This smoked pork loin recipe is perfect for weekend parties or gameday hangouts. Meaty pork loin with simple ingredients smoked in an electric smoker in just 3 hours.
I cooked these on one of those gloomy December days that just feels like snow is coming. Make this recipe and I guarantee you’ll feel better. This is smoked food tailor-made for the season that will brighten a not so sunny early winter.
Let’s get started!
What Makes A Good Smoked Pork Loin
Pork is my second favorite meat to smoke. Particularly pork loin. This cut of pork meat is easy to combine with any kind of flavor or cooking method you want.
A good tasting smoked pork loin should have a combination of crispiness on the outside, juiciness on the inside, and the right smoky flavor that explodes in your mouth.
Pork Loin Vs Pork Tenderloin – What Is The Difference?
Some people think it is the same cut of pork meat. In fact, it is not. Pork tenderloins are smaller and better cut. They are also pricier than pork loin.
Pork loin can also be tender, moist, and delicious if you know how to cook them right. They are also cheaper running around $2/lb and seems to be always on sale.
I tend to grill pork tenderloins and I prefer to smoke pork loins. Loins are roast sizes and it is perfect for smoking. It has more meat so it serves well for big gatherings.
How To Make The Best Smoked Pork Loin
Let’s start with the meat. Depending on the pork loin you buy, you might have some fat on the meat. You can trim the fat off if you want. However, I actually like pork loin with a little bit of fat. I absolutely love the taste of sweet pork fat.
I usually buy whole pork loin that is around 6-8 pounds. I normally cut them in half so it fits well in the smoker.
To brine or not to brine? I normally brine when smoking pork loin. It just comes out juicier when I brine the meat overnight. It is not a necessary step. There are plenty of smoked pork loin recipes using just a rub. Also, if you are concerned about the pork drying out or overcooked then I suggest brining the meat.
To glaze or not to glaze? It depends. Some like it dry and some like to brush sauce on the outside. It really is up to you. The rub that comes with this recipe is delicious by itself without the glaze.
I did add a simple honey apple cider vinegar sauce recipe below that you can try if you choose to glaze the pork. Also in the bonus recipe section below is an alternative rub that you can try.
Delicious Smoked Pork Loin
This incredibly delicious smoked pork loin is simple and easy to make.
- 6-8 pounds Pork Loin
- 1/2 quart Apple Cider Vinegar
- 1/2 quart Apple Juice
- 1/4 cup Salt
- 1/2 cup Sugar
- 2 tablespoon Ground Black Pepper
- 1 tablespoon Salt
- 3 tablespoon Cajun Seasoning
- 1/4 cup Sugar
- 1/4 cup Paprika
- 1 1/2 teaspoon Chili Powder
Combine brine ingredients in a bowl. Mix well until salt and sugar dissolve. Add pork loin. If needed add a little water to completely cover the whole meat with brine. Refrigerate overnight.
Combine rub ingredients in a bowl.
Take out pork loin out of the brine and coat with rub. Let it rest for an hour.
Preheat electric smoker to 250F. Add your preferred wood in the tray. I used hickory chips for this recipe.
Place pork loin in the smoker fat side up.
Smoke pork loin for about 3 hours or until internal temperature reaches 160F.
Note: Continually check smoker every 30 minutes to add more wood chips if needed.
Bonus Rub and Glaze Recipe For Smoked Pork Loin!
If you are looking to add more flavor, you can try this simple glaze recipe. I also added an alternative coffee rub you can try.
- 4 Tablespoons Honey
- 1 Teaspoon Apple Cider Vinegar
- 1/4 Cup Fine Ground Roasted Coffee
- 1/4 Cup Garlic Powder
- 1/4 Cup Paprika
- 1 Tablespoon Salt
- 2 Tablespoon Chili Powder
- 1 Tablespoon Ground Black Pepper
- 1 Tablespoon Sugar
Ideas on what to do with a leftover smoked pork loin?
You can do a lot of different things with leftover pork loin. I like to dice them and add it to an omelet, chili, hash, or fried rice. You could also add them to tortilla or pasta.
What do I serve with a smoked pork loin?
You can serve it with potato salad, baked beans, fried rice, mashed potatoes, creamed corn, mac and cheese, cornbread, coleslaw, or roasted vegetables.
What type of wood chips did you use to smoke the pork loin?
I used hickory wood for this recipe. You could also use apple wood chips. It has a bit of sweet and fruity flavor to it. It really depends on your preference. You could also go with peach, orange, or sugar maple.