Smoked pork loin doesn’t get the attention it deserves. When it’s done right, it’s juicy, flavorful, and perfect for slicing. When it’s done wrong, it’s dry and disappointing. The difference comes down to temperature control.
Pork loin is lean. That means you can’t treat it like pork shoulder. You’re not cooking it to 203°F. You’re cooking it just until it’s done, then getting it off the heat.
Why This Works
We’re keeping the smoker in that 225–250°F range and pulling the pork loin at the right internal temperature. That’s it. No complicated steps. No overthinking it.
- Low and steady heat
- Good smoke flavor without overpowering the meat
- Cook to temp, not time
- Rest before slicing
Smoked Pork Loin Internal Temperature
This is where most people mess it up.
Pull it at 140°F.
Let it rest and it’ll carry over to about 145°F, which is perfect. Go much past 150°F and you’re heading toward dry.
Unlike pork loin, which is cooked to slicing temperature, pork butt is taken to 195–205°F so it can shred into tender pulled pork.
How Long to Smoke Pork Loin
At 225–250°F, plan on about 30 minutes per pound. But don’t cook by the clock. Cook by temperature.
A 3–4 pound pork loin usually takes around 1.5 to 2 hours, depending on thickness and how steady your smoker runs.
Best Wood for Pork Loin
Pork takes smoke well, but it doesn’t need heavy smoke.
- Apple – mild and slightly sweet
- Cherry – great color
- Pecan – balanced and smooth
- Hickory – stronger, use lightly
Do You Need to Brine or Inject?
You don’t have to. But because pork loin is lean, it can help.
If you want extra insurance against dryness, a simple brine or light injection works. If you skip it, just don’t overcook it and let it rest properly.
How to Keep Pork Loin From Drying Out
- Keep your smoker between 225–250°F
- Use a reliable meat thermometer
- Pull at 140°F
- Rest 10–15 minutes before slicing
What to Serve With Smoked Pork Loin
This slices great for dinner or sandwiches. Serve it with smoked baked beans, cornbread, coleslaw, or just your favorite BBQ sauce on the side.
Storage and Reheating
Store leftovers in an airtight container up to 4 days. For reheating, warm it gently at 275°F covered with a splash of broth so it doesn’t dry out.
Table of Contents
In this recipe, we're going to discuss:
Frequently Asked Questions
What temperature should I smoke pork loin to?
Smoke pork loin at 225–250°F and pull it off the smoker at 140°F. Let it rest and carryover cooking will bring it to a safe 145°F while keeping it juicy.
How long does it take to smoke pork loin?
Plan for about 30 minutes per pound at 225–250°F. A typical 3–4 pound pork loin takes around 1.5 to 2 hours, but always cook to internal temperature, not time.
Why is my smoked pork loin dry?
Pork loin is lean and dries out quickly if overcooked. Most dry pork loin happens when it’s cooked past 150°F. Pull it at 140°F and let it rest.
What wood is best for smoked pork loin?
Mild woods work best. Apple, cherry, and pecan are great options. Hickory works too but use it lightly so it doesn’t overpower the meat.
Do I need to brine or inject pork loin before smoking?
No, but it can help. Because pork loin is lean, a simple brine or light injection can add moisture insurance. If you skip it, just be careful not to overcook.
Can I smoke pork loin on a pellet grill?
Yes. Pellet grills are actually ideal because they maintain steady temperature, which is key for keeping pork loin juicy.
Smoked Pork Loin Recipe
Ingredients
Main
Injection (optional)
BBQ Tools
- MEATER Plus Bluetooth Thermometer - great for tracking internal temperature
- ThermoPro Instant Read Thermometer - a must-have for any BBQer
- GrillBlazer GrillGun - lights charcoal and wood in 1 minute (10% off)
Steps
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Preheat the smoker
Preheat smoker to 225°F. Most pellet grills don’t need it, but you can add a pan of water in the corner of the smoker to keep moisture inside. If using a Traeger with the Super Smoke setting, turn it on as well.
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Trim the pork loin
Trim off any excess fat or silver skin. I usually leave 1/4" of fat on top of the pork loin to protect the meat and add additional flavor, but remove it if desired.
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Season and optionally inject the pork loin
If injecting the pork loin, combine all of the injection ingredients in a tall, narrow glass. This makes it easier to pull the liquid into the injector. Inject the meat every inch in a checker board pattern across the entire pork loin. If using a custom seasoning, combine all of the ingredients in a bowl and mix well. Apply a heavy coating of the rub to all sides of the pork loin. If desired, wrap seasoned pork loin in plastic wrap and refrigerate for a few hours to overnight.
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Smoke the pork loin
Place the pork loin on the grill grates of your smoker and smoke for 2 1/2 - 3 hours. Cook until the pork loin reaches an internal temperature of 145°F. I recommend using a good leave-in meat thermometer so you don't have to constantly check the pork loin as it smokes.
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Rest the smoked pork loin
Transfer the smoked pork loin to a cutting board, tent with aluminum foil, and let it rest for 20-30 minutes before slicing. This will allow the juices to redistribute throughout the meat resulting in a super juicy smoked pork loin.
#smokedporkloin
Awesome video!
The pork came out just as described. Tender and juicy with a nice smoke ring. I’ll never cook pork loins differently again. 5 ⭐️!
Came out perfect. I put a bit of water and apple cider vinegar in the tray and laid the pork on a bed of sliced apples and peaches. Let it smoke 3 hours
Do you recommend spritzing it while smoking? I usually spritz my ribs with apple cider vinegar and orange or apple juice. Thanks
Allan – this pork recipe is fabulous! We smoked one today and took it to my parents’ house for my birthday. The pork was absolutely perfect! Juicy and tender, with a nice smoke ring and great flavor. I will definitely be making this one again!
So happy you liked it! Happy belated birthday!
I am making pork loin for a outing this afternoon. It got done much sooner than I thought. Is there any way that I can keep it warm? Can I leave it in the smoker at a 100ﾟ or something? I smoked 15 pounds thought it would take 7 hours but looks like it maybe done in 4
I’ve wrapped them in foil with slices of butter, then in a towel, and put it in a cooler (no ice lol) and it’s stayed warm for hours.
Made this Sunday with a full pork loin. Best, juiciest pork loin I have ever had. We did not do the injection but did do a pan of water. Took off at 145 (my husband was a bit leery) and let is rest. It was sooooo good. So flavorful and moist!! Will be making it this way from now on!! Thank you!!
Hey Kirsten, this just made my day! Glad you guys love it! 🙂
I followed the heating instructions on this post and my loin was done in an hour. Smoker temp set at 225 degrees. I used two separate internal probes. Anyone have any idea why it cooked so fast?
Hey Scott, did you use a pork loin or a pork tenderloin? A tenderloin is much smaller and will cook much faster. An hour seems very short for a full pork loin.
Awesome web page looking forward to seeing how this pork turns out
Thanks so much Steve!! Excited to hear how it goes!
That looks so good!! Gonna have to try that for sure.
This came out insanely good! Juicy, not overcooked and so darn easy, it will become a staple for sure. Thx
Omg yum, I haven’t had smoked pork loin in ages!
Tried it. Loved it and I can’t stop recommending it to others now. I have at least 3 friends that have said this recipe has become one of their favorites.
I just tried your rub on some chicken thighs I had to meal prep, never going back, so so good!
Trying this next week for our weekend get together with the whole family, fingers crossed I don’t mess it up haha.
I have done this stuffed with kilbassa. Make an x by stiking a long knife throuh both ends and slide it id. Deliciouse moist smoked flavor.
Wow that sounds awesome! I’ll definitely give it a try.
I’m going to try this with my own rub while my bf smokes his brisket. I’m going to butterfly it and lay bacon salt and pepper over it then roll it back up and tie it. I’ll let you know how it turns out 🙂
Sounds awesome! Can’t wait to hear how it comes out!
So much flavor in this recipe! Thanks for sharing!