Here’s how to make jaws drop with an easy smoked pork loin roast that makes mouths water, tastes amazing, and is great on sandwiches too.
Check out the step-by-step tutorial video here…
How to Smoke The Perfect Pork Loin Roast
Preparing the pork loin for smoke is very straightforward: rinse under cold water and pat it dry with a paper towel. Trimming off the fat is not necessary, since it helps the pork loin stay juicy, but you can trim it off if you want. Then apply a liberal amount of your favorite BBQ rub, and let the spices work the meat for ~30 minutes.
Time to get the fire started! Set your BBQ up for indirect cooking at 250º-275ºF. Place the pork loin over indirect heat and close the lid.
Once the meat turns to a nice, deeper color (around 90 minutes in), it’s time to use some of your favorite BBQ sauce on it! A thin layer of sauce is enough to give the meat great taste and color. Then continue cooking, while keeping an eye on the internal temperature as well.
Once internal temperature inside the pork loin hits 145º-150ºF, it’s ready for eating!
Take the loin off the BBQ and allow at least 15 minutes of rest. The carryover temperature will keep cooking the meat internally, and the juices will even out and make it even more juicy and tender.
Finally, slice and eat. This pork loin roast is phenomenal in a sandwich with koleslaw and spicy mayo.
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