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–+ servings
Smoking a boneless pork loin creates an irresistible flavor, perfectly captured in the sliced roasted pork loin resting on a wooden cutting board. A knife and tongs sit nearby, ready for serving.
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4.67 from 9 votes

Smoked Boneless Pork Loin Recipe

Best way of making smoked boneless pork loin with dry rub! No need for sauce on this meat because the rub and smoker do all the work for you to create the most flavorful slices of pork you'll ever try.
Prep Time15 minutes
Cook Time4 hours
Total Time4 hours 15 minutes
Course: Entree, Main Course
Cuisine: American
Keyword: easy, loin, pork, smoked
Servings: 8
Author: Justine

Equipment

  • 1 smoker
  • 1 thermometer
  • 1 Bowl for dry rub

Ingredients

Pork Loin Dry Rub

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.
    A person carefully measures salt from a red-lidded container into a measuring spoon, poised above a small glass bowl on a white surface, perfect for enhancing the flavors of the best baked pork chops.
  • 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.
    A boneless pork loin, seasoned with spices, rests inside a metal smoker on a rack. The interior boasts multiple shelves and a small pan at the bottom. The inviting words "Smoked Pork Loin" enhance the image's allure, perfectly capturing the essence of smoking this delectable dish.
  • Fill wood chip drawer with wood chips. Set smoker to 200 degrees F. and smoke until thermometer comes to 145 degrees to ensure pork is done.
    A metal container filled with wood chips for smoking meat rests on a granite countertop. The varied sizes and light brown hues of the chips promise rich flavors, while the container’s handle ensures easy transport for culinary adventures.
  • 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 don't have this check after 3 hrs or so to check how close to 145 it is. 
  • Allow to rest on a cutting board for at least 15 minutes before slicing. Serve!
    Seasoned, cooked pork loin on a wooden cutting board with slices showing tender interior. A serrated knife and metal tongs are beside it.

Video

Nutrition

Serving: 4oz | Calories: 543kcal | Carbohydrates: 34g | Protein: 61g | Fat: 16g | Saturated Fat: 4g | Cholesterol: 172mg | Sodium: 1885mg | Potassium: 1081mg | Sugar: 32g | Vitamin C: 0.2mg | Calcium: 36mg | Iron: 1.8mg