Hereโs the easiest and best way of smoking a boneless pork loin or tenderloin and the recipe for the most amazing smoked pork with dry rub too! No need for sauce on this meat because the pork dry rub and smoker do all the work for you. The most flavorful slices of meat youโll ever try.
Smoked boneless pork loin has never been easier and more delicious! When itโs the summertime we get excited to uncover our electric smoker and throw in anything that sounds like it might be good smoked. Weโve come up with a list of our favorite easy smoker recipes using our electric smoker but really you can have any style smoker and make this pork loin that needs no sauce, just this pork tenderloin rub thatโs sweet and savory. (affiliate links present)
Easy Smoked Pork Loin Recipe
Seriously my husband was Smoking a Boneless Pork Loin one day and the kids couldnโt keep their hands off of it! High protein packed with a sweet and savory mixture coating the outside. OH yum.
With a mix of brown sugar, chili powder, and other spices rubbed all over on the top and bottom this dry rub creates a wonderful taste and crust on the outside. THIS will make your smoked pork irresistible and really perfect for any other type of meat too.
To get your meats absolutely perfect we have this printable meat smoking chart to refer to so each and every time it will be fork tender.
- Recently we upgraded to this Traeger pellet smoker and grill and love it.
- We started with an electric smoker that was a Charbroil which worked well to start with.
- I like applewood pellets, we always have those on hand and make almost everything.
Traeger Pork Loin
There are many different smoker brands out there. Donโt feel like you need the most expensive one out there. We started with a small cheap electric version and made a ton of things in it. Worked great and got us going to smoke meat in a Traeger even more when we upgraded.
If you are just beginning, just do it. Choose the type you can afford and start out with simple recipes like this one that donโt need anything other than some seasonings.
You can even buy bottled rubs of all different kinds if you want to make things really simple for yourself. Use it way beyond just this Smoking a Boneless Pork Loin for sure. Itโs great on everything. Leave the middle as is or slice and stuff with apples like our Pork Roulade, so delish.
This is how I figure out what we are going to smoke the next day. I go to the store and see what is on sale! Seriously, less than $5 for all 5 of us to eat dinner + have leftovers for lunch the next day is my ideal kindaโ dinner. I donโt know about you but this is the best way to cook.
- Just about any meat can be smoked. It is not only an easy way to cook outdoors but creates a wonderful flavor that you just canโt get on the grill.
Like I said, if youโre new to smoking you donโt need an expensive model. We have a smoker that was less than $200 when we bought it and have had no issues with it. Just put a cover over it to save it from being weathered during the winter months and get ready to cook in it nightly once it warms up outside.
How Long to Cook Boneless Pork Loin on Smoker
A Traeger pellet grill works for cooking pork great because it keeps the temperature steady even if it is really cold outside. This will take about 4 hours depending on the weight and thickness to get done in the very center.
There are bottled mixes you can buy to use but making your own is just as easy. We will share what we used below. It is great on all different types of meat too, not just pig.
Dry Rub Ingredients
- Brown sugar for a bit of sweetness
- White sugar we like too
- Garlic powder we like
- Salt, kosher salt is best with a bit of pepper
- Onion powder
Just mix these together in a small dish and rub all over the whole thing. Allow the excess to fall off before laying on the grates and go. This is a very lean cut so there really isnโt any excess fat to cut off when done. We slice it up but you could dice into more of a pulled pork dish and toss with your favorite sauce instead.
Equipment Needed
- Smoker
- Bowl to mix seasonings
- Thermometer to test temp.
- We used the apple smoke chips to smoke this pork loin. I buy a variety wood chip box so we can try different ones, it lasts throughout the summer which is perfect.
What temperature does pork need to be?
As with any meat but especially with pork you need to make sure it is cooked properly which is 160 degrees F. for something like this following this meat temperature guide. The nice thing about the electric smoker we have is that it has a meat thermometer inside that does all that work for you!!
Thereโs a printable recipe card at the bottom but here is a quick rundown. First pat it dry with paper towels and rub outside with olive oil. When youโre done with this try how to cook Smithfield pork tenderloin with a dry rub.
How to Smoke a Poneless Pork Loin
- In a bowl mix all pork loin rub ingredients together until combined and generously rub it on the outside, massaging it in.
- Place pork on middle rack of smoker on grill grates. Put probe in end of meat pushing in so it reaches middle and can accurately tell you the temp. ensuring that it cooks all the way thru.
- Fill wood chip drawer with wood chips. Set smoker to 200 degrees F. and smoke until thermometer comes to 160 degrees to ensure pork is done.
- For the pork loin we had it took about 4 hours cooking time(will vary within 30 minutes depending on thickness). With our electric smoker the probe is attached to it so when it reaches the done temp for the meat it shuts off and lowers to 120 degrees to keep warm. If you donโt have this check after 3 hrs or so to check how close to 160 it is.
- timing will vary with how large your cut of pork is of course
What to do with leftovers
Honestly though I didnโt have to pay close attention since the probe knows when itโs properly cooked thru. Once done the smoker will just keep it warm until weโre ready to eat. I popped this in around lunch time and it was ready for dinner. We like to eat early, around 5pm so it is perfect. Then make Leftover Pork Loin Recipes next day if there is any.
If youโre looking for another great smoker recipe, this is how to smoke salmon!
Smoking a Boneless Pork Loin
Equipment
- 1 smoker
- 1 thermometer
- 1 Bowl for dry rub
Ingredients
- 1 pork loin, 2-3 lbs.
- 3 tbsp olive oil
Dry Rub
- 3/4 c brown sugar
- 1/2 c sugar
- 1 tbsp garlic powder
- 1/2 tbsp pepper
- 2 tbsp salt, kosher salt is best
- 1 tbsp onion powder
Instructions
- Rub outside of boneless pork loin with olive oil.
- In a bowl mix all pork loin rub ingredients together until combined and generously rub it on the outside of your meat massaging it in.
- Place pork on middle rack of smoker (we have an electric smoker) and put probe in end of pork pushing in so it reaches middle and can accurately tell you the temp. ensuring that it cooks all the way thru.
- Fill wood chip drawer with wood chips. Set smoker to 200 degrees F. and smoke until thermometer comes to 160 degrees to ensure pork is done.
- For the pork loin we had it took about 4 hours and with our electric smoker the probe is attached to it so when it reaches the done temp for the meat it shuts off and lowers to 120 degrees to keep warm. If you donโt have this check after 3 hrs or so to check how close to 160 it is.
- Allow to rest on a cutting board for at least 15 minutes before slicing. Serve!
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Found this just in time for it to become our summer go to recipe! Simple and delicious.
yeah!
This came out great. The whole family loved it! Thanks for sharing.
Awesome
I have all of the ingredients for this and it sounds so simple. Canโt wait to make!
Delicious! The whole family loved it. Thanks for sharing!
So glad
Love what the smoke adds to the meat! So good!
I like the idea of putting it on and leaving it to do itโs thing! Thanks for sharing!
You no longer need to cook pork to 160 internal temperature. Pork can be cooked to 145 internal temperature now. Since like 2011
Agreed! They did include a url to a cooking guide which reflected the 145 temp. It also indicated 165 is well done. I find 145 is great because the pork is juicy.
Nice but what about a rub without sugar .
@Larry Penn, what about it?