Simple Smoked Pork Loin - The Keep At House Chef

Smoked pork loin may simply be one of the underrated meats to throw on the smoker. It’s lean, cooks pretty shortly, and when accomplished proper, seems juicy, tender, and full of smoky taste. All you want is an easy rub, a bit time, and a buttery end to get that excellent caramelized crust.

Make it a meal with a aspect of German Potato Salad or Smoked Mac and Cheese.

Why Our Recipe

Smoked low and gradual to maintain the pork juicy and tender.
Easy seasoning mix that builds taste, however retains it straightforward and excellent for each newbies and execs.
Basted in butter and completed scorching for a crispy, caramelized crust.

This recipe is nice whether or not you’re new to the smoker or already identified in your yard barbecue. This recipe will make you appear to be a professional. We’ll stroll you thru find out how to season, smoke, and baste your pork loin for the very best outcomes. Plus, we’ve included pellet suggestions so you possibly can customise the smoke taste and showcase.

Ingredient Notes

Pork Loin: Search for a 3 to 4 pound boneless pork loin roast. Simply don’t confuse it with pork tenderloin, which is far smaller and cooks quicker.
Olive Oil: Helps the seasoning stick and provides a bit further moisture to the floor of the meat.
Salt: Common desk salt works fantastic, but when utilizing kosher salt, improve the quantity to 2 tablespoons.
Black Pepper: Freshly floor black pepper offers you the boldest taste.
Smoked Paprika: Provides a refined smoky sweetness and exquisite coloration to the crust.
Onion Powder: Brings a pleasant savory taste.
Garlic Powder: Provides a mellow garlic taste with out the danger of burning contemporary garlic.
Salted Butter: Used for basting in the course of the high-heat end. You can even simply use unsalted if that’s what you’ve acquired.

Pellet Suggestions

In terms of pork loin, you possibly can actually play with it to get a taste that’s excellent for you.

Apple or Cherry Pellets: For a candy, gentle smoke with a refined fruity taste. Nice in order for you the pork taste to shine with out being overpowered.

Hickory Pellets: Provides a robust, savory smoke. In case you love traditional barbecue taste, hickory is the best way to go.

Mixture: Many pitmasters (together with Chef Cayt) like to combine hickory and cherry for a balanced, savory smoke with only a trace of sweetness and a beautiful reddish hue on the meat.

Makeshift People who smoke

In case you don’t have a pellet smoker, you possibly can nonetheless make superb smoked pork loin on a fuel or charcoal grill! Simply be sure you monitor the grill temperature and add extra wooden chips as wanted to maintain the smoke going.

Fuel Grill: Flip one aspect on low and go away the opposite off. Place a smoker field or a foil pouch full of wooden chips over the lit burner. Put the pork loin on the unlit aspect and hold the lid closed. Attempt to keep a gentle 225°F.

Charcoal Grill: Push all of the coals to 1 aspect and add soaked wooden chips or chunks instantly on the coals. Place the pork loin on the cooler aspect and regulate the vents to maintain the temperature round 225°F.

Use a Meat Thermometer

A meat thermometer is the important thing to completely cooked pork loin. You’ll wish to pull the pork from the smoker when it reaches an inner temperature of 135°F (57°C). After the high-heat ending step and a brief relaxation, it can climb to the protected 145°F (63°C). All the time test the temperature within the thickest a part of the loin for essentially the most correct studying.

Storage & Reheating Directions

Refrigerate leftovers in an hermetic container for as much as 4 days.

To freeze, wrap slices or complete parts tightly in plastic wrap, then place in a freezer-safe bag or container. Freeze for as much as 3 months. Thaw in a single day within the fridge earlier than reheating.

Reheat within the Oven: Place slices in a baking dish with a small quantity of water to create a bit steam. Cowl with foil and heat at 300°F for about 10 to fifteen minutes or till heated by way of.