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Smoking pork loin is a fantastic way to infuse rich, smoky flavors into a cut of meat that is naturally lean and tender. Unlike fatty cuts like pork shoulder, pork loin benefits from a precise smoking process to prevent dryness while achieving the perfect balance of smokiness and juiciness. One of the most common questions for beginners and pitmasters alike is: How long does it take to smoke a pork loin?
The smoking time depends on several factors, including the cooking temperature, the size of the pork loin, and the type of smoker used. This article will guide you through the entire smoking process, from preparation to serving, ensuring your smoked pork loin turns out perfect every time.
Choosing the Right Pork Loin
Before getting started, it’s important to choose the right cut of pork. Many people confuse pork loin with pork tenderloin, but they are very different cuts:
- Pork loin: A larger, thicker cut that is ideal for smoking, usually weighing between 2-5 pounds.
- Pork tenderloin: A much smaller, thinner cut that cooks quickly and is better suited for grilling or roasting.
For smoking, a pork loin between 3-4 pounds is ideal, as it balances cook time and moisture retention.
Preparing the Pork Loin for Smoking
Proper preparation ensures that your pork loin absorbs the maximum flavor and remains juicy throughout the smoking process.
1. Trimming (Optional)
Pork loin typically has a thin fat cap on one side. While you can trim excess fat, leaving some intact helps keep the meat moist during smoking.
2. Seasoning Options
There are several ways to season your pork loin, depending on the flavor profile you want to achieve:
- Dry rub: A blend of salt, black pepper, garlic powder, onion powder, paprika, and brown sugar enhances the natural flavors of the pork.
- Marinade: A mix of apple cider vinegar, Worcestershire sauce, soy sauce, and spices can tenderize and add depth to the meat.
- Injection (optional): Injecting a mixture of apple juice, butter, and spices directly into the loin can help retain moisture.
After seasoning, let the pork loin rest in the refrigerator for at least 1-2 hours, or preferably overnight, for deeper flavor penetration.

Ideal Smoking Temperature
For the best results, smoke your pork loin at a consistent temperature of 225°F to 250°F. This low-and-slow approach allows the meat to cook evenly while absorbing maximum smoke flavor without drying out.
Estimated Smoking Time Based on Weight
A good rule of thumb is to smoke pork loin for 30-40 minutes per pound at 225°F. Here’s a breakdown based on common weights:
- 2 lb pork loin → 1 to 1.5 hours
- 3 lb pork loin → 1.5 to 2 hours
- 4 lb pork loin → 2 to 2.5 hours
- 5 lb pork loin → 2.5 to 3 hours
It’s crucial to remember that time is just a guideline—the real determinant is the internal temperature.
Monitoring Internal Temperature
The best way to ensure your pork loin is perfectly cooked is to use a meat thermometer. Instead of relying solely on time, track the internal temperature:
- The pork loin is done at 145°F (per USDA recommendations).
- Insert the thermometer into the thickest part of the meat for an accurate reading.
- Once it reaches 145°F, remove it from the smoker and let it rest.
For those who prefer a slightly more tender texture, you can cook it to 150-155°F, but avoid going beyond that, as it can dry out quickly.
Resting the Pork Loin
Resting is a crucial step that many people overlook. Once removed from the smoker, tent the pork loin loosely with foil and let it rest for 10-15 minutes. This allows the juices to redistribute, keeping the meat moist and flavorful.
Tips for Extra Flavor
Enhance your smoked pork loin with these expert tips:
1. Choosing the Right Wood
Different wood chips add different flavors to the meat:
- Hickory: Strong, bacon-like flavor.
- Applewood: Mild, sweet smoke (great for pork).
- Cherrywood: Adds a deep color and subtle fruitiness.
- Pecan: Mild, nutty taste.
2. Creating a Smoke Ring
To get that coveted pink smoke ring, maintain proper airflow in your smoker and avoid wrapping the pork too early.
3. Spritzing for Moisture
Every 45 minutes, lightly spritz the pork loin with apple juice or apple cider vinegar. This prevents dryness and enhances the bark.
Serving and Pairing Suggestions
Now that you have a perfectly smoked pork loin, it’s time to serve it up with some delicious sides. Here are some great pairing ideas:
Side Dishes
- Grilled vegetables (zucchini, bell peppers, asparagus)
- Mashed potatoes or sweet potato puree
- Coleslaw for a fresh, crunchy contrast
- Cornbread or garlic bread
Sauce Recommendations
- Classic BBQ sauce (sweet, smoky, or spicy)
- Apple glaze (apple cider, honey, Dijon mustard)
- Honey mustard sauce (for a tangy twist)
Conclusion
Smoking a pork loin is a simple yet rewarding process. By keeping your smoker at 225°F, allowing 30-40 minutes per pound, and ensuring an internal temperature of 145°F, you’ll achieve a juicy, flavorful cut every time.
Experiment with different seasonings, wood types, and spritzing methods to create a unique taste that fits your preference. Whether serving for a backyard barbecue or a special occasion, smoked pork loin is sure to impress