Easy Smoked Pork Loin
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There’s no dry or chewy pork here, people. This incredibly simple, hands-off recipe yields a juicy, smoky, flavorful pork loin.
It’s also one of the larger cuts of meat that doesn’t require a long slow cook, so you can put it on the menu for a midweek meal.
Get some pork on your fork and try this easy and flavorful smoked BBQ pork loin.
Smoked BBQ pork loin
Pork Loin, not to be confused with pork tenderloin, is a large cut of pork that comes from the pig’s loin. It is a lean cut of meat without a lot of inherent flavor, so it lends itself to a level of versatility that allows you to make it your own.
Pork loin gets a bad reputation for being dry. The key to smoking a pork loin is not to overcook it. The internal temperature should stay between 145°F and 150°F. This will ensure the pork stays juicy and tender and doesn’t dry out. This is a great time to use an instant read thermometer.
For many years, we were told that pork needed to be cooked to a minimum internal temperature of 165°F. In recent years, the USDA has changed its minimum recommended temperature for pork to 145°F due to improved food safety in the United States.
Ingredients you’ll need
- Pork loin
- Dijon mustard
- BBQ rub – Use your favorite sweet style rub, or try making your own. Recipe ideas are here.
Equipment you’ll need
- Smoker – I used my Traeger Ironwood XL pellet grill, but you can use any smoker, charcoal grill, or pellet grill that can maintain a steady temperature of 250°F for three hours.
- Wood pellets
- Tongs
- Instant read thermometer
How to make smoked BBQ pork loin
1. Prep
You don’t need to trim a pork loin prior to smoking it. Unless your loin has extra meat hanging off, you shouldn’t need to do any trimming at all.
To start, coat the entire loin with Dijon mustard. This will act as a binder for the seasoning and also add a wonderful flavor to the bark.
Once your pork loin is coated in mustard, you can season it generously on all sides with your favorite barbecue rub. For this recipe, I used an all-purpose BBQ seasoning that contains salt, sugar, and a hint of Aleppo pepper for added spice.
Leave the seasoned pork loin resting at room temperature.
2. Fire up the smoker
Fire up the smoker to 250°F.
For this recipe, I used my Traeger Ironwood XL pellet grill, but you can use any smoker, charcoal grill, or pellet grill that can maintain a steady temperature of 250°F for 3 hours.
For the wood, opt for a mild option like oak, pecan, or apple, so that the wood’s flavor doesn’t overpower the pork. I used the Bear Mountain Gourmet BBQ pellets for this cook.
3. Smoke
Once your smoker is preheated, place the pork loin directly on the grates with the fat cap down.
Let it smoke for 2 to 2 1/2 hours, or until it reaches an internal temperature of 145°F. This is a great time to use an instant read thermometer to monitor your cook, as you do not want to overcook the pork. I use the Thermoworks Thermapen One to keep an eye on the temperature.
4. Rest
Once your pork loin reaches an internal temperature of 145°F, you can remove it from the smoker.
Let it rest for at least 15-20 minutes to allow the juices in the meat to redistribute before slicing.
After you’ve rested your pork loin, you can slice it against the grain and serve it immediately.
For those who like sauce on their pork, serve it with BBQ sauce on the side.
Get some more pork on your fork
- Easy Pellet Grilled Smoked Pork Tenderloin
- Buffalo Garlic Pig Wings
- Char Siu BBQ Pork
- Smoked Pork Chops
- Smoked Pork Tenderloin with Maple Bourbon Glaze
Easy Smoked BBQ Pork Loin
Ingredients
- 3 lb pork loin
- 1 tbsp Dijon mustard
- 3 tbsp BBQ rub
- BBQ sauce for serving
Instructions
- Preheat your smoker to 250°F.
- Coat your pork loin in the Dijon mustard to act as a binder, then season the pork loin liberally with BBQ rub.
- Place the pork on the smoker and let smoke for 2 to 2½ hours until it reaches an internal temperature of 145°F.
- Let rest for 15 minutes, then slice against the grain and serve immediately alongside barbecue sauce for those who love it.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation only. If you’re worried you could always add a side of kale.
About Your Pitmaster
Breanna Stark is a Texas-based competitive pitmaster and barbecue educator. She grew up cooking over charcoal and open flames while camping with her father, sparking a lifelong love of barbecue. Since 2014, she has competed in over 100 IBCA, KCBS, and CBA events, earning recognition for her award-winning chicken and Texas-style barbecue.
Passionate about recipe testing and development to create approachable dishes that help backyard cooks level up their barbecue skills. Breanna shares her expertise with over three million followers on social media.