Smoked Pork Loin

Pork roast on a grill.

This perfectly cooked Smoked Pork Loin will leave you licking your lips and reaching for seconds. Smoked pork roast, coated in BBQ rub and Barbecue sauce, provides a juicy pork roast infused with a flavorful and bold smoky flavor.

More popular pork recipes: Smoked Pork Chops, Double Smoked Ham, Pork Belly Burnt Ends, and Instant Pot Carnitas.

Smoked Pork Roast

Pork loin has little marbling, therefore can be a tough cut of pork when not prepared properly. The best recipes for smoked pork loin call for low and slow cooking to allow the muscles to break down. This method leads to a perfectly tender pork roast.

Sliced smoked pork loin.

Pork Loin vs Pork Tenderloin

When purchasing your roast, make sure to get pork loin and not pork tenderloin; these are two very different cuts of pork and aren’t interchangeable.

Pork loin is a large slab of meat originating from the upper side of the rib cage. It’s a firmer cut of pork with a medium pork flavor.

Pork tenderloin, on the other hand, is thin and long and originates from the spine of the pig. It’s quite a bit more tender than a loin with a milder pork flavor. Check out our Sous Pork Tenderloin recipe for visuals.

Pork roast next to bowls of olive oil and BBQ rub.

Smoked Loin of Pork Recipe Ingredients

The smoked pork loin ingredients list is short and sweet:

  • Pork Loin – Trim the fat cap to ¼” thick, if it comes with a thick one.
  • BBQ Rub (or your favorite dry pork rub).
  • Barbecue Sauce

It’s not required to spritz the meat when smoking pork loin, but you can if you want to. Spritzing the pork with apple juice or apple cider vinegar every 30 minutes will help the loin stay moist.

How To Smoke A Pork Loin

Smoking a pork loin works great on a pellet/electric smoker or manual smoker using charcoal or wood. We provide instructions for both methods. Just make sure you have the supplies called out below.

Aim to keep the grill as close to 225°F as possible. If using a manual smoker, aim to keep the temperature between 225 – 250°F.

Charcoal – Pre-heat the coals until just washed over. Dump them in the center of your grill and open the vents to 25%. Create smoke by placing wood chunks directly on the pre-heated coals.

Pellet/Electric Smoker (Traeger Pork Loin) – Pre-heat the grill to 225° F. Follow the manufacture’s instructions to get an even smoke.

Gas Grill – We don’t recommend using a gas grill as it requires a ton of propane.

BBQ pork loin on a grill.


The USDA recommends cooking pork roasts and steaks to a minimum internal temperature of 145°F, with a minimum 3 minute rest.

How Long To Smoke A Pork Loin

To smoke a pork roast, cook by temperature, not time. Anticipate a cook time of approximately 30 minutes per pound when cooked at 225°F. Add time for your desired rest period as well.


As with most smoked pork loin recipes, resting is a key aspect to ensure a juicy pork roast! Just loosely cover the roast, as soon as you pull it off the grill, and let rest for 10-15 minutes before cutting to re-distribute the juices.

Sliced pork on a black cutting board.


  • Energy Source – Charcoal, pellets, propane, gas, etc.
  • Smoking Wood –   Chunks, chips or pellets.
  • Water Bottle – Use it to spritz the roast while cooking. We use an inexpensive spray bottles from Amazon.
  • Thermometer – Always use a meat thermometer. Our go-to digital thermometer is the Thermaworks Dot.

Wood Recommendation

The smoke should compliment the roast, not overpower it. As pork has a delicate flavor we recommend sticking to cherry wood, apple wood, or oak.

Pork Loin Brine For Smoking

If you’re into dry brining, go ahead and slather with the dry rub and place in the refrigerator covered for up to 24 hours in advance.

Dry brining will help draw the excess water from the roast and then reverse course to infuse the seasoning back into the meat. It will help enhance the flavor and help tenderize by breaking down the muscle fibers.

BBQ Rub in a clear container. A large batch is in the background in a clear bowl on a black plate.

Expert Tips

  • Always use a thermometer when making a smoked pork loin roast. You want to cook based on temperature not time.
  • Pork loin can easily overcook and dry out! Make sure to keep an eye on the roast as it cooks.
  • Optional: spritz the roast with water, broth or apple cider vinegar every 30 minutes to ensure peak moisture.
  • Cut against the grain in 1/4″ – 1/2″ slices.

Leftover Ideas

If you have leftovers, consider dicing it up and throwing into Fried Rice, Beef Stroganoff, or Cheese Quesadillas. You can even use it to make a delicious Banh Mi.

Leftover pork will keep in an airtight container for up to 5 days in the refrigerator.

Roast coated in a dry rub.

Side Dish Ideas

Anything goes when it comes to pork. Here are our favorite side dishes:

Smoked Baked Beans
Smoked Asparagus
Smoked Mac and Cheese
Dill Pickle Pasta Salad
Smoked Potatoes

Smoked Pork Loin Roast Drink Pairings

Fruit forward wine is the way to go with BBQ pork loin, including: Dry Rosé, Riesling, Chardonnay, Pinot Blanc, Zinfandel, or a light Pinot Noir.

Click to see our list of 50 Best Things To Smoke In A Smoker.

Sliced smoked pork loin.

Smoked Pork Loin

This perfectly cooked Smoked Pork Loin will leave you licking your lips and reaching for seconds. Smoked pork roast, along with our Smoked Pork Chops, provides a juicy roast infused with flavorful herbs and a bold smoky flavor.
5 from 44 votes
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Prep Time: 10 minutes
Cook Time: 2 hours
Resting: 15 minutes
Total Time: 2 hours 25 minutes
Servings: 12 servings
Calories: 204kcal
Author: Darcey Olson
Cost: $15



Season The Pork Loin

  • Coat the roast with olive oil, followed by a generous amount of BBQ rub (or your preferred dry rub). This can be done up to 24 hours, in advance.
    3-4 Lb pork loin, 1 Tbsp olive oil, 2-3 Tbsp BBQ rub

Smoke The Pork Loin

  • Pre-heat the smoker to 225°F and load with your wood or pellet of choice.
  • Transfer the meat to the smoker and close the lid. Smoke until the internal temperature of the roast reaches 130°F.
    Optional – spritz with water or apple cider vinegar every 30 minutes.
    1 cup barbecue sauce (+ more for serving)
  • Coat generously with BBQ sauce, close the lid, and smoke until the internal temperature of the roast reaches 140°F.


  • Loosely cover the roast with foil, as soon as you pull it off the grill, and rest for 10-15 minutes.
  • Cut against the grain in 1/4" – 1/2" slices and serve with extra BBQ sauce, if desired.


Calories: 204kcal | Carbohydrates: 10g | Protein: 26g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 71mg | Sodium: 343mg | Potassium: 479mg | Fiber: 0.3g | Sugar: 9g | Vitamin A: 53IU | Vitamin C: 0.1mg | Calcium: 14mg | Iron: 1mg
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Recipe Rating

5 responses to “Smoked Pork Loin”

  1. Janice Avatar

    5 stars
    I recently made this smoked pork loin, and it was a burst of deliciousness in every bite! I love how it is perfectly cooked every time, and it keeps me wanting for more! This recipe is a must-try!

  2. Jane Avatar

    5 stars
    I first made this dish for a bunch of friends when we had a barbecue over the weekend. Everyone raved about it, and you’ll see why. They’re just so darn flavorful and juicy!

  3. Jenn Avatar

    5 stars
    This wa so good! It was tender and juicy, and had the perfect amount of smoke and spices. I served it for dinner, and my husband loved it too! (He went for seconds!!)

  4. Rini Avatar

    5 stars
    Gave this recipe to a friend who loves pork loin. He was delighted to try it, especially because it had smokey flavors. He said it was very easy to make and it took no effort. The pork loin was moist, juicy and just the right amount of smokey flavors.

  5. Elizabeth S Avatar
    Elizabeth S

    5 stars
    This was so incredibly delicious and it had a wonderful pink smoke ring! I used a vertical smoker and it still turned out perfect. We served ours with a garden salad.