To smoke a pork loin, follow these key steps for a juicy and flavorful result:
- Prepare the Pork Loin:
- Trim excess fat, especially anything thicker than 1/4 inch.
- Optionally, score the fat cap in a crosshatch pattern to help rendering and seasoning penetration.
- Pat dry with a paper towel.
- Rub the pork loin with olive or neutral oil (e.g., canola) to help seasoning stick.
- Season generously with kosher salt and your favorite dry rub or spice blend. You can dry brine by seasoning a day or two in advance for more flavor.
- Preheat and Prepare the Smoker:
- Preheat your smoker to 225°F to 250°F (about 107°C to 121°C).
- Use wood chunks or chips like apple or cherry wood for a sweet, mild smoke flavor.
- Smoke the Pork Loin:
- Place the pork loin directly on the smoker grates with the thicker end facing the heat source.
- Smoke low and slow at 225°F to 250°F.
- Smoke time is approximately 30 to 45 minutes per pound. For a 3-pound loin, expect 1.5 to 3 hours.
- Use a meat thermometer to monitor the internal temperature. The goal is to reach 145°F (63°C) for safe, juicy pork.
- Remove the pork when the internal temperature is about 5°F lower (around 140°F) since it will carry over cook while resting.
- Rest and Serve:
- Tent the smoked loin loosely with foil and let it rest for 10 to 20 minutes.
- Slice against the grain for tender, juicy servings.
Additional tips:
- You do not need to brine, but if you prefer, brining for a few hours can enhance moisture.
- Avoid overcooking, as pork loin is lean and dries out quickly.
- Spritzing with apple juice every hour can add moisture and flavor during smoking.
- Compound butters with garlic and herbs can be inserted into slits for extra richness.
This technique produces tender, flavorful pork loin with a nice smoky crust and juicy interior.
