Juicy, tender and bursting with sweet-smoky flavor in under 3 hours with just 4 ingredients - cooking pork loin in the smoker is all about succulent, inexpensive perfection that's easy to achieve.
2 to 4lbboneless pork loin roast(center cut is preferred)
1tablespoonneutral oil(such as canola or avocado oil)
Kosher salt per pound of pork(see note)
¼cupsweet dry rub
Instructions
Prep the Pork Loin (up to 2 days in advance)
Trim any excess fat and remove the silver skin membrane from the loin. If there is a fat cap, you can leave it on and score it in a ¼" crosshatch pattern using a sharp knife.
Rub the loin all over with the oil, then generously season with the salt and the dry rub blend. Refrigerate uncovered for 1-2 days to dry brine (if possible).
Smoke the Pork Loin
30 minutes before cooking, remove the pork from the fridge and insert a remote probe thermometer into the thickest part of the loin.
Set up your smoker for indirect 225°F cooking with apple wood chunks/chips added for smoke flavor (see note for other wood options).
Place the pork loin in the smoker furthest from the heat. Cook until the internal temperature reads 135°F on the probe, about 1 ½ to 3 hours depending on loin size.
Transfer the smoked loin to a cutting board and let rest for 15-20 minutes covered with foil before slicing against the grain. The residual heat will bring it to the perfect 140-145°F medium doneness.
Remove from the smoker and rest on a cutting board for 15 to 20 minutes before slicing against the grain. Enjoy!
Notes
For optimal flavor and texture, it's best to season the pork loin with the salt and dry rub 1-2 days in advance (referred to as dry brining) before smoking.
If your pork loin is labeled "enhanced" or "self-basting", reduce the added salt amount as salt has already been introduced.
Use 1 teaspoon Diamond Kosher salt (or ¾ teaspoon Morton's) per pound if your dry rub does not already contain salt.
Ideal woods for smoking pork are apple, cherry, maple, pecan or hickory. Apple is my favorite.
The target internal temp of 135°F accounts for carryover cooking, resulting in perfect medium doneness at 140-145°F when rested. For medium-well, pull at 140°F for a finished temp of 150-155°F.