Juicy Smoked Pork Loin Recipe for Tender, Flavorful Results

Have you ever tried smoked pork loin?

This straightforward smoked pork loin recipe is one of my favorite pork dishes because it’s easy to prepare and reliably delicious. Over the years I’ve cooked pork loin many ways and learned that small details make a big difference. Brining properly and monitoring temperature prevent the two most common problems: meat that turns out too salty or overly dry.

Follow this method for a juicy, flavorful pork loin with a subtle maple-garlic brine and a simple rub. The result is tender meat with a mild smoke ring and balanced seasoning in every bite.

Smoked Pork Loin Brine

A great brine is one of the keys to elevating a pork loin. Like with smoked pork chops, brining transforms texture and seasoning, helping the loin stay juicy during the smoke.

This brine is intentionally simple and doesn’t require heating the water to dissolve ingredients. Whisk everything together until uniform, then add the pork. You only need to brine for a relatively short time—6 to 12 hours is enough for a typical loin and fits easily into a day’s schedule.

Brine highlights and tips:

• Cold water forms the base of the brine.
• Kosher salt seasons and helps retain moisture — use Morton’s Coarse Grain if you want the exact salt balance in this recipe; other salts differ in volume and will change the result.
• Maple syrup adds a touch of sweetness and helps the rub caramelize during the smoke.
• Crushed garlic and chopped thyme provide savory aromatics.

Because the brine is mild, the pork loin develops seasoning and moisture without becoming overly salty. If you normally use a different kosher salt brand, reduce or increase the salt slightly and taste a small amount of brine (diluted) if you’re unsure.

Preparing Smoked Pork Loin for Your Smoker

After brining, remove the pork loin and pat it dry with paper towels. Discard the brine. Drying the surface helps the rub adhere and promotes even smoking.

Coat the loin with about a tablespoon of olive oil (or avocado oil) so the rub sticks. Apply a generous layer of your preferred BBQ rub, ensuring all sides are covered. A simple homemade pork rub works well, or any quality pork-specific rub will do. The oil plus rub forms the flavorful crust during the cook.

Set your smoker to maintain a steady 225°F (107°C) using indirect heat. Fruit woods like apple complement pork loin with a mild, sweet smoke; pecan or oak are also excellent choices for a slightly stronger smoke character. When the smoker holds temperature, place the loin on a grilling rack or directly on the smoker grates so air and smoke circulate freely around the meat.

How to Smoke a Pork Loin

Smoking the loin is mostly a matter of patience and temperature control. Use an accurate probe thermometer to monitor internal temperature so you can remove the loin at the right moment. Aim for an internal temperature of 140°F (60°C) in the center. Pork loin is considered safe at 145°F (63°C) and will continue to rise a few degrees during resting, which preserves juiciness.

Insert your probe into the thickest part of the loin and leave it in while the meat smokes. Check periodically, but avoid opening the smoker too often because heat and smoke escape each time you do.

When the probe reads 140°F, remove the loin from the smoker and tent it loosely with foil. Rest the meat for about 15 minutes; this rest allows carryover cooking to reach a safe final temperature and lets the juices redistribute so slices stay moist.

Smoked Pork Loin (Recipe)

Equipment

• Instant-read thermometer
• Probe/alarm thermometer for monitoring during the cook
• Disposable gloves (optional, for handling raw meat)
• Smoker or grill set up for indirect heat

Ingredients

• 1 pork loin, silverskin removed
• 1 quart cold water
• 1/4 cup kosher salt (Morton’s coarse recommended)
• 1/3 cup maple syrup
• 1 tsp crushed garlic
• 1 Tbsp chopped thyme
• 1 Tbsp olive or avocado oil
• 2 Tbsp BBQ rub of your choice

Instructions

1. Combine the cold water, kosher salt, maple syrup, crushed garlic, and chopped thyme in a bowl and whisk until mixed.
2. Place the pork loin in a large resealable bag or non-reactive container and pour the brine over it, ensuring the meat is submerged.
3. Refrigerate the pork loin in the brine for 6–12 hours.
4. Remove the loin from the brine and pat it dry with paper towels. Discard the brine.
5. Rub the surface of the loin with oil, then evenly coat with the BBQ rub so the entire surface is covered.
6. Preheat your smoker to 225°F and add your choice of wood—apple, pecan, or oak all pair well.
7. Place the loin on the grill rack in the smoker and insert a probe thermometer into the thickest part of the meat.
8. Smoke the pork loin until the internal temperature reaches 140°F. Time will vary with size and smoker consistency.
9. Remove the loin and let it rest, loosely tented, for about 15 minutes. The internal temperature will rise a few degrees during the rest.
10. Slice and serve. This pairs well with smoked potatoes, roasted vegetables, or a crisp salad.

Notes

Salt type matters: Morton’s Coarse Grain Kosher Salt is used for this recipe. If you substitute a different brand or use table salt, adjust the salt quantity accordingly—table salt is much more concentrated by volume and is not recommended for brining. Monitor internal temperature carefully to avoid overcooking; aim to remove the loin at 140°F and allow carryover to bring it close to the recommended safe range.

Enjoy your smoked pork loin — a simple brine and steady low-and-slow smoke yield a tender, flavorful centerpiece for any meal.