How to Smoke a Pork Loin in an Electric Smoker

Smoking a pork loin in an electric smoker is one of the easiest and most rewarding ways to serve up a juicy, flavorful, and tender cut of meat. Whether you’re a seasoned BBQ enthusiast or just starting your smoking journey, using an electric smoker takes much of the guesswork out of the process while still delivering incredible flavor. In this comprehensive guide, you’ll learn everything you need to know from preparation to serving to master the art of smoking pork loin.

What is Pork Loin?

Before we dive into the smoking process, let’s clarify what pork loin actually is. Often confused with pork tenderloin, pork loin is a much larger and thicker cut taken from the back of the pig. It’s a lean yet meaty cut that typically weighs between 2 to 4 pounds and comes with a fat cap that helps retain moisture during smoking.

Unlike pork shoulder, which is more fatty and ideal for pulled pork, pork loin is best when cooked to a specific internal temperature to maintain tenderness and juiciness. When smoked correctly, it delivers a mild yet satisfying pork flavor with a beautifully developed smoky crust.

Why Use an Electric Smoker?

Electric smokers have become a game-changer for home cooks and BBQ lovers alike. Here’s why:

• Set-it-and-forget-it convenience: With digital controls, you can maintain consistent heat without constantly feeding wood or charcoal.
• Precision temperature control: Unlike traditional smokers, electric models allow you to dial in exact cooking temps.
• Beginner-friendly: No need to be a pitmaster—anyone can get amazing results with just a bit of guidance.
• Cleaner smoking process: No mess of ashes or soot; just load your wood chips and let the machine work its magic.

Tools and Ingredients You’ll Need

Tools:

• Electric smoker (Masterbuilt, Pit Boss, or similar)
• Meat thermometer (preferably digital with a probe)
• Wood chips (apple, cherry, hickory, or pecan)
• Water pan
• Aluminum foil (optional)

Ingredients:

• 1 pork loin (2–4 lbs)
• Olive oil (for binding the rub)
• Dry rub (DIY or store-bought)
• Optional brine ingredients (salt, sugar, herbs)

Prepping the Pork Loin

1. Trim the Fat (But Not All of It)

Start by trimming any excess fat or silver skin. Leave a thin layer of the fat cap intact—it helps baste the meat naturally during smoking.

2. Brining the Pork Loin (Optional but Recommended)

Brining enhances moisture retention and adds subtle layers of flavor. Here’s a simple brine recipe:

• 4 cups water
• ¼ cup kosher salt
• ¼ cup brown sugar
• 1 tbsp black peppercorns
• 2 garlic cloves (crushed)
• Fresh rosemary or thyme sprigs

Submerge the pork loin in the brine and refrigerate for 4–8 hours. Pat dry thoroughly before seasoning.

3. Apply the Rub

Coat the loin with a thin layer of olive oil to help the rub stick. Then generously apply your dry rub. Here’s a classic BBQ rub you can try:

• 2 tbsp brown sugar
• 1 tbsp paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp black pepper
• ½ tsp cayenne (optional)

Let the seasoned pork loin rest in the fridge for at least an hour—or overnight for deeper flavor penetration.

Prepping Your Electric Smoker

1. Preheat the Smoker

Set your electric smoker to 225–250°F. Allow it to fully preheat before placing the meat inside.

2. Add Water to the Pan

Fill the water pan with warm water to maintain a humid cooking environment. This helps keep the meat moist and tender.

3. Load the Wood Chips

Choose your flavor: apple and cherry for a mild sweetness, hickory for a stronger smoke, or pecan for a nutty touch. Load them into the smoker box or chip tray according to your smoker’s manual.

Smoking Process: Step-by-Step

1. Place the Pork Loin in the Smoker

Position the pork loin directly on the rack or in a shallow pan. Place it fat-side up to allow the fat to render and baste the meat.

2. Maintain Temperature

Keep the smoker temperature steady between 225–250°F. Avoid constantly opening the smoker—it causes heat loss and longer cooking times.

3. Monitor the Smoking Time

The general rule of thumb is 30–35 minutes per pound. For a 3 lb pork loin, expect 2.5 to 3.5 hours of smoking time. Add fresh wood chips every 45–60 minutes if your smoker doesn’t have an automatic feeder.

To Wrap or Not to Wrap?

Some BBQ lovers use the Texas Crutch wrapping the pork in foil midway through the cook—to lock in moisture and speed up cooking.

Pros of Wrapping:

• Juicier results
• Quicker finish time

Cons of Wrapping:

• Less bark formation
• Slightly less smoky flavor

If you choose to wrap, do it when the pork reaches 135–140°F internally, and return it to the smoker until it hits 145°F.

Checking Doneness

The most accurate way to know when your pork loin is ready is by using a meat thermometer. Insert the probe into the thickest part of the meat.

• Target internal temperature: 145°F (USDA safe recommendation)
• Remove from smoker when it hits 143–144°F, as it will rise slightly during resting.

Avoid cutting into the meat too early it will release all the juices you worked so hard to retain.

Resting the Pork Loin

Once you pull the pork loin from the smoker, let it rest for 10–15 minutes. This allows the juices to redistribute evenly throughout the meat, making each bite tender and moist.

Cover the pork loosely with foil during the resting phase.

Slicing and Serving

Always slice against the grain to ensure tenderness. Cut slices about ¼ to ½ inch thick.

Serving Ideas:

• Classic BBQ sides: baked beans, coleslaw, cornbread
• Drizzle with your favorite BBQ sauce or a light glaze
• Serve leftovers in sandwiches, tacos, or even salads

Pro Tips for Perfect Smoked Pork Loin

• Keep the smoker door closed as much as possible
• Don’t overdo the smoke—too much can overpower pork loin’s delicate flavor
• Mop the pork with apple cider vinegar or a glaze during the last 30 minutes for extra flavor
• Try rotating the loin once during the smoke for even cooking

Common Mistakes to Avoid

• Overcooking: Going past 150°F will dry out the pork
• Skipping rest time: This is crucial for juicy meat
• Wrong wood chips: Strong woods like mesquite can be too intense for pork loin
• Not trimming the fat cap: Too thick and it won’t render properly

Flavor Variations to Explore

Looking to experiment? Here are some ideas:

• Garlic-Herb Crusted Pork Loin: Rub with minced garlic, rosemary, and thyme
• Spicy Cajun Pork Loin: Use a cayenne-heavy dry rub and serve with remoulade
• Honey Mustard Glaze: Apply during the last 30 minutes of smoking
• Apple Cider Marinated Loin: Soak in cider and spices before smoking

Conclusion

Smoking a pork loin in an electric smoker is a rewarding experience that delivers juicy, tender, and flavor-packed meat without the hassle of traditional smoking methods. With the right preparation, patience, and a little creativity, you’ll be serving up BBQ perfection every time.

So fire up that electric smoker, try your favorite rub, and let the aroma of smoked pork fill the air you’re just a few hours away from BBQ greatness.