smoked pork loin

This Smoked Pork Loin is the perfect roast to make for the entire family or when a group of friends come over for a backyard BBQ. It&#x27;s juicy, easy to make, and only requires a few ingredients. So fire up that smoker, grab some of my Sweet Rub, and let&#x27;s get cooking!

Smoked Pork Loin

pork loin roast

olive oil

2-3 Tablespoons Hey Grill Hey Signature Sweet Rub

Preheat your smoker to 225 degrees F.

Pat the pork loin roast dry with a paper towel. Trim any excess fat on the top that is over 1/4 inch thick. Use a really sharp knife to score through the fat cap - cut down about 1/4 of an inch in a diagonal pattern.

Drizzle the pork loin on all sides with olive oil, and rub with your hands to ensure it&#x27;s evenly coated. Sprinkle on all sides with Hey Grill Hey Sweet Rub. You can be a bit aggressive with the sweet rub, so ensure it is nice and coated.

Place the pork loin directly on the grill grates of your smoker. Close the lid and smoke for 2 to 2 1/2 hours. It can take up to 3 hours to fully cook this pork depending on the thickness of the meat. Cook the pork until the internal temperature reaches 145 degrees F.

Remove the roast from the smoker. Tent with foil. Allow to rest for 10-15 minutes, then slice against the grain and serve.

A pork loin is trimmed, seasoned and then smoked on a classic Weber charcoal grill.

Smoked Pork Loin on a Weber Kettle

tbsp smoked paprika (Dry Rub)

tbsp turbinado sugar (Dry Rub)

tbsp kosher salt (Dry Rub)

tsp black pepper (Dry Rub)

granulated onion (Dry Rub)

tsp chili powder (Dry Rub)

tbsp yellow mustard

pork loin (4-6 pounds)

Combine all of the dry rub ingredients and mix well.

Apply a thin coat of yellow mustard to the pork loin.

Season the loin with the dry rub and allow to rest for 30 minutes.

Set up your Weber kettle for low, indirect heat. (~250F)

Smoke the loin for two hours, rotating after one hour, until an internal temperature of 145F is reached.

This pork loin (or tenderloin) is rubbed with a traditional sweet homemade BBQ rub and then slow smoked on a Pit Boss pellet grill to perfection.  The ultimate (and easiest) way to smoke a pork roast on a Pit Boss!

Pit Boss Smoked Pork Loin

Tbsp Olive Oil

½ Cup Brown Sugar

Tbsp Smoked Paprika

Tbsp Chili Powder

tsp Onion Powder

tsp Garlic Powder

tsp Cumin

Pepper

tsp Sea Salt (adjust

Use a good boning or filet knife first remove any excessive fat from the top and sides of the pork loin

If there is a fat cap, trim it to about 1/4 inch thickness and then score it with crosshatch marks.

Trim and Score the Pork Loin

Place the pork loin on a cutting board or wire rack on top of a baking sheet.  Rub with olive oil on all sides.

Mix the BBQ Pork Rub ingredients together well in a small mixing bowl

Apply the rub generously to all sides of the pork loin.  You can let it rest and absorb the rub wrapped in plastic wrap in the refrigerator for anywhere from 30 minutes to overnight while you prepare the Pit Boss.

Season the Pork Loin

Remove the fire pot from the bottom of the Pit Boss and clean out any ashes left over from the last cook. Replace it and make sure it is secured in place with the clips on either side. Also, wrap the drip tray in aluminum foil to limit cleanup needed later.

Add your chosen pellets to the hopper, start the Pit Boss pellet grill and put it on the "Smoke" setting.

If there are no pellets in the auger, hold the "Prime" button until you hear pellets begin falling in the fire pot. This will speed up the auger to prime it full of pellets before you start preheating.

Once the Pit boss begins to produce thick white smoke, let it run for about 5-7 minutes until the smoke turns more of a clearish blue color. This means the fire rod has fully heated up to burn the pellets more cleanly.

Next, set the temperature to preheat the Pit Boss pellet grill to 350°F. We will drop this temperature before we start cooking.

Fill an aluminum pan with water pan if you want to add extra moisture, and place it on the far left side of the Pit Boss pellet grill. Place a disposable bucket liner in the grease bucket as well if you want to limit cleanup later.

Once the Pit Boss has come up to 350°F, drop the temperature on the control panel to 250° and clean the grill grates with a good grill brush and close the lid.

Start the Pit Boss Pellet Grill

Once the temperature of the Pit Boss drops to 250°F, place the seasoned pork loin in the cooking chamber with the thickest part facing towards the hotter right side. Place a temperature probe into the center.

Close the lid and cook at this temperature until the internal temperature of the pork reaches 145°F, about 1 hour per pound.

Smoke the Pork Loin on the Pit Boss

Remove the smoked pork loin and let it rest on a cutting board, uncovered for 20-30 minutes.

Slice the pork in thick 1 inch slices for each guest starting at the thinnest end and working your way to the center. Only slice what you plan to serve immediately so that the pieces do not dry out.

Serve immediately with warmed BBQ sauce optionally.

Remove, Rest, and Slice the Smoked Beef Tenderloin

https://www.youtube.com/watch?v=akt7ANvjRkQ

In today's video we show you how to smoke the most tender, juicy pork loin that you have ever seen. Smoking pork loin on the Pit Boss (3 Series) Vertical pellet smoker makes this one of the easiest and most flavorful pork loin we've ever cooked. There is just something special about the smoke flavor that the pellets put into the pork.

You could just as easily use one of the Pit Boss pellet grills to achieve the same results.

I have always liked vertical smokers because they are easy to maneuver and store when you aren't using them, and they are super efficient with the pellets which is going to save you money in the long run.

#PitBossNation

Smoking Pork Loin on a Pit Boss Vertical Pellet Smoker.

A top rated recipe on how to smoke the juiciest, most flavorful pork loin imaginable. Try this smoked pork loin at your next get together.

Pork Loin roast

Apple juice

Apple cider vinegar

Worcestershire sauce

MEATER Plus Bluetooth Thermometer, optional

ThermoPro Instant Read Thermometer, optional

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.

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.

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.

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.

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.

The easiest smoked pork loin ever! Simply apply rub and smoke it on your electric smoker. Perfect for entertaining!

Dry Rub for Pork Loin

10-11 lb Pork Loin

Preheat pellet grill to 220 degrees. We used competition blend pellets in the pellet grill.&nbsp;

Trim excess fat from pork loin if desired. We do this if there is a large fat cap on the top of the pork loin. You&#039;ll want to leave part of it on so the pork doesn&#039;t dry out.

Rub the entire pork loin with dry rub. After applying rub let sit at room temperature for half hour.

Place pork loin on preheated pellet grill with fat side up. If you have a temperature probe insert into thickest part of pork loin. Close pellet grill lid and cook at 220 degrees for 2 1/2  - 3 hours or until the internal temp of pork loin is 145 degrees. 

Remove from pellet grill and let rest for 10 minutes.&nbsp;

Cut into slices and serve immediately.

This Smoked Pork Loin Roast is an easy-to-make main dish that is perfect for your next BBQ or holiday meal. This smoked pork roast is SO tender, juicy, flavorful, and perfectly seasoned with just the right amount of pork spice rub. With only 15 minutes of prep time and no marinating required, this means less time in the kitchen and more time to spend with your friends and family! Cooking a pork loin on the smoker is our favorite way to cook a pork roast, and it tastes AMAZING! It also makes the BEST leftovers, so be sure to cook lots!

Best Smoked Pork Loin Roast Recipe

tsp homemade spice rub below (or your favorite spice rub)

tsp paprika (smoked paprika is best if you have it)

tsp black pepper

garlic powder

onion powder

tsp raw sugar (or brown sugar)

tsp sea salt

tsp chili powder

mustard powder

Preheat

Preheat your smoker to 225 degrees F.  Add or top up your wood pellets.

Trim

Very carefully, with a sharp knife, cut off the layer of fat on the roast.  Next, score the pork in a diagonal pattern about 1/4-inch deep all across the top where you just cut the fat off.  This helps get the seasoning down into the meat as this is very thick meat

In a small bowl, mix together the ingredients for the pork spice rub (paprika, garlic powder, onion powder, black pepper, raw sugar, sea salt, chili powder, and mustard powder).

Apply olive oil to the pork loin roast and rub it evenly over it.  Sprinkle the spice rub over the roast and ensure it covers all parts of the loin, top, bottom, and sides. Use your fingers to push the rub into the meat.

Smoke

Place the pork loin roast directly on the preheated grill and put your thermometer probe in.  Close the lid and smoke until the internal temperature of the roast is 145 degrees F. This will take approximately 2.5 hours.

Rest

Remove the pork loin roast from the grill and place it on a plate.  Cover it with foil and let it rest for 10-15 minutes.  Slice the roast against the grain and serve to your dinner guests. Enjoy with your favorite side dishes.

If you’re looking for a pork recipe that hits sweet, spicy, smoky, and budget-friendly all at once, this Smoked Jalapeño Honey Glazed Pork Loin is the move. Pork loin is one of the most underrated and affordable cuts you can throw on a smoker, and when you treat it right, it tastes like you paid steakhouse prices. I brine mine, hit it with a bold Southern rub, and finish it with a sticky jalapeño-honey glaze that caramelizes into pure magic.This cook is perfect on a Weber Smokey Mountain, but it works just as well on any smoker, grill, or even the oven. The honey and lime bring brightness, the jalapeños add just enough heat, and the smoke ties everything together into a glossy, crowd-pleasing roast you can slice thick or thin. If you want a BBQ recipe that’s simple, reliable, and flat-out delicious, this pork loin delivers every single time.

Smoked Jalapeno Honey Glazed Pork Loin

pork loin (about 4-5 lbs)

Water

Salt

tbsp smoked paprika

tbsp kosher salt

tsp coriander

cumin

honey

limes

jalapeños, halved (seeds in, don’t be soft)

tbsp apple cider vinegar

salt

tbsp butter (but really... do it)

In a large container, combine water and salt and stir until dissolved and place pork loin inside. Let brine for a few hours until overnight

In a small bowl, combine smoked paprika, kosher salt, cracked black pepper, garlic powder, ground coriander, and cumin. Set aside.

Remove the pork loin from the brine and pat it completely dry with paper towels. Coat all sides evenly with the rub, pressing it in so it adheres well.

Preheat your Weber Smokey Mountain (or any smoker) to 225°F. Add your preferred wood (post oak or cherry both work well).

Place the pork loin on the smoker and cook until the internal temperature reaches 110–120°F.

Once the pork hits 110–120°F, raise the smoker temperature to 350–400°F to prepare for glazing.

In a saucepan, combine honey, lime juice, lime zest, halved jalapeños, apple cider vinegar, and a pinch of salt. Bring to a simmer and cook until the mixture thickens slightly. Stir in butter at the end for extra sheen.

Brush the pork loin with the jalapeño honey glaze once the smoker is hot. Continue cooking, glazing periodically, until the pork reaches an internal temperature of 140°F.

Remove the pork loin from the smoker and let it rest for 10–15 minutes before slicing.

https://youtu.be/FsbwQI-EI-k?si=_IXk6jxM2APJG44k

Top 7 smoked pork loin recipes from across the web

The most viewed smoked pork loin recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Smoked Pork Loin

Smoked Pork Loin on a Weber Kettle

Pit Boss Smoked Pork Loin

Smoked Pork Loin

Smoked Pork Loin

Best Smoked Pork Loin Roast Recipe

Smoked Jalapeno Honey Glazed Pork L...

Top 7 smoked pork loin recipes from across the web

The most viewed smoked pork loin recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Smoked Pork Loin

Smoked Pork Loin on a Weber Kettle

Pit Boss Smoked Pork Loin

Smoked Pork Loin

Smoked Pork Loin

Best Smoked Pork Loin Roast Recipe

Smoked Jalapeno Honey Glazed Pork L...

The most viewed smoked pork loin recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine