How to Smoke a Pork Loin with 7 Easy Steps

How to Smoke a Pork Loin with 7 Easy Steps

Everybody wants a juicy, smoky cut of pork to serve to family and friends, but few people know how to smoke a pork loin.

Through trial and error we have made the smoking process simple enough that anybody can pull it off.

I am going to show you, step-by-step, how to smoke a pork loin properly with just a few ingredients and without any electric smoker.

Smoker Considerations

Many people never try smoking meats because they think they have to buy an expensive smoker.

This is not at all true, because you can use other alternatives to smoke meat. Down below, I have listed a few inexpensive options and how to set them up for smoking.

Basically, there are just a few requirements for any smoker setup:

  • Heat – You can use charcoal or propane to produce your heat. Ideally you want to arrange your coals so they are not directly below your meat.
  • Wood – You can use wood chips or wood chunks. Just soak them in water for 30 minutes before putting them over your heat.
  • Moisture – You should find a place to put a water tray. This will keep your meat from drying out.
  • Cover – You need a lid to hold in the smoke and moisture.

Propane Grills – To arrange a gas grill with several burners and use it as a smoker, leave one burner off and set your pork loin over it. Turn On the rest of the burners and place a tray of water and a tray of wood chips over them.

Charcoal Grills – The key to smoking on a normal charcoal grill is to set up the coals on one side and put the meat on the other side. You can put your soaked wood right on top of your lit coals and set the water tray above.

Ceramic Smokers – Set this up exactly the same way as a charcoal grill.

Bullet Smokers – This setup is tall and narrow. Your coals and wood go in the bottom and there is a rack for your water tray just below the grill.

Firebox and Electric Smokers – These are professional setups that have a designated place for the coals, wood, and water.

Required Ingredients

For the Smoker:


  • 1 Large Bag of Charcoal (not match light)
  • 1 Medium Bag of Apple or Cherry Wood Chunks or Chips
  • 1 Oven Thermometer if your smoker does not have one
  • 1 Meat Thermometer

For the Rub:


  • 1 Teaspoon Onion Powder
  • 1 Teaspoon Paprika
  • 1 Teaspoon Salt
  • ½ Teaspoon White Pepper
  • ¼ Teaspoon Ground Cinnamon
  • ¼ Teaspoon Fresh Grated Nutmeg

You will need 1 Pork Loin weighing 4-6 lbs along with 2 tablespoons of olive oil.

For Optional Apple Topping:


  • 2-3 Sweet Apples
  • 1 Tablespoon Sugar
  • ½ Teaspoon Ground Cinnamon
  • ½ Teaspoon Salt
  • ½ Teaspoon Paprika
  • ½ Teaspoon White Pepper
  • 2 Tablespoons Rice Wine Vinegar

Cooking and Smoking Pork Loin Process:

The cooking process with smoking is typically more difficult and time consuming than regular grilling or cooking.

For this reason, I have made the process of smoking pork loin easy for you, by dividing it into a few simple and short steps.

Uncooked Pork Loin

Step 1: Prepare the Meat

The first thing to do is to prepare your meat by trimming the fat and membrane off of your pork loin and let it sit out for a few minutes to get closer to the room temperature.

Step 2: Make and apply the rub

While you wait for the meat to get to the room temperature, mix all of the upper mentioned rub ingredients in a bowl.

Take your meat and apply the olive oil to the pork loin and then sprinkle the prepared rub all over.

Step 3: Start your fire

If using charcoal, try to avoid using lighter fluid as it leaves a weird taste on the meat. Get your coals going, place your soaked wood and water tray where needed, and close your lid.

Step 4: Carefully check the temperature

The temperature while smoking meat is one of the most important factors and it must stay the same through all the process.

You can use your oven thermometer if needed and make sure the temperature is at 225°F.

Step 5: Adjust your setup

If your temperature is too high, you will need to turn down your burners or limit the flow of air to your coals.

Most grills and smokers have vents at the top and bottom, so adjust them to cut down on the air.

Check your temperature again in 10 minutes.

Step 6: Place your meat on the grill and cook

Put your pork loin on the grill making sure that it is not directly above your coals.

It is recommended to cook it at 225°F for two to three hours.

Pork Loin Temperature

Step 7: Check the internal temperature

Starting at the two hour mark, use your meat thermometer to check the internal temperature of the meat at the thickest point.

If it has reached 155°F then pull your meat. If not, check again 20-30 minutes later.

Preparing the Optional Apple Topping:

Step 1: Slice your apples and combine with other upper mentioned ingredients in a small sauce pan.

Step 2: Bring to a boil over medium heat and reduce to a simmer.

Step 3: Let the sauce reduce to ½ or when apples become soft and sauce coats the back of a spoon. After it has reached at this point, remove it from the heat.

Should you Let your Smoked Pork Loin Rest?

​One of the most important steps you can take when learn how to smoke a pork loin properly is to let the meat rest in order to allow the juices to settle before you cut into it.

If you have ever had dry pork, the cooker may have skipped this step and didn't let the pork rest.

How to Serve a Smoked Pork Loin?

If you successfully completed all the upper-mentioned steps and though that you finally learned how to smoke a pork loin properly, then you are wrong.

Another important part of the pork loin smoking ​process is the serving part. You have to know how to properly serve the pork loin in order to reach its maximum taste. Here's how to do it:

Step 1: Rest your pork loin

Place your meat on a plate and wrap with foil. Lay a towel on top and let it set for 15 minutes.

How to Serve Smoked Pork Loin

Step 2: Carve your meat

Use a sharp knife to slice the meat into discs about 1 inch thick. The smoking process will leave them a bit pink in the middle, but that is normal.

Step 3: Apply your sauce

Remove the sauce from the heat and spoon a small amount over top of the meat.

12 Tips and Tricks on How to Smoke a Pork Loin

I grew up spending summers on my grandfather’s hog farm. I knew from a young age that pork was fatty, juicy, and delicious.

However, pork can easily be dried out in the smoker and there are several situations where you can ruin your delicious pork loin.

Here are some tips you can try to make your smoked pork delicious every time.

  • Internal temperature is everything when it comes to juicy pork. Keep your meat thermometer handy and always pull your meat somewhere between 155 and 170°F.
  • We know it is tempting to check on your pork every few minutes, but fight the urge. Opening the lid lets heat, smoke, and moisture out of your smoker.
  • Basting pork with liquid is one way to add moisture. I have used everything from apple juice to wine to baste pork with a brush, but just a few times is plenty.
  • The wood you choose makes a difference. Use wood from fruit trees for pork such as apple and cherry to give it a sweet flavor.
  • If you choose to use barbecue sauce on pork, wait and apply it at the very end. Most sauces have sugar that can burn if put on the meat too early.
  • Placing your meat away from your heat source is also important for temperature control. Pork will drip fat as it cooks. If that fat hits the heat source it will flare up and increase your smoker temperature.
  • If you are using a gas grill and do not have a tray for your soaked wood chips, you can wrap them in aluminum foil and poke holes in it. This will slowly release smoke into your grill.
  • Pork always goes well with sugar. You can add a little sugar or brown sugar to your rub to create a sweet crust on the outside of the meat.
  • Serve your pork as soon as it is done resting. Once you remove the foil from the meat and cut into it, it starts drastically losing heat.
  • You can smoke pork for much longer than two to three hours to increase the smoke flavor. However, this will make the meat drier and it may end up like pulled pork.
  • To make your charcoal last longer, do not light it all at once. Put down a layer of coals, then a layer of soaked wood chips, and then place your lit coals on top.
  • If you want to easily light your coals without lighter fluid, buy or build a charcoal chimney. This is a metal tube with a grate at the bottom. You fill it with charcoal and can light it from the bottom. It will let the coals ash over before you dump them into your smoker.

Final Thoughts on Smoking a Pork Loin

Many people spend all day over a smoker when they first start experimenting. This is because they either get no guidance or the wrong guidance. That is not what smoking is about.

We hope that through this article you will enjoy learning to smoke meats and learning how to smoke a pork loin. We know it can be intimidating, but smoking should be fun. It is also pretty darn tasty.

If you have found this article useful or get the chance to try out our recipe, please take the time to share your thoughts down below.

We here at Furious Grill love your feedback and appreciate your likes and shares on social media.

Kendrick
 

Just an ordinary man living in Kansas, USA who has a degree in Food Technology and loves to share his knowledge and passion about grilling and smoking food.