Here we share easy instructions and tips to perfectly smoke a tender and juicy pork loin (or pork tenderloin) crusted with a sweet, slightly spicy rub.
Prep Time15 minutesmins
Cook Time3 hourshrs
Total Time3 hourshrs15 minutesmins
Course: Main, Main Course
Cuisine: American, Southern
Servings: 6servings
Calories: 369kcal
Author: Sommer Collier
Ingredients
3-6poundwhole boneless pork loinor use pork tenderloin instead!
Preheat your smoker to 225°F. Load it with your preferred wood chips or wood pellets. (There is not a “best“ wood for smoking pork in my opinion. It’s a personal preference. I used a blend of Hickory and Applewood pellets.)
Remove any excess fat off of the pork loin or pork tenderloin. Then remove the thin silver skin off the underside if necessary. (Often both the fat and silver skin are removed for you at the butcher counter.)
Set out a small bowl. Mix the brown sugar, salt, paprika, garlic powder, onion powder, black pepper, and chipotle pepper together. *This mixture is enough for a large pork loin or several pork tenderloins. If smoking just one pork tenderloin, you will have extra seasoning to save and use at a later date.
Use your hands to pack the rub evenly onto the entire surface of the pork.
Set the pork loin on the smoker. Insert a meat thermometer probe into the thickest part of the loin. Set the alarm to go off when the center-most interior temperature reaches 145°F. For a pork tenderloin this can take as little as 40-60 minutes. Yet for a large pork loin, it may take up to 3 1/2 hours.
Once the interior temperature reaches 145°F, remove the pork loin from the smoker. Loosely cover with foil and allow the pork loin to rest for at least 15 minutes. Slice and enjoy warm.
Video
Notes
I like to use smoked paprika, but since we’re smoking the meat it’s not necessary.