Smoked Pork Loin

Alright, listen up! Today we're tackling a classic: Smoked Pork Loin. It's lean, flavorful, and, with the right technique, incredibly juicy. Forget those dried-out excuses for pork you've had before! This recipe will give you tender, smoke-kissed perfection.

Recipe: Chef's Smoked Pork Loin

Yields: 6-8 Servings Prep Time: 30 minutes (plus marinating time - ideally 4-8 hours) Cook Time: 2.5 - 3.5 hours (depending on smoker temperature)

Ingredients:

• For the Pork Loin:
  • 1 (3-4 pound) Pork Loin, trimmed of excess silver skin
  • 2 tablespoons Olive Oil
  • 1 tablespoon Smoked Paprika
  • 1 tablespoon Garlic Powder
  • 1 tablespoon Onion Powder
  • 1 tablespoon Brown Sugar (light or dark)
  • 1 teaspoon Dried Thyme
  • 1 teaspoon Dried Rosemary, crushed
  • 1 teaspoon Chili Powder
  • 1/2 teaspoon Black Pepper, freshly ground
  • 1/2 teaspoon Kosher Salt (or to taste)
• For the Brine (Optional, but Highly Recommended for Extra Moisture):
  • 1 gallon Water
  • 1/2 cup Kosher Salt
  • 1/4 cup Brown Sugar
  • 2 tablespoons Whole Black Peppercorns
  • 4 cloves Garlic, crushed
  • 2 Bay Leaves
  • 1 Lemon, sliced
• For the Smoke:
  • Your choice of wood chips (Apple, Cherry, Pecan, or Hickory all work beautifully). I prefer a blend of apple and cherry for this cut.

Equipment:

• Smoker
• Meat Thermometer (Digital is preferred for accuracy)
• Large Bowl or Brining Bag (if brining)
• Small Bowl for spice rub
• Sharp Knife
• Basting Brush (optional)

Instructions:

1. Prepare the Brine (Optional, but Recommended):

• In a large pot, combine water, salt, brown sugar, peppercorns, garlic, bay leaves, and lemon slices.
• Bring to a simmer over medium heat, stirring until salt and sugar are dissolved.
• Remove from heat and let cool completely.
• Place the pork loin in a large bowl or brining bag. Pour the cooled brine over the pork, ensuring it is fully submerged.
• Refrigerate for at least 4 hours, or preferably 8 hours.

2. Prepare the Pork Loin:

• If you brined the pork, remove it from the brine and pat it completely dry with paper towels. This is crucial for a good smoke ring.
• In a small bowl, combine olive oil, smoked paprika, garlic powder, onion powder, brown sugar, thyme, rosemary, chili powder, salt, and pepper.
• Rub the spice mixture generously over the entire surface of the pork loin, ensuring it's evenly coated.

3. Prepare the Smoker:

• Preheat your smoker to 225°F (107°C). This low and slow temperature is key for tenderness.
• Add your chosen wood chips to the smoker according to the manufacturer's instructions. Remember to replenish the wood chips as needed throughout the smoking process to maintain a consistent smoke.

4. Smoke the Pork Loin:

• Place the pork loin directly on the smoker rack.
• Insert a meat thermometer into the thickest part of the loin, making sure it doesn't touch bone.
• Smoke for approximately 2.5 - 3.5 hours, or until the internal temperature reaches 140°F (60°C).
• Optional Basting: For extra flavor, you can baste the pork loin with a simple mixture of apple juice and melted butter every hour, starting after the first hour of smoking.

5. Rest and Serve:

• Once the internal temperature reaches 140°F (60°C), remove the pork loin from the smoker and wrap it loosely in foil.
• Let it rest for at least 15-20 minutes. During this time, the internal temperature will continue to rise to the safe and recommended final temperature of 145°F (63°C). This resting period is absolutely critical for juicy results! The muscle fibers relax and reabsorb moisture.
• Unwrap the pork loin and slice it thinly against the grain.
• Serve immediately and enjoy the smoky goodness!

Chef's Notes & Tips:

• Don't Overcook! Pork loin is lean and can dry out easily. Pay close attention to the internal temperature.
• Wood Selection: Experiment with different wood chips to find your favorite flavor profile. Apple and Cherry are milder and sweeter, while Hickory provides a bolder, more assertive smoke.
• Temperature Control: Maintaining a consistent smoker temperature is essential. Use a reliable thermometer and monitor the temperature closely.
• Spice Rub Adjustments: Feel free to adjust the spice rub to your liking. If you like it spicier, add more chili powder or a pinch of cayenne pepper.
• Resting is Non-Negotiable! Seriously, don't skip the resting period. It makes a huge difference.
• Serve with: This smoked pork loin pairs well with mashed potatoes, roasted vegetables, cornbread, or a simple salad. A tangy BBQ sauce is also a great addition.

Enjoy your perfectly smoked pork loin! You've earned it! Now go impress your guests!