Have you ever tried smoked pork loin?
This straightforward recipe is one of my favorite pork dishes because it’s easy to prepare and consistently delivers great flavor. I’ve cooked pork loin many ways and struggled to find the right balance—too much salt from a brine or an overly dry result can ruin the meal. This method produces a juicy, flavorful pork loin every time.
Table of Contents
Smoked Pork Loin Brine
A good brine is one of the most important steps to making an excellent pork loin. Like smoked pork chops, a proper brine transforms the meat and adds moisture and subtle seasoning throughout.
This brine is quick to make and doesn’t require boiling. Combine the ingredients in a bowl, whisk, and it’s ready. The loin only needs 6 to 12 hours in the brine to absorb flavor and stay juicy, so you can prepare it the morning of your cook and smoke it later the same day.
Brine ingredients (amounts listed in the recipe card below):
- Cold water
- Kosher salt (see notes below)
- Maple syrup
- Crushed garlic
- Chopped thyme
Note on salt: I use Morton’s coarse kosher salt in this brine. Different salts have different densities, so if you use a different brand or table salt, you will need to adjust the amount. Avoid table salt in this brine—kosher salt is the best choice for predictable results.
Preparing the Pork Loin for Your Smoker
After the pork loin has brined for 6–12 hours, remove it from the brine and pat it dry with paper towels. Discard the used brine.
Rub the entire surface of the loin with about a tablespoon of olive or avocado oil to help the seasoning adhere. Then apply your favorite barbecue rub generously so the whole surface is coated. A simple homemade pork rub works well, but any pork-friendly rub will enhance the flavor.
Prepare your smoker for indirect heat at 225°F (about 107°C). Apple wood pellets are an excellent choice for pork, offering a mild, slightly sweet smoke. Pecan or oak are other good options if you prefer a stronger smoke profile.
When the smoker reaches temperature, place the pork loin on a grilling rack or directly on the smoker grates so air and smoke can circulate evenly around the meat.
How to Smoke a Pork Loin
Smoking the loin is the easiest part—your smoker does most of the work. Insert an instant-read or probe thermometer to monitor internal temperature. Smoke the pork at 225°F until the internal temperature reaches 140°F. Pork loin is considered safe to eat at 145°F, and resting the meat allows for a few degrees of carryover cooking while juices redistribute.
Remove the loin from the smoker and let it rest for about 15 minutes before slicing. Resting ensures the juices stay inside the meat and the texture remains tender. Slice against the grain and serve warm.
This pork loin pairs well with smoked side dishes such as Hasselback potatoes, roasted vegetables, or a simple green salad.
Smoked Pork Loin
Equipment
- Instant-read thermometer (for checking internal temp)
- Probe or alarm thermometer (for monitoring while smoking)
- Disposable gloves (optional)
Ingredients
- 1 Pork loin, silver skin removed
- 1 qt cold water
- ¼ cup kosher salt
- ⅓ cup maple syrup
- 1 tsp crushed garlic
- 1 Tbsp chopped thyme
- 1 Tbsp olive or avocado oil
- 2 Tbsp BBQ rub
Instructions
- Combine the water, salt, maple syrup, crushed garlic, and chopped thyme in a bowl and whisk until well mixed.
- Place the pork loin in a large resealable bag or container and pour the brine over it, ensuring the meat is fully submerged.
- Refrigerate the pork loin in the brine for 6–12 hours.
- Remove the loin from the brine and pat it dry with paper towels. Discard the brine.
- Rub the surface of the loin with oil to help the seasoning stick.
- Apply the BBQ rub evenly over the entire surface of the loin.
- Smoke the pork loin at 225°F until the internal temperature reaches 140°F, monitoring with a probe or instant-read thermometer.
- Let the loin rest for about 15 minutes before slicing to allow juices to redistribute and for carryover cooking to finish.