Pork loin is underrated when it comes to smoking meats. However, don’t knock smoking pork loin until you try it.
Smoking pork loin at 250°F infuses it with a smoky flavor.
- How To Choose Pork Loin
- What’s The Best Temperature To Smoke Pork Loin?
- Should I Wrap Pork Loin When Smoking?
- How Long To Smoke A Pork Loin At 250
- How To Smoke A Pork Loin At 250
- Final Thoughts
How To Choose Pork Loin
You cannot smoke pork loin without going to the store and selecting a pork loin. However, you cannot choose any pork loin. You need a quality cut of pork loin.
A high-quality pork loin has a pinkish-reddish color. The color should be bright, not dull.
Avoid pale pork loins that have a pale color. Additionally, avoid pork loin that has dark spots on it. This is a sign that the pork may have been sitting in the meat case for a few days.
Do not purchase pork tenderloin in place of pork loin. Pork loin and pork loin are similar, but they are not the same thing.
Pork tenderloin is narrow, slender, and long. Pork tenderloin is also boneless.
In contrast, pork loin is wide and flat. Pork loin can also be bone-in or boneless.
What’s The Best Temperature To Smoke Pork Loin?
The best temperature to smoke pork loin is difficult to ascertain. Generally speaking, the lower the temperature, the better. It will be easier to reach the ideal temperature of 145°F.
If the temperature is too high, it’s easier to overcook the pork loin and end up with tough, dry meat.
Depending on who you ask, some people may say 225°F is the perfect temperature. Others will say that 250°F is the ideal temperature for smoking pork loin. Some people also smoke pork loin at 250°F.
However, the truth is that all of these temperatures are perfect for smoking pork loin. You can experiment with these 3 temperatures until you find the temperature that’s perfect for you.
Should I Wrap Pork Loin When Smoking?
Wrapping meat is a technique used when smoking a brisket. The goal is to help speed up the brisket’s cooking time after it enters the stall.
Since pork is a relatively lean cut, people think wrapping it will prevent it from drying out over a long cooking time. However, pork tenderloin is not the same thing as brisket.
There is no need to wrap pork loin. Wrapping pork loin with foil or butcher paper can do more harm than good. The wrapping can prevent the smoke from penetrating the meat.
Smoke is what gives the pork loin its flavor. Without the smoke, it would not be smoked pork loin. So do not wrap your smoked pork loin.
As long as you monitor the pork loin’s temperature and cook it until it reaches 145°F, the chances of the pork loin overcooking will be next to impossible.
How Long To Smoke A Pork Loin At 250
The general equation for cooking pork loin at 250°F is 30 minutes per pound. The average pork loin weighs approximately 30 minutes. Therefore, it will take about 1 1/2 hours to cook a 3-pound pork loin.
How Long To Smoke A 2-pound Pork Loin At 250
Since the pork loin will be cooked at a higher temperature, it will cook faster. A 2-pound pork loin is rather small, so it will only take 1 hour to smoke.
If you do smoke a 2-pound pork loin and are feeding more than 2-3 people, you will need to smoke 2-3 or more 2-pound pork loins. You can also smoke a larger pork loin.
How Long To Smoke A 4 Pound Pork Loin At 250
A 4-pound pork loin takes about 2 hours to smoke at 250°F. However, check the pork loin after 1-1 1/2 hours.
Do a temperature check to ensure the pork does not overcook.
How Long To Smoke A 5 Pound Pork Loin At 250
A 5-pound pork loin takes about 1 1/2 hours to smoke at 250°F. Therefore, it takes about 3 hours to smoke a 5-pound pork loin.
How To Smoke A 10 Pound Pork Loin At 250
10-pound pork is a large cut of pork. So it will take 5- 5 1/2 hours to smoke. Check the pork loin’s temperature after 5 hours to ensure it does not overcook.
How To Smoke A Pork Loin At 250
Smoking pork loin is relatively easy. Since we’ve already talked about how to smoke a pork loin at 250°F, it will be a breeze.
First, set up your smoker. Preheat, the smoker to 250°F. Next, add your wood chips to the box.
You can use applewood, hickory, or cherrywood. You can use mesquite wood. However, I recommend using a small amount or mixing it with another type of wood. Mesquite can easily overpower the flavor of the pork loin.
Next, score the pork loin’s fat cap. Season the pork loin with your favorite seasoning or BBQ rub. While a sprinkling of salt and pepper will work, since pork loin has a delicate flavor, a rub can really enhance its flavor.
You can marinate the pork loin for a few hours or smoke it after your season. However, do not marinate the pork loin too long, or it may ruin the meat’s texture.
Place the pork loin in the smoker fat-side up and close the lid. Smoke the pork loin for 1-5 1/2 hours until it has a temperature of 145°F.
Do not open the smoker’s door unless you add more wood chips or fuel to the smoker or check the pork’s internal temperature.
Depending on the pork loins size, check the pork loin’s internal temperature at the halfway mark.
Remove the pork loin from the smoker once it has the right temperature. Place it onto a platter and loosely tent the pork loin with foil.
Let it rest for at least 15-20 minutes. Next, cut the pork tenderloin into slices and serve it.
Smoking pork tenderloin at 250°F is an excellent idea. Smoking the loin gives it a superb flavor. As long as you smoke the pork loin for the right amount of time, it will be moist and delicious.