Have you ever wanted to know how to smoke a pork loin? Well, you’re in luck as today we are going to show you the exact steps and a recipe to go along with that.
Smoked pork is the perfect choice if you’re planning a BBQ in your backyard. It’s very easy to make and tastes great.
It’s a juicy and delicious part of the pork that will satisfy your taste buds. Smoking this meat is as easy as it gets. For you to smoke this beautiful piece of meat you’re going to need only a few ingredients. So, fire up the flames, prepare your smoker, and get to cooking.
The loin is a perfect fit for large groups of people. This meat doesn’t contain tons of fat, but it’s rich enough to satisfy your friends and family. You need to be careful and watch the temperature though.
Temperature is everything when it comes to smoking pork. You need to set your smoker to 230 Fahrenheit and leave the meat to roast for 2 or 3 hours. Maintaining a low temperature will make sure you don’t overcook the meat.
Another good trick would be smoking pork with a semi-sweet rub. Try to get apple wood and make your fire with it. Applewood and pork are the best combinations when smoking.
You can use your tricks, modify your cooking methods, but, out of my experience, applewood fits this piece of meat perfectly.
What is the Difference Between Pork Loin and Pork Tenderloin?
It’s very easy to confuse pork loin and pork tenderloin. Trust me on this, they aren’t the same at all. Both of these meats are from distinct slices of the pig and they need different cooking methods.
This piece of meat (meaning loin) is cut from the upper part of the pig’s rib cage. It’s a pretty big meat cut and can be cut into smaller pieces.
Pork chops or steaks might ring a tiny bell here. This delicious piece of meat can be cooked in many different ways and it still tastes great. Believe me, you’ll never get enough of it.
Similar to pork loin, pork tenderloin is cut from the spinal area of the pig. Precisely, you need to cut it from the muscles that are sitting along the pig’s central spinal cord.
Surprisingly enough, this piece is much more tender than any other cut and tastes very different. This piece of meat is pretty long and juicy and makes a perfectly sweet meal.
How to Smoke a Pork Loin
It’s always a good idea to position your smoker pretty low. Put these five steps in action to smoke a perfectly juicy pork.
1. Light up the flames and get your smoker ready. Set the temperature to 230 Fahrenheit.
2. Now the pork needs trimming. You’re going to need a towel (paper). Slice away all the unnecessary fat and leave only red meat. (If you prefer a fatty steak, leave however much fat you want on the cut.). Make sure to use the sharpest knife you have. This will ensure that all the fat is sliced nice and quick. When you’re done with this step, cut a few lines (about a quarter of an inch deep) through the meat. If you don’t do it correctly, your seasonings won’t reach the center of the cut.
3. Now it’s time for seasoning the meat. Pour some olive oil on the board and roll it evenly in the juices. You can pour black pepper on it. However, this doesn’t limit you to only using pepper so add whatever you like.
4. Let’s get smoking. If you got the seasoning part right, it’s time to put this delicious meat on the grates of your grill. Don’t forget to close it. Also, check the internal temperature regularly and take it out once the temperature hits 150 degrees Fahrenheit.
5. Now that it’s reached 150 degrees F internally, you need to take the pork out of the smoker and let it rest for 15 minutes. Slice the meat into small pieces, add some more seasoning if you like, and serve it to the table.
How Long to Smoke a 5lb Pork Loin
It all depends on the thickness of the meat, the model of your smoker, and the temperature.
Smoking a 5lb pork loin usually takes no more than two or three hours. If the cut is thin, go ahead and set the time to 2 hours.
However, if you don’t cut your piece of meat, it’s going to take a little longer, maybe 3 or 4 hours maximum.
Serving the Meat
You might be able to smoke this piece without any problems, but if you don’t season and serve it right, lots of flavors are gonna get lost.
Don’t get me wrong, some people love to eat this piece of meat “raw”, straight out of the smoker, but I think it’s best if you take your time to season it correctly.
My perfect combination would be a few cherry tomatoes, garlic, and onion rings. As far as tomatoes go, don’t slice the big ones.
Garlic is another key ingredient to this meal. However, don’t use too much, or else garlic’s flavor will overpower the overall taste.
Frequently Asked Questions
How to smoke a pork loin roast in an electric smoker?
After you season your pork, put it into an electric smoker, set the temperature to 250 Fahrenheit and wait for 2 hours, or take it out when the internal temperature reaches 165 Fahrenheit.
How to smoke a pork loin on a charcoal grill?
The steps are the same as described in the above paragraphs, but the time is different. Don’t take your meat out of the charcoal grill until it has cooked fully for three hours.
How to smoke a pork loin on a gas grill?
The gas grill needs the same procedure as a charcoal grill. However, the temperature must be set to 235 Fahrenheit. The internal temperature is also the same 165 degrees Fahrenheit.
Is it a good idea to fry pork on the pan instead of smoking it?
I’m gonna go ahead and say no because most of the flavor and juices are lost when using a frying pan.
Do we need to season the meat before or after it’s finished cooking?
I do both, but it’s totally up to you. The seasoning part greatly depends on your own taste.
How long do I have to let it sit after it’s done cooking?
10 to 15 minutes. It’s more than enough for the meat to absorb all the juices.
What sauce goes best with this meat?
Well, it depends on how juicy you like your steak. Personally, I like to pour a little bit of BBQ sauce on top of it and then sprinkle some black pepper to give it a spicy test.