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  • Writer's pictureMikey

SMOKED PORK LOIN


Smoked Pork Loin Recipe | Easy to Follow | Award Winning Recipe

Are you ready to elevate your pork loin game to the next level? Then you're in luck because I've got a recipe that will have your taste buds dancing with delight. This smoked pork loin is not your average meat dish, oh no, it's bursting with flavor and juiciness that will have your guests begging for seconds.


Now, the beauty of this recipe lies in its versatility. You can use your favorite rub or take it up a notch by injecting flavor throughout the meat. That's right, you heard me - injecting. It's a technique that infuses the meat with flavor from the inside out, resulting in an incredibly delicious and juicy pork loin.


So, what are you waiting for? Grab your favorite rub, or your injector, and let's get to smoking! This pork loin is perfect for your next get-together, whether it's a backyard BBQ or a fancy dinner party. Trust me, your guests will thank you.


Do Pork Loin and Pork Tenderloin refer to the same cut of meat?

Today we're diving into the world of pork cuts and answering the age-old question: is pork loin the same thing as pork tenderloin?


While these two cuts may seem similar at first glance, they're actually cut from different areas of the pig. Pork loin is a larger cut of pork that's often used to make pork chops. You can find a great smoked pork chop recipe on my website, by the way!


On the other hand, pork tenderloin is a much smaller and more tender cut of pork that boasts a stronger pork taste. If you're thinking about smoking a pork tenderloin in place of a pork loin, keep in mind that the cook time will be significantly shorter. You can expect to shave off at least an hour due to its smaller size.


So there you have it, folks! While pork loin and pork tenderloin may sound interchangeable, they're actually quite different. So next time you're at the butcher shop, you'll know exactly which cut to choose for your smoking needs.



Smoked Pork Loin On Smoker Great with a nice bark


How Long to Smoke a Pork Loin

Ah, the age-old question: how long should one smoke a pork loin? Well, my fellow meat enthusiasts, the answer is not so simple. It all depends on a variety of factors, including the size of the cut, the temperature of your smoker, and the level of doneness you prefer.


As a general rule of thumb, you can expect a pork loin to take anywhere from 1.5 to 2 hours per pound to smoke at a temperature of 225-250°F. This means a 4-pound pork loin could take anywhere from 6 to 8 hours to fully cook. However, it's important to keep a close eye on your meat thermometer and adjust your cook time accordingly.


Now, if you're using a digital meat thermometer (and I highly recommend you do), you'll want to cook your pork loin to an internal temperature of 145°F. This will give you a juicy and tender cut of meat without sacrificing safety. Make sure to let your pork loin rest for at least 10-15 minutes before slicing to allow the juices to redistribute throughout the meat.


So, there you have it folks - a rough estimate on how long to smoke a pork loin. Just remember to keep your thermometer handy, and you'll be well on your way to smoked meat heaven.



HOW TO PREPARE AND SEASON PORK LOIN FOR THE SMOKER

Today, we're diving into the world of pork loin and exploring the best way to prepare and season this delicious cut of meat for the smoker.


First things first, you'll want to start with a good quality pork loin. Look for one that's fresh and well-marbled, with a layer of fat on top to keep the meat moist during smoking.


Next, it's time to season your pork loin. I personally love using my Smoked Bros Pecan Recon - Maple Pecan Rub for a sweet and smoky flavor profile. Simply rub the seasoning all over the pork loin, making sure to get into all the nooks and crannies. For an extra burst of flavor, you can also inject the pork loin with a marinade or seasoning of your choice.


Now, it's time to fire up the smoker. Preheat your smoker to 225-250°F, and add your favorite smoking wood. Apple, hickory, and pecan are all great choices for pork loin.


Once your smoker is up to temperature, place the pork loin on the smoker grates, fat side up. You'll want to smoke your pork loin until it reaches an internal temperature of 145°F, which can take anywhere from 1.5 to 2 hours per pound of meat.


And that's it, folks! With a good quality pork loin and a delicious seasoning, you'll be well on your way to a mouthwatering smoked meat experience.



Smoked Pork Tenderloin On Carving Board with two knives


Should I Brine or Marinade a Pork Loin

Ah, brines and marinades - two essential tools in any meat enthusiast's arsenal. But the question is, should you use them when smoking a pork loin? Well, the answer is...it depends.


Brining a pork loin can add flavor and moisture to the meat, making it more tender and juicy. However, if you're using a well-marbled pork loin, you may not need to brine it at all. Brining can also take some time, so if you're short on time, a simple seasoning rub may be your best bet.


As for marinades, they can be a great way to infuse flavor into the meat, but you'll want to be careful not to over-marinate. Over-marinating can actually break down the protein in the meat, resulting in a mushy texture. I recommend marinating for no more than 24 hours before smoking.


So, in conclusion, while brines and marinades can be great for adding flavor and moisture to your pork loin, they're not always necessary. If you have the time and want to experiment with different flavor profiles, go ahead and give them a try. But if you're short on time or have a well-marbled pork loin, a simple seasoning rub may be all you need.


Smoked Pork Loin Recipe


Smoked Pork Loin Ingredients:



How to Smoked a Pork Loin:

  1. Preheat your smoker to 225°F.

  2. Rub the pork loin with olive oil, and then generously coat it with Smoked Bros Pecan Recon - Maple Pecan Rub on all sides.

  3. Place the pork loin on the smoker and let it smoke for 2-3 hours, or until the internal temperature reaches 145°F.

  4. While the pork is smoking, prepare the glaze by combining the apple juice, chicken broth, and honey in a saucepan. Bring to a boil and then reduce the heat to a simmer.

  5. Once the pork has reached 145°F, remove it from the smoker and brush the glaze over the top of the pork loin. Return the pork to the smoker and let it cook for an additional 15-20 minutes, or until the internal temperature reaches 150°F.

  6. Remove the pork loin from the smoker and let it rest for 5-10 minutes before slicing.

  7. Serve the smoked pork loin with your favorite sides and enjoy the delicious flavors of Smoked Bros Pecan Recon - Maple Pecan Rub.

Note: You can adjust the cooking time depending on the size of your pork loin, and you may want to baste the pork with the glaze a few times during the last hour of cooking for extra flavor.



Smoked Pork Loin Seasoned On A Smoker


Smoked Pork Loin Tips


HOW TO SMOKE PORK LOIN WITHOUT DRYING IT OUT?

The key to preventing dryness in your pork loin is to control the heat during the smoking process. To achieve that, we recommend turning up the heat after the initial smoke. By doing so, you'll help the pork loin cook faster, which reduces the risk of drying out. Keep a close eye on the internal temperature of the meat to ensure you don't overcook it. Remember, nobody likes dry pork!


SHOULD I WRAP PORK LOIN IN FOIL WHEN SMOKING?

No, we don't recommend wrapping pork loin in foil when smoking because it can prevent the smoke from flavoring the meat. Foil is often used to speed up the cooking process for larger cuts of meat like pork butt, but with a smaller cut like pork loin, it's not necessary. Instead, focus on maintaining the right temperature and using a dry rub or marinade to infuse flavor into the meat.


SHOULD I SMOKE A PORK LOIN FAT SIDE UP OR DOWN?

When smoking a pork loin, we recommend smoking it with the fat side up. The fat will render and help keep the meat moist throughout the smoking process. If you smoke the pork loin with the fat side down, the meat will have less flavor and may dry out. So, keep the fat side up, and let the pork loin absorb all the smoky goodness.




About the Author:

Smoked Bros Craft Spices is a company dedicated to bringing exceptional flavor to your culinary creations. Based in Indiana, they specialize in producing small-batch, handcrafted blends of spices and seasonings designed to elevate your BBQ game to the next level.


Their passion for crafting exceptional spices is driven by their love for great food, and they take pride in using only high-quality, all-natural ingredients to create their unique blends. From bold and smoky to sweet and savory, Smoked Bros Craft Spices has a seasoning to suit every taste and palate.


In addition to their commitment to quality, Smoked Bros Craft Spices also prioritizes sustainability and community involvement. They source their ingredients from local farmers and strive to reduce waste and minimize their environmental impact.


Whether you're a seasoned pitmaster or just starting out on your BBQ journey, Smoked Bros Craft Spices is the perfect partner to help you achieve that perfect balance of flavor and heat. So fire up your smoker and get ready to take your taste buds on a journey with Smoked Bros Craft Spices.

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