke your pork loin because the highest temperature is lower.
- Electricity: This smoker may cause your electric bill to go up.
- Tastes Different—If you don’t burn woodchips, you might notice a small difference in the way the food tastes. Also, if you don’t heat the smoker first, you might taste a faint plastic taste.
Electric smokers use wood chips to produce smoke via heating rods to produce the smoke. It also uses convection to cook the pork, giving it a different flavor. The parts resemble a bullet smoker with the wood tray substituting the fire chamber.
How to Use an Electric Smoker
- Warm up the smoker. Put in the wood chips you want to use and smoke it first.
- To attach the water pan, wait until the temperature is right and then place it in the bottom of the unit. This may cool down the smoker, but it guarantees a juicy pork loin when it’s done.
- Putting it in: Put the pork loin on the rack and shut the door or lid.
Verdict: Electric grills tend to cook at a lower temperature, which takes longer. However, I like this method because it’s easy to navigate!.
- Doneness: Pork should be cooked medium for the best tenderness, not rare like beef. Too rare, and it can harbor harmful bacteria. Too well done, and it feels like leather. Yikes!.
- Wrap it in foil. It might keep the juices inside, but it also keeps the smoke out. No good!.
- Make sure the pork is still moist. A dry rub adds flavor and forms a crust that keeps more moisture in. I love my Creole seasoning for this.
Pork Loin vs. Tenderloin
Surprisingly, loin and tenderloin are not the same cut, and they don’t cook the same way. The loin comes from along the upper side of the rib cage and is much larger.
The tenderloin is that slightly less used muscle that runs along the pig’s spine. It’s milder, meaning the loin has more flavor. The loin is also cheaper. So if you’ve never smoked meat before, the loin is the perfect beginner’s choice.
- Brine: If you choose to brine your pork loin, don’t add salt afterward. Here are the things I use to make my pork chop brine.
- Pork Loin: This cut of pork is great for smoking. It’s more economical and flavorful than the more expensive tenderloin.
- Spices: A great rub for smoking pork is made with Dijon mustard, thyme, oregano, granulated garlic, granulated onion, and brown sugar.