{"id":7194,"date":"2022-09-26T13:47:26","date_gmt":"2022-09-26T05:47:26","guid":{"rendered":"https:\/\/www.meatsmokinghq.com\/?p=7194"},"modified":"2023-04-13T21:50:36","modified_gmt":"2023-04-13T13:50:36","slug":"how-to-smoke-pork-loin-in-a-smoker-or-pellet-grill-we-asked-the-bbq-gurus","status":"publish","type":"post","link":"https:\/\/www.meatsmokinghq.com\/how-to-smoke-pork-loin-in-a-smoker-or-pellet-grill-we-asked-the-bbq-gurus\/","title":{"rendered":"How To Smoke Pork Loin In A Smoker Or Pellet Grill ( We Asked The BBQ Gurus )"},"content":{"rendered":"\n<figure class=\"wp-block-image size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"950\" height=\"588\" src=\"https:\/\/www.meatsmokinghq.com\/wp-content\/uploads\/2021\/03\/Copy-of-Blog-Pictures-59.jpg\" alt=\"\" class=\"wp-image-4299\" srcset=\"https:\/\/www.meatsmokinghq.com\/wp-content\/uploads\/2021\/03\/Copy-of-Blog-Pictures-59.jpg 950w, https:\/\/www.meatsmokinghq.com\/wp-content\/uploads\/2021\/03\/Copy-of-Blog-Pictures-59-300x186.jpg 300w, https:\/\/www.meatsmokinghq.com\/wp-content\/uploads\/2021\/03\/Copy-of-Blog-Pictures-59-768x475.jpg 768w\" sizes=\"(max-width: 950px) 100vw, 950px\" \/><\/figure>\n\n\n\n<p>Smoking pork loin can be a challenge, but if you do everything right, this cut of pork is absolutely delicious. Pork loin is a very lean cut of meat, which means it can dry out easily. According to barbecue gurus, there are a couple of different ways you can cook pork loin in a smoker. I wanted to try out both methods and share the results. <\/p>\n\n\n\n<p>There are a few different ways you can cook pork loin on a smoker. <strong>The easiest way is to cook the loin at around 250\u00b0F until it reaches an internal meat temperature of 145\u00b0F. Another way is similar to a reverse sear. Cook the loin low at 180\u00b0F until it reaches 120\u00b0F, then finish at 500\u00b0F until it reaches 145\u00b0F internal.<\/strong> Either of these methods can give you moist and juicy loin meat if done correctly. I&#8217;ll show you both ways. <\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Key Points<\/h2>\n\n\n\n<p><\/p>\n\n\n\n<ul>\n<li>Smoking pork loin can be a challenge due to its lean nature, but with the right methods, it can be delicious.<\/li>\n\n\n\n<li>Two recommended ways to cook pork loin in a smoker:\n<ol>\n<li>Cook the loin at around 250\u00b0F until it reaches an internal meat temperature of 145\u00b0F.<\/li>\n\n\n\n<li>Cook the loin low at 180\u00b0F until it reaches 120\u00b0F, then finish at 500\u00b0F until it reaches 145\u00b0F internal.<\/li>\n<\/ol>\n<\/li>\n\n\n\n<li>Trim as much fat as possible from the loin, but trim any thick chunks (more than 1\/4 inch).<\/li>\n\n\n\n<li>Apply a binder using yellow mustard or olive oil to help the seasoning stick.<\/li>\n\n\n\n<li>Sprinkle a generous amount of barbecue rub onto the loin and let sit in the refrigerator for at least an hour.<\/li>\n\n\n\n<li>Fire up the smoker to 240\u00b0F to 270\u00b0F, use any dry, seasoned smoking wood, and place a water pan in the smoker for extra moisture.<\/li>\n\n\n\n<li>Cook until the meat reaches an internal temperature of 145\u00b0F.<\/li>\n\n\n\n<li>Allow the loin to rest for 5 minutes before slicing and serving.<\/li>\n\n\n\n<li>Pork loin is affordable, it may not have much flavor or fat like a pork butt or brisket, so need to build layers of flavor by marinades, rubs, wood selection and sauces.<\/li>\n\n\n\n<li>Recommended cook time is 2-3 hours and cook to an internal temperature of 145\u00b0F.<\/li>\n\n\n\n<li>Recommend to use a good meat thermometer when cooking meat to temperature.<\/li>\n\n\n\n<li>A more complex rub is recommended to give the meat more flavor.<\/li>\n<\/ul>\n\n\n\n<div class=\"wp-block-mv-recipe\">\t<section id=\"mv-creation-13\" class=\"mv-create-card mv-create-card-13 mv-recipe-card mv-create-card-style-square mv-no-js mv-create-center-cards mv-create-has-uppercase mv-create-has-image \" style=\"position: relative;\">\n\t\t\n\t\t<div class=\"mv-create-wrapper\">\n\n\t\t\t\n\t\t\t<header class=\"mv-create-header\">\n\t\t\t\t<div class=\"mv-create-title-wrap\">\n\n\t\t\t<span class=\"mv-create-yield mv-create-uppercase\">Yield: 6 pounds (from a 9 pound loin)<\/span>\n\t\n\t\t\t<h2 class=\"mv-create-title mv-create-title-primary\">Smoked Pork Loin<\/h2>\n\t<\/div>\n<div class=\"mv-pinterest-btn mv-pinterest-btn-right\" data-mv-pinterest-desc=\"Smoked%20pork%20loin%20cooked%20on%20a%20smoker.%20\" data-mv-pinterest-img-src=\"https%3A%2F%2Fwww.meatsmokinghq.com%2Fwp-content%2Fuploads%2F2021%2F03%2FCopy-of-Blog-Pictures-58.jpg\" data-mv-pinterest-url=\"https%3A%2F%2Fwww.meatsmokinghq.com%2Fhow-to-smoke-pork-loin-in-a-smoker-or-pellet-grill-we-asked-the-bbq-gurus%2F\"><\/div>\n<div class=\"mv-create-image-container\">\n\n\t<img decoding=\"async\" src=\"https:\/\/i0.wp.com\/meatsmokinghq.com\/wp-content\/uploads\/2021\/03\/Copy-of-Blog-Pictures-58.jpg?fit=400%2C247&#038;ssl=1\" class=\"mv-create-image no_pin ggnoads\" data-pin-nopin=\"true\" data-pin-description=\"Smoked pork loin cooked on a smoker. \" alt=\"Smoked Pork Loin\" srcset=\"https:\/\/i0.wp.com\/meatsmokinghq.com\/wp-content\/uploads\/2021\/03\/Copy-of-Blog-Pictures-58.jpg?w=400&amp;ssl=1 400w, https:\/\/i0.wp.com\/meatsmokinghq.com\/wp-content\/uploads\/2021\/03\/Copy-of-Blog-Pictures-58.jpg?resize=300%2C185&amp;ssl=1 300w\" sizes=\"(max-width: 400px) 100vw, 400px\" data-pin-media=\"https:\/\/i0.wp.com\/meatsmokinghq.com\/wp-content\/uploads\/2021\/03\/Copy-of-Blog-Pictures-58.jpg?fit=400%2C247&amp;ssl=1\">\t<div id=\"mv-create-13\" class=\"mv-create-reviews\" data-mv-create-id=\"13\" data-mv-create-rating=\"\" data-mv-create-total-ratings=\"\" data-mv-rest-url=\"https:\/\/www.meatsmokinghq.com\/wp-json\/\"><\/div>\n\t<!-- This is a button so it inherits theme styles -->\n\t<form class=\"mv-create-print-form\">\n\t\t<button class=\"mv-create-button mv-create-print-button\" data-mv-print=\"https:\/\/www.meatsmokinghq.com\/wp-json\/mv-create\/v1\/creations\/13\/print\">\n\t\t\tPrint\t\t<\/button>\n\t<\/form>\n\n<\/div>\n\t\t<div class=\"mv-create-description\">\n\t\t\t<p>Smoked pork loin cooked on a meat smoker. <\/p>\n\t\t<\/div>\n\t\t\t\t<\/header>\n\n\t\t\t\n<div class=\"mv-create-times mv-create-times-4\">\n\n\t\t\t<div class=\"mv-create-time mv-create-time-prep\">\n\t\t\t<strong class=\"mv-create-time-label mv-create-uppercase mv-create-strong\">Prep Time<\/strong>\n\t\t\t<span class=\"mv-create-time-format\"><span class=\"mv-time-part mv-time-minutes\">10 minutes<\/span> <\/span>\n\t\t<\/div>\n\t\t\t<div class=\"mv-create-time mv-create-time-active\">\n\t\t\t<strong class=\"mv-create-time-label mv-create-uppercase mv-create-strong\">Cook Time<\/strong>\n\t\t\t<span class=\"mv-create-time-format\"><span class=\"mv-time-part mv-time-hours\">3 hours<\/span> <\/span>\n\t\t<\/div>\n\t\t\t<div class=\"mv-create-time mv-create-time-additional\">\n\t\t\t<strong class=\"mv-create-time-label mv-create-uppercase mv-create-strong\">Additional Time<\/strong>\n\t\t\t<span class=\"mv-create-time-format\"><span class=\"mv-time-part mv-time-minutes\">30 minutes<\/span> <\/span>\n\t\t<\/div>\n\t\t\t<div class=\"mv-create-time mv-create-time-total\">\n\t\t\t<strong class=\"mv-create-time-label mv-create-uppercase mv-create-strong\">Total Time<\/strong>\n\t\t\t<span class=\"mv-create-time-format\"><span class=\"mv-time-part mv-time-hours\">3 hours<\/span> <span class=\"mv-time-part mv-time-minutes\">40 minutes<\/span> <\/span>\n\t\t<\/div>\n\t\n<\/div>\n\t<div class=\"mv-create-ingredients\">\n\t\t<h3 class=\"mv-create-ingredients-title mv-create-title-secondary\">Ingredients<\/h3>\n\n\t\t\t\t\t\t\t\t\t\t\t<ul>\n\t\t\t\t\t\t\t\t\t<li>\n\t\t\t\t\t\tRub Mix:\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t\t<li>\n\t\t\t\t\t\tCumin \u2013 \u00bc Cup\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t\t<li>\n\t\t\t\t\t\tBlack Pepper \u2013 2 Tablespoons\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t\t<li>\n\t\t\t\t\t\tPaprika \u2013 \u00bd Cup\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t\t<li>\n\t\t\t\t\t\tKosher Salt \u2013 \u00bd Cup\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t\t<li>\n\t\t\t\t\t\tBrown Sugar \u2013 \u00bd Cup\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t\t<li>\n\t\t\t\t\t\tGarlic Powder \u2013 \u00bd Cup\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t\t<li>\n\t\t\t\t\t\tOnion Powder \u2013 \u00bc Cup\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t\t<li>\n\t\t\t\t\t\tBinder: Yellow mustard or olive oil\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t\t<li>\n\t\t\t\t\t\tGlaze: Barbecue sauce\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t<\/ul>\n\t\t\t<\/div>\n\t\t<div class=\"mv-create-hands-free\"><\/div>\n\t\t<div class=\"mv-create-instructions mv-create-instructions-slot-v2\">\n\t\t<h3 class=\"mv-create-instructions-title mv-create-title-secondary\">Instructions<\/h3>\n\t\t<ol><li id=\"mv_create_13_1\">Leave as much fat as possible from the loin, but trim any thick chunks (more than 1\/4 an inch).&nbsp;<\/li><li id=\"mv_create_13_2\"> Apply a binder using yellow mustard or olive oil to help the seasoning stick.&nbsp;<\/li><li id=\"mv_create_13_3\">Sprinkle a generous amount of barbeque rub onto the loin. Don&rsquo;t leave any gaps.&nbsp;<\/li><li id=\"mv_create_13_4\">Let the loin sit in the refrigerator for at least an hour to allow time for the flavors to work their way into the meat.<\/li><li id=\"mv_create_13_5\">Fire up your smoker to about 240&deg;F to 270&deg;F and keep the temperature stable.<\/li><li id=\"mv_create_13_6\">Use any dry, seasoned smoking wood. Hickory blends well with pork. Apple, cherry, pecan and oak also work well.&nbsp;<\/li><li id=\"mv_create_13_7\">Put a water pan in the smoker for some extra moisture.&nbsp;<\/li><li id=\"mv_create_13_8\">Place the pork loin in the smoker and cook until the meat reaches about 130&deg;F.&nbsp;<\/li><li id=\"mv_create_13_9\">Using a basting brush, apply a thick layer of your favorite barbecue sauce.&nbsp;<\/li><li id=\"mv_create_13_10\">Close the lid, then cook until the loin reaches 145&deg;F internal.<\/li><li id=\"mv_create_13_11\">Allow the loin to rest for 5 minutes.<\/li><li id=\"mv_create_13_12\">Slice and serve with cranberry sauce.&nbsp;<\/li><\/ol>\t<\/div>\n<div class=\"mv-create-nutrition\">\n\t<div class=\"mv-create-nutrition-box\">\n\t\t<h4 class=\"mv-create-nutrition-title mv-create-strong\"><span>Nutrition Information:<\/span><\/h4>\n\n\t\t\n\t\t\n\t\t<br><span class=\"mv-create-nutrition-amount\"><em>Amount Per Serving:<\/em><\/span>\n\n\t\t<span class=\"mv-create-nutrition-item mv-create-nutrition-calories\"><span class=\"mv-create-nutrition-label mv-create-uppercase\">Calories:<\/span> 169<\/span><span class=\"mv-create-nutrition-item mv-create-nutrition-total-fat\"><span class=\"mv-create-nutrition-label mv-create-uppercase\">Total Fat:<\/span> 5.7g<\/span><span class=\"mv-create-nutrition-item mv-create-nutrition-sodium\"><span class=\"mv-create-nutrition-label mv-create-uppercase\">Sodium:<\/span> 982.8mg<\/span><span class=\"mv-create-nutrition-item mv-create-nutrition-sugar mv-create-nutrition-indent\"><span class=\"mv-create-nutrition-label mv-create-uppercase\">Sugar:<\/span> 1.8g<\/span>\t<\/div>\n\n\t\n<\/div>\n\n\n\n\t\t<\/div>\n\n\t\t<footer class=\"mv-create-footer\">\n\t\t\t\n<div class=\"mv-create-footer-flexbox\">\n\n\t\t\t<div class=\"mv-create-copy\">&copy; Damien<\/div>\n\t\n\t<div class=\"mv-create-categories\">\n\n\t\t\t\t\t<span class=\"mv-create-cuisine\">\n\t\t\t\t<strong class=\"mv-create-uppercase mv-create-strong\">\n\t\t\t\t\tCuisine:\n\t\t\t\t<\/strong>\n\t\t\t\tAmerican\t\t\t<\/span>\n\t\t\t\t\t\t\t<span class=\"mv-create-spacer\">\/<\/span>\n\t\t\t\t\t\n\t\t\t\t\t<span class=\"mv-create-category\"><strong class=\"mv-create-uppercase mv-create-strong\">Category:<\/strong> Meat Guides<\/span>\n\t\t\n\t<\/div>\n\n\t<img decoding=\"async\" src=\"https:\/\/i0.wp.com\/meatsmokinghq.com\/wp-content\/uploads\/2021\/03\/Copy-of-Blog-Pictures-58.jpg?fit=400%2C247&#038;ssl=1\" alt=\"\" data-pin-description=\"Smoked pork loin cooked on a smoker. \" class=\"mv-create-pinterest no_pin ggnoads\" srcset=\"https:\/\/i0.wp.com\/meatsmokinghq.com\/wp-content\/uploads\/2021\/03\/Copy-of-Blog-Pictures-58.jpg?w=400&amp;ssl=1 400w, https:\/\/i0.wp.com\/meatsmokinghq.com\/wp-content\/uploads\/2021\/03\/Copy-of-Blog-Pictures-58.jpg?resize=300%2C185&amp;ssl=1 300w\" sizes=\"(max-width: 400px) 100vw, 400px\" data-pin-media=\"https:\/\/i0.wp.com\/meatsmokinghq.com\/wp-content\/uploads\/2021\/03\/Copy-of-Blog-Pictures-58.jpg?fit=400%2C247&amp;ssl=1\">\n<\/div>\n\t\t<\/footer>\n\n\t\t\n\t<\/section>\n\n\t<\/div>\n\n\n\n<h2 class=\"wp-block-heading\">Smoking Pork Loin: How Does it Taste? <\/h2>\n\n\n\n<p><\/p>\n\n\n\n<p>When you think about low-and-slow barbecue meats, pork loin doesn&#8217;t really come to mind. However, with rising meat prices, people are searching for alternative cuts of meat to cook in their backyard. Pork loin is affordable, and you can cook it alongside whatever else is in your smoker. When cooked right, pork loin can taste amazing. <\/p>\n\n\n\n<p>The main thing you need to keep in mind when smoking pork loin is it doesn&#8217;t have much flavor, or fat like a pork butt, or brisket. Lean cuts of meat tend to dry out easily, and can be lacking in flavor because of the low fat content. To make a smoked pork loin taste delicious, you need to put a little more effort into building layers of flavor\u2014 otherwise it will taste bland or dry. So pork loin needs a recipe that can build layers of flavor into the meat. Since there isn&#8217;t a lot of natural flavor with pork loin, the seasonings, wood selection, marinades and sauces will play a more important role.&nbsp;<\/p>\n\n\n\n<p><\/p>\n\n\n\n<h2 class=\"wp-block-heading\">How Long Does it Take to Smoke Pork Loin?<\/h2>\n\n\n\n<p><\/p>\n\n\n\n<p>Unlike brisket or pork butt, pork loin isn&#8217;t a long cook. The best way to cook pork loin is to internal meat temperature rather than time. That&#8217;s the only way to guarantee the pork will be cooked close to perfection. <strong>The USDA recommends cooking pork to a minimum of 145\u00b0F. This is ideal for pork loin, and should only take about 2 or 3 hours to reach this temperature. <\/strong>Obviously, you will need to use a good meat thermometer when cooking meat to temperature. Check out my thermometer recommendations below if you don&#8217;t already have one. <\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Rub and Seasoning<\/h2>\n\n\n\n<p><\/p>\n\n\n\n<p>The rub plays an important role when cooking pork loin. With brisket or other meat with lots of natural flavor, you can get away with a simple salt and pepper rub. With pork loin however, I would recommend a more complex rub to give the meat more flavor. We also need the the rub to build a nice layer of flavor to the loin.<\/p>\n\n\n\n<p>Since pork loin doesn&#8217;t have much flavor, apply a generous amount of barbeque rub. If you want the rub and seasoning to stick better, apply a binder using mustard or olive oil before adding the rub. Give the rub time to work its way into the meat, so let the loin sit in the refrigerator for at least an hour prior to smoking.<\/p>\n\n\n\n<p>If you don&#8217;t have a favorite rub, check the bottom of this post for a chart with the best rubs on the market. Below is a great homemade rub recipe that will make anything taste delicious. <\/p>\n\n\n\n<p><\/p>\n\n\n\n<div class=\"wp-block-mv-recipe\">\t<section id=\"mv-creation-23\" class=\"mv-create-card mv-create-card-23 mv-recipe-card mv-create-card-style-square mv-no-js mv-create-center-cards mv-create-has-uppercase mv-create-has-image \" style=\"position: relative;\">\n\t\t\n\t\t<div class=\"mv-create-wrapper\">\n\n\t\t\t\n\t\t\t<header class=\"mv-create-header\">\n\t\t\t\t<div class=\"mv-create-title-wrap\">\n\n\t\n\t\t\t<h2 class=\"mv-create-title mv-create-title-primary\">Standard Barbecue Rub<\/h2>\n\t<\/div>\n<div class=\"mv-pinterest-btn mv-pinterest-btn-right\" data-mv-pinterest-desc=\"Standard%20Barbecue%20Rub\" data-mv-pinterest-img-src=\"https%3A%2F%2Fwww.meatsmokinghq.com%2Fwp-content%2Fuploads%2F2020%2F11%2Fseasoned_brisket_small.jpg\" data-mv-pinterest-url=\"https%3A%2F%2Fwww.meatsmokinghq.com%2Fhow-to-smoke-pork-loin-in-a-smoker-or-pellet-grill-we-asked-the-bbq-gurus%2F\"><\/div>\n<div class=\"mv-create-image-container\">\n\n\t<img decoding=\"async\" src=\"https:\/\/i0.wp.com\/meatsmokinghq.com\/wp-content\/uploads\/2020\/11\/seasoned_brisket_small.jpg?fit=400%2C247&#038;ssl=1\" class=\"mv-create-image no_pin ggnoads\" data-pin-nopin=\"true\" data-pin-description=\"\" alt=\"Standard Barbecue Rub\" srcset=\"https:\/\/i0.wp.com\/meatsmokinghq.com\/wp-content\/uploads\/2020\/11\/seasoned_brisket_small.jpg?w=400&amp;ssl=1 400w, https:\/\/i0.wp.com\/meatsmokinghq.com\/wp-content\/uploads\/2020\/11\/seasoned_brisket_small.jpg?resize=300%2C185&amp;ssl=1 300w\" sizes=\"(max-width: 400px) 100vw, 400px\" data-pin-media=\"https:\/\/i0.wp.com\/meatsmokinghq.com\/wp-content\/uploads\/2020\/11\/seasoned_brisket_small.jpg?fit=400%2C247&amp;ssl=1\">\t<div id=\"mv-create-23\" class=\"mv-create-reviews\" data-mv-create-id=\"23\" data-mv-create-rating=\"4.5\" data-mv-create-total-ratings=\"11\" data-mv-rest-url=\"https:\/\/www.meatsmokinghq.com\/wp-json\/\"><\/div>\n\t<!-- This is a button so it inherits theme styles -->\n\t<form class=\"mv-create-print-form\">\n\t\t<button class=\"mv-create-button mv-create-print-button\" data-mv-print=\"https:\/\/www.meatsmokinghq.com\/wp-json\/mv-create\/v1\/creations\/23\/print\">\n\t\t\tPrint\t\t<\/button>\n\t<\/form>\n\n<\/div>\n\t\t<div class=\"mv-create-description\">\n\t\t\t<p>I found this great rub recipe through How To BBQ Right. I use this recipe and alter it slightly depending on what I&#x27;m cooking. Made by the guys at Townsend Spice &amp; Supply: <a href=\"https:\/\/www.youtube.com\/redirect?event=video_description&amp;redir_token=QUFFLUhqa3p3V0FKaldRYVhDRk9DZVMzYXZaY2lHeUVvd3xBQ3Jtc0trcF8tNTVBcUFHcTN3VlJfUENlR2I4U3g4S1h1OEU1dk1tbU45M3BqLWNabGZ3LVp4YzBWMWdxYmRvQXF1amE5TjNhaXRMbm42aGhJRVF4X3lkWExmZ2RCZ08xYmJkQzhzeVNXeGE5cXFjTG5LeGhyUQ&amp;q=https%3A%2F%2Ftownsendspice.com%2F\">https:\/\/townsendspice.com\/<\/a><\/p>\n\t\t<\/div>\n\t\t\t\t<\/header>\n\n\t\t\t\n<div class=\"mv-create-times mv-create-times-2\">\n\n\t\t\t<div class=\"mv-create-time mv-create-time-prep\">\n\t\t\t<strong class=\"mv-create-time-label mv-create-uppercase mv-create-strong\">Prep Time<\/strong>\n\t\t\t<span class=\"mv-create-time-format\"><span class=\"mv-time-part mv-time-minutes\">10 minutes<\/span> <\/span>\n\t\t<\/div>\n\t\t\t<div class=\"mv-create-time mv-create-time-total\">\n\t\t\t<strong class=\"mv-create-time-label mv-create-uppercase mv-create-strong\">Total Time<\/strong>\n\t\t\t<span class=\"mv-create-time-format\"><span class=\"mv-time-part mv-time-minutes\">10 minutes<\/span> <\/span>\n\t\t<\/div>\n\t\n<\/div>\n\t<div class=\"mv-create-ingredients\">\n\t\t<h3 class=\"mv-create-ingredients-title mv-create-title-secondary\">Ingredients<\/h3>\n\n\t\t\t\t\t\t\t\t\t\t\t<ul>\n\t\t\t\t\t\t\t\t\t<li>\n\t\t\t\t\t\t- \u00bd Cup Paprika \t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t\t<li>\n\t\t\t\t\t\t- \u00bd Cup Salt \t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t\t<li>\n\t\t\t\t\t\t- \u00bd Cup Sugar\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t\t<li>\n\t\t\t\t\t\t- \u00bd Cup Granulated Garlic \t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t\t<li>\n\t\t\t\t\t\t- \u00bc Cup Granulated Onion \t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t\t<li>\n\t\t\t\t\t\t- \u00bc Cup Chili \t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t\t<li>\n\t\t\t\t\t\t- \u00bc Cup Cumin \t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t\t<li>\n\t\t\t\t\t\t- 2 Tablespoons Black Pepper\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t\t<li>\n\t\t\t\t\t\t- 2 Tablespoons Dry Mustard\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t\t<li>\n\t\t\t\t\t\t- 1 Tablespoon Cayenne Pepper\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t<\/ul>\n\t\t\t<\/div>\n\t\t<div class=\"mv-create-hands-free\"><\/div>\n\t\t<div class=\"mv-create-instructions mv-create-instructions-slot-v2\">\n\t\t<h3 class=\"mv-create-instructions-title mv-create-title-secondary\">Instructions<\/h3>\n\t\t<ol><li id=\"mv_create_23_1\">Combine all the spices together in a large mixing bowl<\/li><li id=\"mv_create_23_2\">Store rub in rub shakers<\/li><\/ol><p><\/p>\t<\/div>\n\t\t<div class=\"mv-create-video\">\n\t\t\t<div class=\"mv-create-iframe\">\n\t\t\t\t<iframe src=\"https:\/\/www.youtube.com\/embed\/ivBXO4CShn8\" frameborder=\"0\" allow=\"autoplay; encrypted-media\" allowfullscreen><\/iframe>\n\t\t\t<\/div>\n\t\t<\/div>\n\t\n\t\t<\/div>\n\n\t\t<footer class=\"mv-create-footer\">\n\t\t\t\n<div class=\"mv-create-footer-flexbox\">\n\n\t\t\t<div class=\"mv-create-copy\">&copy; Damien<\/div>\n\t\n\t<div class=\"mv-create-categories\">\n\n\t\t\t\t\t<span class=\"mv-create-cuisine\">\n\t\t\t\t<strong class=\"mv-create-uppercase mv-create-strong\">\n\t\t\t\t\tCuisine:\n\t\t\t\t<\/strong>\n\t\t\t\tAmerican\t\t\t<\/span>\n\t\t\t\t\t\t\t<span class=\"mv-create-spacer\">\/<\/span>\n\t\t\t\t\t\n\t\t\t\t\t<span class=\"mv-create-category\"><strong class=\"mv-create-uppercase mv-create-strong\">Category:<\/strong> Meat Guides<\/span>\n\t\t\n\t<\/div>\n\n\t<img decoding=\"async\" src=\"https:\/\/i0.wp.com\/meatsmokinghq.com\/wp-content\/uploads\/2020\/11\/seasoned_brisket_small.jpg?fit=400%2C247&#038;ssl=1\" alt=\"\" data-pin-description=\"\" class=\"mv-create-pinterest no_pin ggnoads\" srcset=\"https:\/\/i0.wp.com\/meatsmokinghq.com\/wp-content\/uploads\/2020\/11\/seasoned_brisket_small.jpg?w=400&amp;ssl=1 400w, https:\/\/i0.wp.com\/meatsmokinghq.com\/wp-content\/uploads\/2020\/11\/seasoned_brisket_small.jpg?resize=300%2C185&amp;ssl=1 300w\" sizes=\"(max-width: 400px) 100vw, 400px\" data-pin-media=\"https:\/\/i0.wp.com\/meatsmokinghq.com\/wp-content\/uploads\/2020\/11\/seasoned_brisket_small.jpg?fit=400%2C247&amp;ssl=1\">\n<\/div>\n\t\t<\/footer>\n\n\t\t\n\t<\/section>\n\n\t<\/div>\n\n\n\n<p><\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Cooking Temperature<\/h2>\n\n\n\n<p><\/p>\n\n\n\n<p>Fire up your smoker to about 240\u00b0F to 270\u00b0F and keep the temperature stable. Any hotter than this will draw all the moisture out of the meat, so we want to keep the temperature nice and low. It should take about 2 or 3 hours to cook a pork loin at this temperature, but we never cook to time, we always cook to internal meat temperature. The other way to smoke pork loin is to start low, then finish high. Keep reading this post to learn how to smoke loin using this method. <\/p>\n\n\n\n<p><\/p>\n\n\n\n<h2 class=\"wp-block-heading\">The Glaze<\/h2>\n\n\n\n<p><\/p>\n\n\n\n<p>Some pitmasters will apply a glaze to pork loin during the last stage of the cook. Apply the glaze to the pork loin once the meat hits an internal meat temperature of about 130\u00b0F. This should occur at about the 1.5 or 2 hour mark. For the glaze, brush on your favorite barbecue sauce with a basting brush and cover the whole loin. You can use a similar barbecue sauce to what you would use on pork ribs.<\/p>\n\n\n\n<p><\/p>\n\n\n\n<figure class=\"wp-block-image size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"950\" height=\"588\" src=\"https:\/\/www.meatsmokinghq.com\/wp-content\/uploads\/2021\/12\/Blog-Pictures-1.jpg\" alt=\"\" class=\"wp-image-4644\" srcset=\"https:\/\/www.meatsmokinghq.com\/wp-content\/uploads\/2021\/12\/Blog-Pictures-1.jpg 950w, https:\/\/www.meatsmokinghq.com\/wp-content\/uploads\/2021\/12\/Blog-Pictures-1-300x186.jpg 300w, https:\/\/www.meatsmokinghq.com\/wp-content\/uploads\/2021\/12\/Blog-Pictures-1-768x475.jpg 768w\" sizes=\"(max-width: 950px) 100vw, 950px\" \/><\/figure>\n\n\n\n<h2 class=\"wp-block-heading\">Wrapping, Resting, Slicing and Serving<\/h2>\n\n\n\n<p><\/p>\n\n\n\n<ul>\n<li>Remove the pork loin once the temperature has reached 145\u00b0F in the thickest part of the loin. <\/li>\n\n\n\n<li>Once you&#8217;ve removed the loin, allow it to rest. You need to allow at least 5 minutes to rest the loin after you have removed the meat from the smoker. This will give the meat a chance to relax and reabsorb moisture. <\/li>\n\n\n\n<li>Slicing the loin too soon will result in dry meat. Loin is already a challenge to to keep moist. Since loin has very little fat, you need to do everything possible to avoid moisture loss. Some pitmasters will rest the loin in aluminium foil for half an hour after cooking.<\/li>\n\n\n\n<li>There&#8217;s no need to wrap pork loin because it&#8217;s a short cook. We only wrap long cooks where the meat is at risk of drying out. <\/li>\n\n\n\n<li>Serve the pork loin with cranberry, or apple sauce. <\/li>\n<\/ul>\n\n\n\n<p><\/p>\n\n\n\n<p><\/p>\n\n\n\n<figure class=\"wp-block-embed is-type-video is-provider-youtube wp-block-embed-youtube\"><div class=\"wp-block-embed__wrapper\">\n<div class=\"container-lazyload preview-lazyload container-youtube js-lazyload--not-loaded\"><a href=\"https:\/\/www.youtube.com\/watch?v=WbpDfXN5aeE&#038;t=333s\" class=\"lazy-load-youtube preview-lazyload preview-youtube\" data-video-title=\"Smoked Pork Loin\" title=\"Play video &quot;Smoked Pork Loin&quot;\">https:\/\/www.youtube.com\/watch?v=WbpDfXN5aeE&#038;t=333s<\/a><noscript>Video can&#8217;t be loaded because JavaScript is disabled: <a href=\"https:\/\/www.youtube.com\/watch?v=WbpDfXN5aeE&#038;t=333s\" title=\"Smoked Pork Loin\">Smoked Pork Loin (https:\/\/www.youtube.com\/watch?v=WbpDfXN5aeE&#038;t=333s)<\/a><\/noscript><\/div>\n<\/div><\/figure>\n\n\n\n<h2 class=\"wp-block-heading\">Start Low, End High &#8211; Another Way To Smoke Loin<\/h2>\n\n\n\n<p><\/p>\n\n\n\n<p>A good way to get as much flavor as possible into the pork loin is to start the cook at a low temperature, then almost reverse-sear to finish the loin. This will give the meat extra flavor and a crispy texture. To see this method demonstrated, see the video by Mad Scientist Barbecue. You can build a nice layer of smoke on the loin by beginning the cook at about 180\u00b0F. <\/p>\n\n\n\n<p>For this method, you slowly increase the temperature. Once the meat hits an internal temp of 120\u00b0F, raise the temperature of the smoker up to 500\u00b0F to sear the outside of the loin. This method works best with pellet smokers because you can increase the temperature much faster. After you have increased the temperature to 500\u00b0F, keep an eye on the meat because the edges may burn. It might be a good idea to rotate the loin at least once to prevent charring. <\/p>\n\n\n\n<h2 class=\"wp-block-heading\">The 180\u00b0F to 500\u00b0F Method<\/h2>\n\n\n\n<p><\/p>\n\n\n\n<ul>\n<li>Set the temperature of your pellet grill to 180\u00b0F<\/li>\n\n\n\n<li>Cook the pork loin until the meat reaches an internal temp of 120\u00b0F<\/li>\n\n\n\n<li>Increase the temperature of the smoker to 500\u00b0F<\/li>\n\n\n\n<li>Cook until the meat reaches 145\u00b0F<\/li>\n\n\n\n<li>Rest for 5 minutes<\/li>\n\n\n\n<li>Slice and serve<\/li>\n<\/ul>\n\n\n\n<p><\/p>\n\n\n\n<figure class=\"wp-block-embed is-type-video is-provider-youtube wp-block-embed-youtube\"><div class=\"wp-block-embed__wrapper\">\n<div class=\"container-lazyload preview-lazyload container-youtube js-lazyload--not-loaded\"><a href=\"https:\/\/www.youtube.com\/watch?v=zSHJJiq5w4w\" class=\"lazy-load-youtube preview-lazyload preview-youtube\" data-video-title=\"I Bought the Cheapest Cut of Pork at Costco and This Happened | Mad Scientist BBQ\" title=\"Play video &quot;I Bought the Cheapest Cut of Pork at Costco and This Happened | Mad Scientist BBQ&quot;\">https:\/\/www.youtube.com\/watch?v=zSHJJiq5w4w<\/a><noscript>Video can&#8217;t be loaded because JavaScript is disabled: <a href=\"https:\/\/www.youtube.com\/watch?v=zSHJJiq5w4w\" title=\"I Bought the Cheapest Cut of Pork at Costco and This Happened | Mad Scientist BBQ\">I Bought the Cheapest Cut of Pork at Costco and This Happened | Mad Scientist BBQ (https:\/\/www.youtube.com\/watch?v=zSHJJiq5w4w)<\/a><\/noscript><\/div>\n<\/div><\/figure>\n\n\n\n<h2 class=\"wp-block-heading\">How To Choose a Pork Loin For Smoking<\/h2>\n\n\n\n<p><\/p>\n\n\n\n<p>Most pork loins that you buy from the butcher will weigh between 4 to 5 pounds, and these will fit perfectly into most smokers or grills. The larger 9 to 10 pound loins might have to be cut in half. <\/p>\n\n\n\n<p>When selecting a pork loin for smoking, there are a few factors to consider to ensure that you get a high-quality cut of meat that will turn out delicious:<\/p>\n\n\n\n<ul>\n<li>Look for a pork loin that is evenly shaped and has a consistent thickness throughout the cut.<\/li>\n\n\n\n<li>Check for a good amount of marbling, which is the flecks of white fat within the meat. This will help keep the meat moist and flavorful as it cooks.<\/li>\n\n\n\n<li>Look for a cut that is deep pink in color, with a well-defined fat cap on one end.<\/li>\n\n\n\n<li>Avoid pork loins that have a strong odor or discolored spots, as these can be signs of spoilage.<\/li>\n\n\n\n<li>Ask your butcher or check the label to ensure that the pork loin is fresh and has not been frozen. Fresh pork will have a better texture and flavor than frozen pork that has been thawed.<\/li>\n\n\n\n<li>If you have the choice between a bone-in or boneless pork loin, a bone-in cut will likely have more flavor as the bones will add flavor during the smoking process<\/li>\n\n\n\n<li>Finally, it is good to know what the label on the package says, like antibiotic free, pastured, organic,.. etc.<\/li>\n<\/ul>\n\n\n\n<h2 class=\"wp-block-heading\">How To Trim a Pork Loin<\/h2>\n\n\n\n<p><\/p>\n\n\n\n<p>Make sure the pork loin has the rind removed because smoke can\u2019t penetrate the hard pork skin. Trim any excess fat and if the loin was vacuum packaged, give the meat a quick rinse. When you are at the butcher, make sure you don\u2019t buy the pork fillet (pork tenderloin), because this is a different cut of pork which is not suitable for long roasting. Leave a little fat on the pork loin because you want some flavor and protection. <\/p>\n\n\n\n<p>Trimming a pork loin for smoking is a relatively simple process that involves removing any excess fat and sinew from the cut of meat. Here are the general steps to follow when trimming a pork loin:<\/p>\n\n\n\n<ol>\n<li>Start by removing any excess fat from the top of the pork loin. Use a sharp knife to carefully trim away any large chunks of fat, being careful not to remove too much meat in the process.<\/li>\n\n\n\n<li>Locate the silverskin, a thin, translucent sheet of connective tissue that runs along the top of the pork loin. Use the tip of your knife to gently slice underneath the silverskin, being careful not to cut into the meat. Once you&#8217;ve cut into the silverskin, use your fingers to gently pull it away from the meat.<\/li>\n\n\n\n<li>Turn the pork loin over and repeat the process on the other side, removing any remaining silverskin and excess fat.<\/li>\n\n\n\n<li>Take a look at the shape of the pork loin and see if there are any areas that are significantly thicker or thinner than the rest of the cut. Use your knife to even out the thickness of the meat by removing or adding small amounts of meat as necessary.<\/li>\n\n\n\n<li>Finally, use your knife or kitchen shears to remove any remaining sinew or tendons from the pork loin.<\/li>\n<\/ol>\n\n\n\n<figure class=\"wp-block-image size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"950\" height=\"588\" src=\"https:\/\/www.meatsmokinghq.com\/wp-content\/uploads\/2022\/09\/Copy-of-Copy-of-Copy-of-Copy-of-Blog-Pictures-5.jpg\" alt=\"\" class=\"wp-image-7232\" srcset=\"https:\/\/www.meatsmokinghq.com\/wp-content\/uploads\/2022\/09\/Copy-of-Copy-of-Copy-of-Copy-of-Blog-Pictures-5.jpg 950w, https:\/\/www.meatsmokinghq.com\/wp-content\/uploads\/2022\/09\/Copy-of-Copy-of-Copy-of-Copy-of-Blog-Pictures-5-300x186.jpg 300w, https:\/\/www.meatsmokinghq.com\/wp-content\/uploads\/2022\/09\/Copy-of-Copy-of-Copy-of-Copy-of-Blog-Pictures-5-768x475.jpg 768w\" sizes=\"(max-width: 950px) 100vw, 950px\" \/><\/figure>\n\n\n\n<p><\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Pork Loin vs Pork Butt &#8211; What&#8217;s The Difference?&nbsp;<\/h2>\n\n\n\n<p><\/p>\n\n\n\n<p>Pork loin and pork shoulder may come from the same animal, but they are very different cuts of meat. Pork butt\/shoulder is a tougher cut with lots of fat and connective tissue, whereas the loin is very lean with little fat. <\/p>\n\n\n\n<p>A pork shoulder will have a different flavor and texture and will need to be cooked longer to allow time for the connective tissue to break down. We cook a pork shoulder until the internal meat temperature hits about 200\u00b0F, but a pork loin would be too dry if left in the smoker that long. The ideal internal temperature to cook a pork loin is to about 140\u00b0F to 145\u00b0F to ensure it\u2019s moist and juicy.<\/p>\n\n\n\n<figure class=\"wp-block-table\"><table><tbody><tr><td><strong>Pork<\/strong><\/td><td><strong>Temperature<\/strong><\/td><td><strong>Time Per Pound<\/strong><\/td><td><strong>Total Cook Time<\/strong><\/td><\/tr><tr><td>Shoulder\/butt<\/td><td>225\u00b0F &#8211; 250\u00b0F <\/td><td>2 hours per pound<\/td><td>10 &#8211; 15 hours +<\/td><\/tr><tr><td>Pork Loin<\/td><td>240\u00b0F &#8211; 270\u00b0F<\/td><td>30 min per pound<\/td><td>2-3 hours<\/td><\/tr><tr><td>Pork Leg<\/td><td>250\u00b0F<\/td><td>2 hours per pound<\/td><td>8-12 hours<\/td><\/tr><\/tbody><\/table><figcaption>Comparison between pork loin, pork shoulder and pork leg<\/figcaption><\/figure>\n\n\n\n<h2 class=\"wp-block-heading\">Can You Marinade Pork Loin?&nbsp;<\/h2>\n\n\n\n<p><\/p>\n\n\n\n<p>To ensure you get a tender, juicy pork loin, consider injecting it with marinade the day before cooking. Meat injectors and inexpensive, easy to use and are a great way to get extra moisture inside the meat. Pork loin is a lean cut of meat, which causes it to dry out easily. Injecting the loin with marinade will help replace lost fluid during cooking.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">The Best Pork Loin Marinade<\/h2>\n\n\n\n<p><\/p>\n\n\n\n<p>When it comes to marinades, there are few different options; you can either make your own, or buy a pre-made marinade online. Injecting the pork with a broth is the easiest way to get more liquid into the meat. Just make a simple broth with seasonings and pump it into the pork using a meat injector. If you\u2019re after a store-bought marinade, I only use products from Butcher BBQ because these are the marinades used by the professionals in barbeque competitions. You can check out the Butcher BBQ Pork Injection here on Amazon <a rel=\"noreferrer noopener\" href=\"https:\/\/www.amazon.com\/stores\/page\/01C9A221-17EA-4B51-8AA2-8FC27192FB38\/?_encoding=UTF8&amp;store_ref=SB_A08193171SP4YDR0DCMZT&amp;pd_rd_plhdr=t&amp;aaxitk=fMsBVn1cx9qSzzNhLY1RvA&amp;hsa_cr_id=5948638490801&amp;lp_asins=B00SCT7A0Y%2CB00SCTKA6A%2CB010XZ9NDG&amp;lp_query=butcher%20bbq%20pork%20injection&amp;lp_slot=desktop-hsa-3psl&amp;ref_=sbx_be_s_3psl_mbd_hl&amp;pd_rd_w=NX3JD&amp;pf_rd_p=32b99464-c5db-4873-a9b3-508bec2b9fcc&amp;pd_rd_wg=QTioR&amp;pf_rd_r=GM67AQA5NYR739TK019X&amp;pd_rd_r=506a9508-f310-43fe-baf1-3d370ba514d6\" target=\"_blank\">here<\/a>.<\/p>\n\n\n\n<p><\/p>\n\n\n\n<p>There is no harm in brining a pork loin prior to smoking, but it isn&#8217;t necessary. Dry brining is always the easier option and is as simple as rubbing kosher salt into the meat and allowing at least an hour to penetrate the meat. Salt adds extra flavor and helps the meat retain moisture while cooking.&nbsp;<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Do You Foil Pork Loin? &nbsp;<\/h2>\n\n\n\n<p><\/p>\n\n\n\n<p>You don\u2019t need to wrap pork loin because it should take under 3 hours to cook if you have your temperature set in the 250\u00b0F range. We wrap meat to retain moisture for long cooks. Unlike tough cuts like pork butts and brisket, pork loin is a lean cut of meat and doesn\u2019t need hours in the smoker. <\/p>\n\n\n\n<p>Tough cuts like brisket need hours to break down all the connective tissue, and because those cuts need hours in the cooker, they are at risk of drying out, which is why we wrap those roasts in foil. However, it\u2019s a good idea to wrap the pork loin in foil while it is resting because this will hold in the moisture.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Rub And Seasoning For Pork Loin<\/h2>\n\n\n\n<p><\/p>\n\n\n\n<p>Rub choice is crucial when cooking pork loin. You can ether buy a pre-made rub or make your own. Below is a list of the best rubs on the market, and a great homemade recipe.<\/p>\n\n\n\n<div class=\"wp-block-mv-recipe\">\t<section id=\"mv-creation-23\" class=\"mv-create-card mv-create-card-23 mv-recipe-card mv-create-card-style-square mv-no-js mv-create-center-cards mv-create-has-uppercase mv-create-has-image \" style=\"position: relative;\">\n\t\t\n\t\t<div class=\"mv-create-wrapper\">\n\n\t\t\t\n\t\t\t<header class=\"mv-create-header\">\n\t\t\t\t<div class=\"mv-create-title-wrap\">\n\n\t\n\t\t\t<h2 class=\"mv-create-title mv-create-title-primary\">Standard Barbecue Rub<\/h2>\n\t<\/div>\n<div class=\"mv-pinterest-btn mv-pinterest-btn-right\" data-mv-pinterest-desc=\"Standard%20Barbecue%20Rub\" data-mv-pinterest-img-src=\"https%3A%2F%2Fwww.meatsmokinghq.com%2Fwp-content%2Fuploads%2F2020%2F11%2Fseasoned_brisket_small.jpg\" data-mv-pinterest-url=\"https%3A%2F%2Fwww.meatsmokinghq.com%2Fhow-to-smoke-pork-loin-in-a-smoker-or-pellet-grill-we-asked-the-bbq-gurus%2F\"><\/div>\n<div class=\"mv-create-image-container\">\n\n\t<img decoding=\"async\" src=\"https:\/\/i0.wp.com\/meatsmokinghq.com\/wp-content\/uploads\/2020\/11\/seasoned_brisket_small.jpg?fit=400%2C247&#038;ssl=1\" class=\"mv-create-image no_pin ggnoads\" data-pin-nopin=\"true\" data-pin-description=\"\" alt=\"Standard Barbecue Rub\" srcset=\"https:\/\/i0.wp.com\/meatsmokinghq.com\/wp-content\/uploads\/2020\/11\/seasoned_brisket_small.jpg?w=400&amp;ssl=1 400w, https:\/\/i0.wp.com\/meatsmokinghq.com\/wp-content\/uploads\/2020\/11\/seasoned_brisket_small.jpg?resize=300%2C185&amp;ssl=1 300w\" sizes=\"(max-width: 400px) 100vw, 400px\" data-pin-media=\"https:\/\/i0.wp.com\/meatsmokinghq.com\/wp-content\/uploads\/2020\/11\/seasoned_brisket_small.jpg?fit=400%2C247&amp;ssl=1\">\t<div id=\"mv-create-23\" class=\"mv-create-reviews\" data-mv-create-id=\"23\" data-mv-create-rating=\"4.5\" data-mv-create-total-ratings=\"11\" data-mv-rest-url=\"https:\/\/www.meatsmokinghq.com\/wp-json\/\"><\/div>\n\t<!-- This is a button so it inherits theme styles -->\n\t<form class=\"mv-create-print-form\">\n\t\t<button class=\"mv-create-button mv-create-print-button\" data-mv-print=\"https:\/\/www.meatsmokinghq.com\/wp-json\/mv-create\/v1\/creations\/23\/print\">\n\t\t\tPrint\t\t<\/button>\n\t<\/form>\n\n<\/div>\n\t\t<div class=\"mv-create-description\">\n\t\t\t<p>I found this great rub recipe through How To BBQ Right. I use this recipe and alter it slightly depending on what I&#x27;m cooking. Made by the guys at Townsend Spice &amp; Supply: <a href=\"https:\/\/www.youtube.com\/redirect?event=video_description&amp;redir_token=QUFFLUhqa3p3V0FKaldRYVhDRk9DZVMzYXZaY2lHeUVvd3xBQ3Jtc0trcF8tNTVBcUFHcTN3VlJfUENlR2I4U3g4S1h1OEU1dk1tbU45M3BqLWNabGZ3LVp4YzBWMWdxYmRvQXF1amE5TjNhaXRMbm42aGhJRVF4X3lkWExmZ2RCZ08xYmJkQzhzeVNXeGE5cXFjTG5LeGhyUQ&amp;q=https%3A%2F%2Ftownsendspice.com%2F\">https:\/\/townsendspice.com\/<\/a><\/p>\n\t\t<\/div>\n\t\t\t\t<\/header>\n\n\t\t\t\n<div class=\"mv-create-times mv-create-times-2\">\n\n\t\t\t<div class=\"mv-create-time mv-create-time-prep\">\n\t\t\t<strong class=\"mv-create-time-label mv-create-uppercase mv-create-strong\">Prep Time<\/strong>\n\t\t\t<span class=\"mv-create-time-format\"><span class=\"mv-time-part mv-time-minutes\">10 minutes<\/span> <\/span>\n\t\t<\/div>\n\t\t\t<div class=\"mv-create-time mv-create-time-total\">\n\t\t\t<strong class=\"mv-create-time-label mv-create-uppercase mv-create-strong\">Total Time<\/strong>\n\t\t\t<span class=\"mv-create-time-format\"><span class=\"mv-time-part mv-time-minutes\">10 minutes<\/span> <\/span>\n\t\t<\/div>\n\t\n<\/div>\n\t<div class=\"mv-create-ingredients\">\n\t\t<h3 class=\"mv-create-ingredients-title mv-create-title-secondary\">Ingredients<\/h3>\n\n\t\t\t\t\t\t\t\t\t\t\t<ul>\n\t\t\t\t\t\t\t\t\t<li>\n\t\t\t\t\t\t- \u00bd Cup Paprika \t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t\t<li>\n\t\t\t\t\t\t- \u00bd Cup Salt \t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t\t<li>\n\t\t\t\t\t\t- \u00bd Cup Sugar\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t\t<li>\n\t\t\t\t\t\t- \u00bd Cup Granulated Garlic \t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t\t<li>\n\t\t\t\t\t\t- \u00bc Cup Granulated Onion \t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t\t<li>\n\t\t\t\t\t\t- \u00bc Cup Chili \t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t\t<li>\n\t\t\t\t\t\t- \u00bc Cup Cumin \t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t\t<li>\n\t\t\t\t\t\t- 2 Tablespoons Black Pepper\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t\t<li>\n\t\t\t\t\t\t- 2 Tablespoons Dry Mustard\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t\t<li>\n\t\t\t\t\t\t- 1 Tablespoon Cayenne Pepper\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t<\/ul>\n\t\t\t<\/div>\n\t\t<div class=\"mv-create-hands-free\"><\/div>\n\t\t<div class=\"mv-create-instructions mv-create-instructions-slot-v2\">\n\t\t<h3 class=\"mv-create-instructions-title mv-create-title-secondary\">Instructions<\/h3>\n\t\t<ol><li id=\"mv_create_23_1\">Combine all the spices together in a large mixing bowl<\/li><li id=\"mv_create_23_2\">Store rub in rub shakers<\/li><\/ol><p><\/p>\t<\/div>\n\t\t<div class=\"mv-create-video\">\n\t\t\t<div class=\"mv-create-iframe\">\n\t\t\t\t<iframe src=\"https:\/\/www.youtube.com\/embed\/ivBXO4CShn8\" frameborder=\"0\" allow=\"autoplay; encrypted-media\" allowfullscreen><\/iframe>\n\t\t\t<\/div>\n\t\t<\/div>\n\t\n\t\t<\/div>\n\n\t\t<footer class=\"mv-create-footer\">\n\t\t\t\n<div class=\"mv-create-footer-flexbox\">\n\n\t\t\t<div class=\"mv-create-copy\">&copy; Damien<\/div>\n\t\n\t<div class=\"mv-create-categories\">\n\n\t\t\t\t\t<span class=\"mv-create-cuisine\">\n\t\t\t\t<strong class=\"mv-create-uppercase mv-create-strong\">\n\t\t\t\t\tCuisine:\n\t\t\t\t<\/strong>\n\t\t\t\tAmerican\t\t\t<\/span>\n\t\t\t\t\t\t\t<span class=\"mv-create-spacer\">\/<\/span>\n\t\t\t\t\t\n\t\t\t\t\t<span class=\"mv-create-category\"><strong class=\"mv-create-uppercase mv-create-strong\">Category:<\/strong> Meat Guides<\/span>\n\t\t\n\t<\/div>\n\n\t<img decoding=\"async\" src=\"https:\/\/i0.wp.com\/meatsmokinghq.com\/wp-content\/uploads\/2020\/11\/seasoned_brisket_small.jpg?fit=400%2C247&#038;ssl=1\" alt=\"\" data-pin-description=\"\" class=\"mv-create-pinterest no_pin ggnoads\" srcset=\"https:\/\/i0.wp.com\/meatsmokinghq.com\/wp-content\/uploads\/2020\/11\/seasoned_brisket_small.jpg?w=400&amp;ssl=1 400w, https:\/\/i0.wp.com\/meatsmokinghq.com\/wp-content\/uploads\/2020\/11\/seasoned_brisket_small.jpg?resize=300%2C185&amp;ssl=1 300w\" sizes=\"(max-width: 400px) 100vw, 400px\" data-pin-media=\"https:\/\/i0.wp.com\/meatsmokinghq.com\/wp-content\/uploads\/2020\/11\/seasoned_brisket_small.jpg?fit=400%2C247&amp;ssl=1\">\n<\/div>\n\t\t<\/footer>\n\n\t\t\n\t<\/section>\n\n\t<\/div>\n\n\n\n<h2 class=\"wp-block-heading\">Wrap Pork Loin In Bacon<\/h2>\n\n\n\n<p><\/p>\n\n\n\n<p>Wrapping meat in bacon is nearly always an option with leaner cuts. Bacon will add some extra fat and flavor to the meat. To try this method, wrap bacon around the loin and use toothpicks to hold the bacon in place. <\/p>\n\n\n\n<p>Wrapping a pork loin in bacon before smoking is a great way to add flavor and moisture to the meat. Here&#8217;s a basic method for wrapping a pork loin in bacon:<\/p>\n\n\n\n<ol>\n<li>First, you&#8217;ll need to prepare the pork loin. Trim away any excess fat, and season the meat with your desired seasonings.<\/li>\n\n\n\n<li>Lay out a large piece of aluminum foil on a clean work surface, with the shiny side facing up.<\/li>\n\n\n\n<li>Take a strip of bacon and lay it flat on the aluminum foil, with one end slightly hanging off the edge.<\/li>\n\n\n\n<li>Place the pork loin on top of the bacon strip, with the end of the bacon strip closest to you.<\/li>\n\n\n\n<li>Roll the pork loin in the bacon, using the aluminum foil to help you roll it tightly. As you roll, tuck in the bacon and secure it with toothpicks, so it stays in place as it cooks.<\/li>\n\n\n\n<li>Once the pork loin is fully wrapped in bacon, transfer it to a rack in a smoking pan, and then put it in the smoker, set to your desired temperature according to your recipe.<\/li>\n\n\n\n<li>Smoke the pork loin according to your desired recipe, until the internal temperature reaches 145\u00b0F (63\u00b0C) for safety.<\/li>\n<\/ol>\n\n\n\n<p>Wrapping pork loin in bacon before smoking will add a rich, smoky bacon flavor to the meat while also helping to keep it moist. You may want to adjust the smoke time depending on how thick the pork loin is, and how smokey you want it to be.<\/p>\n\n\n\n<p><\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Meat Injectors<\/h2>\n\n\n\n<p><\/p>\n\n\n\n<p>If you don\u2019t already have a meat injector, Butcher BBQ also sells injector kits that come with a marinade mixture. Check them out <a href=\"https:\/\/www.amazon.com\/dp\/B08P9DMQC3?tag=mshq0320-20\" target=\"_blank\" rel=\"noreferrer noopener\">here<\/a>. Amazon has a wide range of cheaper meat injectors for under $20, but make sure to buy a stainless steel injector because the cheap plastic ones break easily.<\/p>\n\n\n\n<p>Meat injectors are devices that are used to inject marinades and other flavorful liquids into the interior of meats before cooking. They can be used to add flavor and moisture to meats such as pork loin, which can be lean and prone to drying out during smoking.<\/p>\n\n\n\n<p>When using a meat injector to marinate pork loin before smoking, you will first need to prepare a marinade of your choice. This can be made from ingredients such as herbs, spices, oil, and acid (such as lemon juice or vinegar) to add flavor and help tenderize the meat.<\/p>\n\n\n\n<p>Once you have prepared your marinade, you will need to load it into the meat injector, and then inject the marinade into the meat at various points to distribute the flavor evenly throughout the pork loin. You&#8217;ll want to be careful not to inject too much marinade in one spot, so you don&#8217;t create a pocket of only marinade that would burn quickly.<\/p>\n\n\n\n<p>After injecting, it&#8217;s a good idea to refrigerate the meat overnight to allow the flavors to penetrate and distribute inside the pork loin. After that, you can proceed to smoke the meat according to your desired recipe.<\/p>\n\n\n\n<p>This will add a burst of flavor to the pork loin and help keep it moist during the smoking process.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">What is Pork Loin?<\/h2>\n\n\n\n<p><\/p>\n\n\n\n<p>Pork loin is a lean cut of meat that comes from the back of a pig, just above the rib and behind the shoulder. This cut is often sold as a boneless or bone-in roast, and is a versatile cut of meat that can be cooked in a variety of ways.<\/p>\n\n\n\n<p>Pork loin is leaner than other cuts of pork, such as the shoulder or belly, which means that it has less marbling (fat running through the meat) and is lower in fat overall. While this means that it is a healthier option, it also means that it can dry out more easily if overcooked.<\/p>\n\n\n\n<p>There are few different types of pork loin cuts :<\/p>\n\n\n\n<ul>\n<li>Pork Tenderloin: It&#8217;s a small, slender cut that is very lean and tender. Pork tenderloin is often considered the &#8220;filet mignon&#8221; of pork.<\/li>\n\n\n\n<li>Pork Top Loin: It&#8217;s also a lean cut and comes from the upper portion of the loin. It has a mild flavor, which makes it a good cut for marinades.<\/li>\n\n\n\n<li>Pork Center-Cut Loin Roast : it&#8217;s also similar to the top loin, but with more fat marbling which makes it moister than other cuts.<\/li>\n\n\n\n<li>Pork Sirloin: This cut comes from the hip area of the pig, and is a leaner and less expensive alternative to the loin cuts.<\/li>\n<\/ul>\n\n\n\n<div style=\"height:100px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<p><\/p>\n\n\n\n<p><strong>My Favorite Meat Smoking Tools <\/strong><\/p>\n\n\n\n<p>Thanks for checking out this article. I hope you learned a few things. Here are some of my favorite tools I use when smoking brisket that may be useful to you. These are affiliate links, so if you decide to purchase any of these products, I\u2019ll earn a commission. But in all honesty, these are the tools I recommend to my family and friends who are just starting out.    <\/p>\n\n\n\n<p><strong>Meat Thermometer<\/strong>: There are dozens of fancy thermometers on the market, but I still use my trusty TP20. For around $50, I have a high-quality meat thermometer with two probes, and can track the temperature of my smoker with one probe, and my meat with the other probe. The <a rel=\"noreferrer noopener\" href=\"https:\/\/www.amazon.com\/dp\/B01GE77QT0?tag=mshq0320-20\" target=\"_blank\">ThermoPro TP20<\/a> is an Amazon Best Seller because it\u2019s the easiest thermometer to operate, is durable, highly accurate, and comes with pre-programmed meat settings.   <\/p>\n\n\n\n<p><strong>Instant Read Thermometer<\/strong>: Arguably, the second most important tool you need is a fast and accurate instant-read thermometer. These tools play an important role in the latter stages of the cook when the meat needs regular checking in multiple areas. I use the ThermoPro TP19 because it can do everything a ThermaPen can do, but for a fraction of the cost. You can check out the TP19 on Amazon <a rel=\"noreferrer noopener\" href=\"https:\/\/www.amazon.com\/dp\/B07R18W3W1?tag=mshq0320-20\" target=\"_blank\">here<\/a><a href=\"https:\/\/www.amazon.com\/dp\/B07R18W3W1?tag=mshq0320-20\">.<\/a>    <\/p>\n\n\n\n<p><strong>Wireless Thermometer:<\/strong> The latest thermometers on the market have no wires and can be controlled by wi-fi via your phone. <a href=\"https:\/\/www.tappecue.com\/#a_aid=mshq\" target=\"_blank\" rel=\"noreferrer noopener\">Airprobe 3<\/a> is the best of this technology. <\/p>\n\n\n\n<p><strong>Butcher Paper<\/strong>: Wrapping brisket in butcher paper has become a huge trend in barbeque thanks to Aaron Franklin. Wrapping your brisket in paper will give you a nice brisket bark. However, you can\u2019t just use any old paper, it has to be unwaxed, food grade paper. You can find it on Amazon&nbsp;<a href=\"https:\/\/www.amazon.com\/dp\/B0776JH663?tag=mshq0320-20\" target=\"_blank\" rel=\"noreferrer noopener\">here.<\/a>       <\/p>\n\n\n\n<p><strong>Advanced Thermometer and Automatic Temperature Controller:&nbsp;<\/strong>Once you\u2019re ready to take things seriously, the FireBoard 2 Drive is a six-channel Bluetooth\/Wi-Fi thermometer that can monitor up to 6 pieces of meat, control and graph your cook sessions on your smartphone, and attaches to an an automatic blower that will convert your charcoal smoker to a set-and-forget. This is one of the most advanced meat thermometers on the market. You can check it out on the <a href=\"https:\/\/www.fireboard.com\/shop\/fireboard-2\/?fba_ref=23&amp;campaign=Fireboard2\" target=\"_blank\" rel=\"noreferrer noopener\">FireBoard website&nbsp;here.<\/a>                           <\/p>\n\n\n\n<p><\/p>\n\n\n\n\n\n<p><\/p>\n\n\n\n<p><\/p>\n\n\n\n<p><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Smoking pork loin can be a challenge, but if you do everything right, this cut of pork is absolutely delicious. Pork loin is a very lean cut of meat, which<\/p>\n","protected":false},"author":2,"featured_media":4298,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[17],"tags":[],"aioseo_notices":[],"acf":[],"mv":{"thumbnail_id":4298,"thumbnail_uri":"https:\/\/www.meatsmokinghq.com\/wp-content\/uploads\/2021\/03\/Copy-of-Blog-Pictures-58-300x185.jpg"},"_links":{"self":[{"href":"https:\/\/www.meatsmokinghq.com\/wp-json\/wp\/v2\/posts\/7194"}],"collection":[{"href":"https:\/\/www.meatsmokinghq.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.meatsmokinghq.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.meatsmokinghq.com\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.meatsmokinghq.com\/wp-json\/wp\/v2\/comments?post=7194"}],"version-history":[{"count":5,"href":"https:\/\/www.meatsmokinghq.com\/wp-json\/wp\/v2\/posts\/7194\/revisions"}],"predecessor-version":[{"id":12695,"href":"https:\/\/www.meatsmokinghq.com\/wp-json\/wp\/v2\/posts\/7194\/revisions\/12695"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.meatsmokinghq.com\/wp-json\/wp\/v2\/media\/4298"}],"wp:attachment":[{"href":"https:\/\/www.meatsmokinghq.com\/wp-json\/wp\/v2\/media?parent=7194"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.meatsmokinghq.com\/wp-json\/wp\/v2\/categories?post=7194"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.meatsmokinghq.com\/wp-json\/wp\/v2\/tags?post=7194"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}