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Smoked Pork Loin Recipe

Most every part of a pig is delicious, given you add some heat, seasoning, and smoke—and a pork loin is no exception. This is not a fancy recipe, but if you follow these steps, I think you will find the results astounding.

You will need a barbecue smoker of some sort. If you’re using a small smoker, you can cut the loin in half and cook the pieces side by side to make it fit on the grate. I am using my Meadow Creek SQ36 Smoker, which was long enough to hold a loin and a ham on one grate.

Our local Piggly Wiggly had their pork loin on sale for $1.79/pound. Normal price is $2.99, so I just had to pick one up. ;-)

Sometimes I pre-season my meat the night before to let the rub marinate with the meat, but this time I skipped that. I bought it fresh (not frozen) and refrigerated it until I was ready to cook it. Then I just unwrapped, rinsed, and seasoned it with Butt Rub.

Pork Loin

Seasoned Pork Loin

I fired my Meadow Creek SQ36 Smoker with about 6-8 pounds of charcoal and a few chunks of apple wood. The meat went on the smoker at 11:45 am. I added apple wood two more times, at 1:00 and 1:45. Both times the temp had dropped out of control because I was too distracted to tend the fire like I should have. To my shame, the smoker also charged for the sky a time or two because of my carelessness.

Pork Loin on SQ36 Smoker

Smoked Pork Loin

By 2:35 the loin was sitting around 145 degrees and ready to pull off. A few minutes before this, I glazed it with a homemade barbecue sauce (Jeff Phillip’s recipe). Earlier, I had slathered the whole thing with sauce and was going to let it glaze for a bit, but it was too early in the game, so the sauce turned a strange color and some of it cooked off. I simply rubbed some of it off and put more on. Then I wrapped the loin in foil and put it in my empty ice chest.

Smoked Pork Loin

Smoked Pork Loin

Of course, before that, I had to sample it and make sure it was fit to eat! Turns out it was unlawfully fantastic and got some good reviews. We took it up to my Dad’s house and had sandwiches for supper with some friends. It’s very rewarding to feed friends and family (or customers) and know they thoroughly enjoyed it.

Smoked Pork Loin

Piggly Wiggly had pork loin on sale for $1.79/pound again last week, so I got another one for Christmas. I’m looking forward to a repeat of smoked ham, loin, and maybe even turkey.

Now it’s your turn. Try it and then come back here to share your story.

Have fun,

Lavern

6 Responses to “Smoked Pork Loin Recipe”

  1. Alex Says:

    Lavern:
    During the Christmas Holiday Season many of the grocery stores including Costco’s meat dept. carry pork loin rib roasts with the bone in. Much better results over the boneless loin. Give it a try.

    [Reply]

    Lavern Reply:

    Alex, thanks for the tip. That sounds great.

    [Reply]

  2. Tim Koss Says:

    Thank you for the advice. I don’t know what Butt Rub is so I’ll probably use the pork rub my wife buys before I smoke it. I will get some BBQ sauce based on your advice for the end of the process. I suspect my process will be longer because I only have a Cabella’s electric smoker. I’ve smoked a lot of kielbasa(Easter) and salmon in it but I haven’t smoke any large meat pieces since I had a Brinkman Charcoal smoker. Thanks for your help.

    [Reply]

  3. Ken Green Says:

    I’m planning to try your method/recipe since we have the pork loin and the apple wood chunks. BUT, for some reason, you neglected to mention what temperature you were trying to keep the smoker. You mentioned that, at times, the temp dropped too far, and at other times it went too high.

    Tell me, please, what temp I should try to keep the smoker when I have the meat in and the door closed (I have a Char-Broil Offset Smoker 430).

    Ken

    [Reply]

    Lavern Reply:

    Ken, for cooking low and slow 225-250 F is a good target temperature.

    [Reply]

  4. Jeff Nesset Says:

    I just smoked 15 loins for a Jackson, Rhythm of the River fest. I have the SQ36 smoker and I received high compliments all wknd. The surprising part was I didn’t even go thru a whole bag of lump charcoal. I temped them to 140-145 and then wrapped in foil and put in the cooler. They were so moist. I used your brisket rub and had sauce on the side if anyone wanted. Can hardly wait for next big crowd. Controlling the temp is so easy on this smoker, what a great product!

    [Reply]

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Struggling to choose the right cooker for your needs? Check out our Meadow Creek cooker comparison charts. If you would like to discuss your dream cooker over the phone, call Marlin toll-free at (877) 602-1568 to get some good, friendly advice. Or if you're close by, come visit our display lot in Pikeville, Tennessee to check out these fine barbeques! We offer a 30-day money back guarantee on all our Meadow Creek barbeque equipment (except the Ultimate Caterers—sorry, too much risk). Please realize that we (Yoder’s Smoky Mountain Barbecue) are a dealer for Meadow Creek. This promise applies only if you buy from us. If for any reason you are not happy with your unit, you may return the cooker to us within 30 days of the delivery or pickup date, and we will refund the purchase price minus the shipping and handling. You are responsible to pay the return shipping.
What did you think of the videos? Meadow Creek makes some amazing smokers, pig roasters, chicken cookers, and grills. All this equipment is made in the Amish Community of Lancaster County, PA. The talented craftsmen at Meadow Creek hand-make each unit. They seriously go the extra mile to make sure you’re smoked pink. What really puts the sauce on the brisket is all the revolutionary features and options that make barbecue fun and easy, and even a money-machine, if BBQ is your business.
Integrity: Meadow Creek cookers are made in a culture of Godly ethics—honesty, diligence, and fairness. Whether it’s a Shoo-fly pie or a barbecue smoker, you will be treated right.
Stainless Steel Grates: Every Meadow Creek barbecue cooker comes standard with non-rusting stainless steel grates. This eliminates the hassle of scrubbing rust and the danger of possible rust contamination on your meat.