Smoking pork loin is one of the best ways to bring out its juicy, savory flavor with a hint of smoky goodness. But one question home cooks often ask is: How long to smoke pork loin per pound? Whether you’re a weekend grill master or a beginner just getting into smoked meats, this guide will walk you through everything you need to know—cooking time, temperatures, tips, and a simple recipe to guarantee mouthwatering results.
How Long to Smoke Pork Loin Per Pound?
On average, it takes about 30–40 minutes per pound to smoke pork loin at 225°F (107°C).
Here’s a quick breakdown:
- 225°F (low and slow): ~30–40 minutes per pound
- 250°F: ~25–30 minutes per pound
- 275°F (faster cook): ~20–25 minutes per pound
So, for a 3-pound pork loin, you’re looking at 90 to 120 minutes at 225°F. But remember—time is a guide, not a rule. The most reliable way to know when it’s done is by using a meat thermometer.
Internal Temperature for Smoked Pork Loin
No matter how many pounds your pork loin weighs, the magic number for doneness is:
- 145°F (63°C) for medium-rare (USDA recommended)
- 160°F (71°C) for a firmer, traditional texture
Always rest your pork loin for 10–15 minutes after smoking to let the juices redistribute.
Factors That Affect Smoking Time
While the 30–40 minutes per pound rule is a great starting point, several factors can influence the total cook time:
- Thickness of the loin – Thicker cuts take longer than thinner ones, even if the weight is the same.
- Bone-in vs. boneless – Bone-in cuts can take a bit longer.
- Smoker type – Pellet smokers, electric smokers, offset smokers, or charcoal grills all have slightly different airflow and heat consistency.
- Weather – Wind, humidity, and outdoor temperature can impact how steady your smoker holds heat.
- Resting time – Don’t skip this! Even the perfect internal temperature won’t matter if you slice it too soon.
Best Wood for Smoking Pork Loin
The flavor of your pork loin also depends on the type of wood you use. Some of the best wood choices include:
- Applewood – Light, sweet, and classic for pork
- Cherry – Adds beautiful color and subtle sweetness
- Hickory – Stronger smoke, great if you like bolder flavor
- Maple – Slightly sweet, mellow smoke
- Oak – A good all-purpose wood if you want balance
Mix and match for a custom flavor!
Pork Loin vs. Pork Tenderloin (Don’t Confuse Them!)
It’s a common mistake—pork loin and pork tenderloin are not the same:
- Pork Loin: A larger, wider cut. Often sold boneless or bone-in. Great for smoking.
- Pork Tenderloin: A smaller, thinner cut. Cooks faster, better for quick grilling or pan-searing.
This article specifically covers pork loin, so double-check your cut before smoking.
How to Smoke Pork Loin (Step-by-Step)
Here’s a simple, foolproof smoked pork loin recipe you can follow.
Ingredients:
- 3–4 lb boneless pork loin
- 2 tablespoons olive oil
- 2 teaspoons salt
- 1 teaspoon black pepper
- 2 teaspoons smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon dried thyme or rosemary
- Optional: Apple juice or apple cider vinegar for spritzing
Instructions:
1. Prep the Pork Loin
Pat the pork loin dry with paper towels. Trim any excess fat if needed. Rub with olive oil, then coat evenly with the spice mixture.
2. Preheat Your Smoker
Set your smoker to 225°F (107°C). Add your choice of wood chips or pellets.
3. Place Pork Loin on the Smoker
Put the loin directly on the smoker grates. Close the lid and maintain consistent temperature.
4. Spritz Occasionally (Optional)
Every 45 minutes, lightly spritz the pork with apple juice to keep it moist and add extra flavor.
5. Check the Internal Temperature
After about 1.5 to 2 hours (for a 3–4 lb loin), use a digital meat thermometer. When it reaches 145°F, it’s ready. You can smoke to 160°F if you prefer firmer texture.
6. Rest Before Slicing
Remove the loin from the smoker and cover loosely with foil. Rest for 10–15 minutes before slicing to retain juices.
Tips for Perfect Smoked Pork Loin
- Use a reliable meat thermometer: This is non-negotiable. Don’t guess!
- Let it rest: It helps retain juices and flavor.
- Marinate overnight (optional): Add even more flavor with a citrus, garlic, or mustard-based marinade.
- Avoid overcooking: Pork loin is lean and can dry out quickly past 160°F.
- Reverse sear: For crispy outer crust, you can sear the pork on a hot grill for 1–2 minutes after smoking.
Frequently Asked Questions
Q: Can I smoke pork loin at 275°F to save time?
Yes, but keep an eye on it. At 275°F, it will take around 20–25 minutes per pound. Just monitor the internal temp closely.
Q: Should I wrap my pork loin in foil while smoking?
You can, but it’s not required. Wrapping helps retain moisture but reduces smoke penetration. Many pitmasters wait to wrap until the last 30 minutes if needed.
Q: What sides go well with smoked pork loin?
Smoked pork loin pairs well with:
- Baked beans
- Cornbread
- Roasted vegetables
- Mac and cheese
- Coleslaw
- Grilled asparagus
Final Thoughts
So, how long to smoke pork loin per pound? As a solid rule of thumb:
30–40 minutes per pound at 225°F, aiming for an internal temp of 145°F.
The secret isn’t just in the time—it’s in the technique. Use a meat thermometer, season generously, smoke with the right wood, and let it rest before slicing. Master those steps, and you’ll turn a simple pork loin into a smoky, juicy showstopper that your guests will rave about.