To really crisp this up you can either pan fry it before the smoke, smoke it at a minimum of 300 ☏ or put it in the oven at a very high temperature (around 500☏) for around 5-8 minutes after it has reached 140☏ to give it the crispy top. With a smoked pork loin you’ll probably have a nice layer of fat on the top. Still taking it off the heat at around 140-145☏. The slower way is to set the smoker to about 250 ☏ and smoke it for about an hour longer. Here’s a few posts we’ve written that will probably be useful: This not only helps you cook the meat safely, but will allow you to take it off the heat at just the right time to make it perfectly cooked. The internal temperature we’re looking to hit is 145☏.Īs with all meat smoking we’d highly suggest using a digital meat thermometer to be able to give you a very accurate reading of the internal temperature. This is the faster way of cooking the boneless pork loin and it will be done in just a couple of hours. As it doesn’t require the usual low and slow efforts you have more choice. There are several ways to cook a pork loin on a smoker. If, however, you’re like us and using a charcoal smoker then there’s a few more things to know. If you have an electric, gas or pellet smoker this should be easy enough. It gives a really sweet yet smoky flavor that works perfectly with lighter meats such as pork. There’s lots of interesting marinades on the web but we’d suggest looking at the turkey we smoked and using the rub/marinade we used for that. If you’re looking to try something a little different we’d recommend trying a marinade over a standard rub. For a list of our recommended rubs check out our list of the top 10 BBQ rubs. It used up about two thirds of the mixture. We mixed all of these together in a bowl and applied it to the other half of the loin. The other one used a homemade rub that uses the following ingredients: Try poking holes in the loin and adding cloves of garlic to really add some flavor. This piece of meat was to be used later as the base to many other recipes and was surprisingly tasty for such a simple coating. To keep things super simple one of the loins was rubbed in simply salt, pepper, a splash of oil and a little bit of garlic powder.
We decided to mix things up a little with each piece instead of using the same rub on both. This left us with two similar sized loin pieces. As we are using the 18 inch Weber Smokey Mountain we cut it down to size so it could fit. To prepare the loin we first washed it, dried it, then cut it to size. For our cook we bought the loin by itself for simplicity so will be doing a smoked boneless pork loin roast recipe. As you can imagine most people will separate the bones into classic ribs and cook the loin by itself. For a more detailed look at ribs, check out our guide here. The bones are actually what you might know to be the loin back (baby back) ribs. The biggest decision you’ll have to make when choosing a pork loin is to have it with the bone in or without the bones.
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