Welcome to the world of smoked pork loin, my fellow foodies! If you’re tired of the same old grilled or baked pork loin, it’s time to elevate your game and give smoking a try. Trust me, once you taste the smoky, juicy goodness of a perfectly smoked pork loin, you’ll never go back.

And don’t worry, smoking a pork loin isn’t as intimidating as it may seem. With a little know-how, some basic equipment and this perfect smoked pork loin recipe, you’re on your way to mastering this delicious technique. So let’s get started and take your pork loin from ordinary to extraordinary!

Smoking is a slow cooking method that uses wood chips and a low temperature to infuse food with a delicious smoky flavor. It’s the perfect way to add depth and complexity to your pork loin and low and slow is the way to go! Plus, smoking a pork loin is an excellent opportunity to get creative with your wood choices. From hickory to oak to mesquite, there are endless options for adding unique flavors to your meat.

Are you ready to take your pork loin to the next level? Get your smoker fired up and let’s go!


Smoked Pork Loin

  • 4-5 pound pork loin
  • 4 tablespoons olive oil

Smoked Pork Loin Dry Rub Seasoning

  • ½ cup brown sugar
  • 2 tablespoon smoked paprika
  • 2 tablespoon chili powder
  • 2 tablespoon garlic powder
  • 1½ tablespoon onion powder
  • 1½ teaspoon cumin
  • 2 teaspoon kosher salt
  • 1 teaspoon black pepper


  1. Trim the fat cap on the pork loin, leaving a thin layer (about ¼ inch) of fat on the meat.
  2. Optional: score the fat cap by making shallow cuts across the surface of the fat, about 1 inch apart (don’t cut into the meat).
  3. Preheat your smoker to 225° Fahrenheit.
  4. In a small bowl, mix together the brown sugar, smoked paprika, chili powder, garlic powder, onion powder, cumin, salt, and pepper to create a dry rub.
  5. Coat the pork loin with olive and sprinkle evenly with the dry rub on all sides.
  6. Place the pork loin in the smoker and smoke until the internal temperature reaches 145°F. Use a meat thermometer to accurately measure the internal temperature. It can take anywhere from 2-3 hours.
  7. Remove the pork loin from the smoker and let it rest for 10-15 minutes before slicing and serving.
  8. Enjoy your delicious smoked pork loin directly from the smoker with your choice of side dishes and sauces.