This smoked pork loin roast recipe is perfect for a barbecue on the beach or a cookout at home!

Want to make an award-winning smoked pork loin roast? We thought you would!  If your pellet smoker is a Traeger or a MasterBuilt, the best way to make smoked pork loin is brined, dry-rubbed, and then low and slow!

slice of Smoked Pork Loin on a cutting board with roast behind it

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Experiment with different wood chips or pellets like applewood, cherry, hickory, or mesquite for a unique flavor that will have everyone coming back for more! Even a bacon-wrapped version of a smoked boneless pork loin will taste amazing!

Smoked Pork Loin Rub

Whether using a whole pork loin or a bone-in pork loin, this dry rub will add savory layers of flavor for a tender and juicy loin! It’s quick and easy to whip up and adds the perfect combination of spices to the pork.

We often double the dry rub recipe and keep half for next time!

PRO TIP: For a quick and easy rub, don’t hesitate to use ready-made taco, chili, or even Italian dressing mix. The combination of the rub and the pellets, wood chips, or charcoal if grilling will make any pork loin absolutely delicious!

How to Smoke a Pork Loin

Smoking a whole pork loin is super easy!

  1. Score the fat cap of the loin and rub the entire loin with spice rub.
  2. Place meat in the smoker with fat cap up and close lid.
  3. Once the pork loin is fully smoked, remove it from the smoker and wrap in foil while it rests.

We don’t brine the pork for this recipe but feel free to use your favorite brine.

Smoked Pork Loin cut on a wooden cutting board

How Long to Smoke a Pork Loin

Time per pound is an important calculation to ensure that the entire pork loin is cooked thoroughly but not overcooked.

  • Always test the smoked pork loin internal temp. Insert a meat thermometer into the thickest part of the meat. For a bone-in pork loin, keep the thermometer away from the bone for an accurate reading.
  • Cook to a temperature of 145° F. Once the smoked loin is removed from the smoker, it will continue to cook slightly while it rests.

finished cooking Smoked Pork Loin in tin foil

Here is a brief guide for smoking times, but always refer to the user’s manual for your particular smoker.

  • For a boneless pork loin: Smoke for about 2 ½ to 3 hours, adding new chips as necessary.
  • For a whole pork loin: Smoke for about 3 to 3 ½ hours, adding new chips as necessary.

Perfect Sides for Smoked Pork

When it comes to finding the perfect sides for smoked pork loin, read on for a meal fit for royalty!

top view of cut Smoked Pork Loin

How to Store and Reheat

Smoked pork loin makes great leftovers! It’s terrific sliced super thin for a sandwich with lettuce and tomato. Or cut it up and make it into pork carnitas!

Keep it in the refrigerator in an airtight container or a zippered bag. Reheat in the microwave or on the stovetop in a saute pan with a little water, broth, or BBQ sauce.

slice of Smoked Pork Loin on a cutting board with roast behind it
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Smoked Pork Loin

Smoked Pork Loin is a melt-in-your-mouth entree with a smokey flavor!
Prep Time 10 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 40 minutes
Servings 12 servings
Author Candace


  • 6.5 pounds pork loin roast

Dry Rub


  • Preheat smoker to 250°F.
  • Remove from fridge 30 min before smoking.
  • Mix all dry rub ingredients together in a small bowl.
  • Place meat on cutting board with fat cap up and score the top. Rub all surfaces with dry rub. Insert digital thermometer into pork loin.
  • Place meat in smoker (fat cap up).
  • Smoke with hickory wood or oak wood flavored with cognac. Insert wood chunks and add wood chunks every 30 minutes if necessary.
  • Leave chamber open every 30 minutes for 3-5 minutes to increase smoke.
  • Cook to pork loin to internal temperature of 145°F, about 2 ½ hours.
  • Wrap in foil and rest for 15 minutes before serving.
5 from 33 votes↑ Click stars to rate now!
Or to leave a comment, click here!

Nutrition Information

Calories: 366 | Carbohydrates: 10g | Protein: 56g | Fat: 11g | Saturated Fat: 3g | Cholesterol: 155mg | Sodium: 125mg | Potassium: 1055mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1141IU | Vitamin C: 1mg | Calcium: 51mg | Iron: 2mg

Nutrition information does not include optional ingredients or garnish and is an estimate. It may change based on actual ingredients and cooking methods used.

Course Main Course
Cuisine American

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About the author

I am a wife, mother of two, and professional accountant. I love fantastic food, and it is so often the center of our lives, from everyday dinner, to family gatherings, and special evenings at fabulous restaurants. I have always loved cooking and baking, with my mom and grandma, and now, with my daughter and son. I love trying new recipes while enjoying my favorites too. I’m so happy to share them with you.
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Recipe Rating


  1. 5 stars
    Great article. What temperature do you set the smoker to? Excited to try this next time I grill.

  2. 5 stars
    We are thrilled!! After suffering through several dry tough pork loins we came upon your advice. We just had the most juicy tender flavor-filled loin ever! We brined for 24 hours, and actually forgot the dry rub, used a probe, pulled it at 140 and wrapped it for 10 minutes when the temp came up to 145. Wow. I mean really, wow. Thanks so much.