Boneless Pork Loin
Smoking Time

Laurie from Picayune, MS wrote:

How long do you smoke a boneless Pork Loin on an electric smoker?

What smoking temperature is correct for pork loin? Do you wait for the smoker to reach the temp before putting in the meat?

Most recipes say 3 hours at 225 but my smoker takes a while to reach 225 so Does that count as cooking time?





Comments for Boneless Pork Loin Smoking Time


Preheat the smoker
by: Anonymous

You are supposed to turn the smoker on and preheat it for about 30 minutes so that it comes up to temp before putting the meat in. If you do this, the preheat time shouldn't count against the cooking time since the meat shouldn't be in the smoker while it is preheating.

First time smoker
by: JR

Just finished my Pork Loin on my electric smoker... Smoked 3-4 pound pork loin for 220, meat temperature 145 took about 2 hours to reach 145. Added chips once per hour... Nice smoked favor, moist and tender Resulted in medium cook. Tasted outstanding!

Cajun Injector
by: DJ

I'm new to smoking... got a Cajun Injector electric smoker for my B-day. Did a Beef roast the other day with average results... Tried 2ish pound Pork sirloin roast today. It came out fantastic, smoked it @ 230 with apple wood and pulled it @ 149 internal. Tented with foil for 10mins. No pink... hot and juicy. Enjoy

Pork loin
by: Anonymous

Get a remote thermometer, close the lid. No peeking. Cook by temperature NOT time. To many variables with time. Outside air temp and meat temp just being a couple.

My take on loin
by: Anonymous

6 lb. loin. Did rub store bought. Inject with mixture of apple cider vinegar, teriyaki and worcestershire. I smoke with hickory. Do this for every game (that doesn't start at noon) People love it. Ask me to make for weddings, birthdays and other events. I use an acorn smoker and try and keep the temp right at 250. Will take close to four hours. Always worth it

cooking times per LB
by: Anonymous

what time rate and temp to per LB for a boneless pork loin?

pork loin
by: Ilovepork

I am smoking a pork loin and my thermometer broke. I am smoking at 200deg. How long would I cook this. It's 2.4 lb.

This works for me
by: Richard B.

I buy my pork loin at Costco...usually right at 10 lbs. I cut in half and do my rub/marinate stuff 36 to 48 hours ahead. I have a "Masterbuilt" electric cabinet smoker. I will put the two halves on the uppermost shelves, do some creative stuff with contents of the water pan, close, lock and resist the urge to peek from then on. I will set at 220 for 4 hours...this includes the warm up time. When up to temperature I will dump my wet smoking chips and then just wait. I've had good luck with this method, over the years I learned to be patient and not keep checking...trust. Letting it rest under a foil tent for at least 30 minutes is key, at least in my experiences.





Sublime Pork Loin
by: gmillioni

I tried something different. season, brine, rub or do whatever you want for preparation. i basically rub a paste mixture of bbq sauce (homemade) and spices all over. this is an experiment. 1st i added applewood at 200 degrees to my smoker just to get it smoking that took about 15 mins or so. then i put the prepped loins in shut and locked the door and turned the temp down to 110, put the timer at 10 hours and let it stay overnight. set your electric smoker time for 10 hours, so the heat wont go off by the morning . when i woke up, 7am i checked on them and of course they were essentially uncooked but not absolutely raw. at this time they had been in for about 6/7 hours at 110 degrees. they were plump to the touch, wet on the outside, and had great color.

next step: leaving the loin in i added more applewood. closed the door and turned up the smoker heat from the 110 to 190. after about 2hours i checked the internal temp, i.e. it had hit 150. i took them out, i was aiming for 145. that's it. they turned out very moist and tasty. this is the first time i tried such a low heat for a long time (experiment). i think the 145 temp could be achieved in much less than two hours

now that i know i can smoke and go to bed, it means the meat will be done early in the am, or at least before noon depending on how one adjusts their heat and time. but what i learned is that a very low heat for a lengthy time will not harm the meat or the taste, and raising the internal temp to its preferred internal temp takes much less time than usual while retaining the moisture and flavor.

next experimental effort is going to be keeping the smoker temp at 150 for as long as it takes to get internal meat temp to 145. that's all. pork loins are such a forgiving meat. Just don't dry them out.

i will try some other more difficult meats this way and see what happens.

5 lb pork loin & 2 racks or St. Louis Style Ribs
by: Bluiz443

First timer here. I am going to attempt to smoke a 5 lb pork loin & 2 racks of St. Louis Style Ribs. I have the rub on and sitting in fridge overnight. I want to cook them at the same time tomorrow. How long should I cook them and at what temp? I was thinking 225 degrees for 3 hrs, then wrap in foil for 2 hrs and then out again for 1 hour. Using Apple Juice in liquid pan and apple chips as the wood chips. I have an electric smoker. Looking for some experienced feedback on my thoughts. Thanks.

145 is the key
by: Anonymous

Do not, I repeat do not treat pork like it needs to be dry to be safe. I smoked a 6 lb pork loin at 220 for 3 hours and when it hit 145, it was done! Rest 15-20 minutes and enjoy! I have found that many older blogs and comments still want to go to 160 plus- that's way too hot and way too long.

dry loin
by: Anonymous

Jake and anonymous,

Smoke with a cooking thermometer to 145 degrees internal temp. Pull it out of the smoker and wrap in foil for 10 to 15 minutes. You will have a juicy pork loin/roast every time. Don't finish on a grill. That adds to the risk of drying it out. Also you can put a metal pan with water in the smoker during the cooking process to help with moisture{optional}. You can brown/ braise the pork loin in a large skillet to seal in the juices and give you a darker crispy finish after the smoking. Some rubs will give the crispy finish as well.

4lb boneless pork tenderloin
by: Jake

I cooked a 4lb boneless pork tenderloin tonight for 3hrs. I wrapped it during last hour of cooking. I cooked it at 300º. What would be a right temp and time to cook it at?

loin was a bit dry
by: Anonymous

I cooked a 6 lb pork loin for 3hrs at 225 on my electric masterbuilt smoker, then foiled it for one more hour at 225 - 4 hours total, and it was way to dry, next time i will try 3 hours total at 200°

two 4 lb pork loin pcs-cooking time?
by: adan

I have an almost 8 lb boneless loin, is 4 1/2 hours at 225 correct cooking time, with the last 1 1/2 wrapped in foil. I have guest coming over and don't want to ruin it

145 Degrees is true!
by: Anonymous

I worked at Outback Steak House when the pork temps were changed this was a big deal at the restauraunt.

masterbuilt electric smoker
by: Mikespat

I have one large wild boar loin that I cut into two. I soaked them in milk for 6 hours then rinsed and rubbed with a pork dry rub from the grocery. I then weaved regular not seasoned Bacon (because it will get seasoned through the smoker) and wrapped them both. I put them in the fridge over night and smoked them with apple chips for 4 hours at 120° with my masterbuilt electric smoker . Halfway through i wrapped them in foil and put em back in the smoker. THEY CAME OUT PERRRRRRRFECT. Don't use apple juice! Yuk!

Pork loin
by: Anonymous

I'm brining in a salt and maple syrup mix. Then I am going to smoke at 200 for 4-5 hours starting with apple then switch to maple chips.

Smoke Chips
by: T_Smoker

I prefer to smoke my pork tenderloin at a low heat around 200 to 225 for about 3 - 4 hours.

Cherry or apple wood chips are great for pork. If anyone has ever had apple wood smoked bacon, you know what I am talking about. Use moderation and everything will turn out great.

Also, I place a stainless steel pan filled with water at the bottom of the grill and then position my pork above it. This will keep the pork from dying out.

@Bitter smoke
by: Chuck

@Bitter smoke; you need to use a much milder wood like pecan or cherry; mesquite is too harsh to smoke that long.

I am now a smoker
by: Jason Behr

Just got my smoker 2 months ago and I ended up getting rid of my BBQ. Never again will I need it after discovering this.......

I make burgers and dogs and pizza on it, and then I really get into it and I have made pork loin, bacon wrapped pork loin, beef and pork ribs, and the BACON BOMB!

I have tried dry rubs and wet and I must say I like a nice sauce better.......

LOVE MY SMOKER!!!!

Bitter smoke
by: 3rd time the charm

I added mesquite 3 times smoking a brisket. Got a build up of creosote that made it inedible and bitter. From now on, only adding wood at the start and leaving the vent wide open on my Masterbuilt electric smoker.

1st attempt at smoking
by: birddog48

I'm gonna try a pork loin on a Weber Smoky Mountain. So much to remember,  hope i don't forget anything important- just keep repeating the mantra low and slow...wish me luck

Pork Loin temp
by: Anonymous

The USDA has recently revised it's pork temp to 145 degrees with a 3 minute rest. They did this in the summer of 2011 it was a very big deal in the pork industry, but obviously they have not relayed it so great to the consumers. On a charcoal grill I try to keep the temp between 200-250 degrees for around 7-8 hours for a whole pork loin and than finish it off with a gas grill for about an hour at 250-300 degrees. What I have found that works absolutely wonderful is to put your rub on and wait to baste it until about 2 hours before taking it off the smoker. I have tried putting the rub and a marinade on before I started smoking, but sometimes feel that the smoke does not penetrate as far into the meat with the marinade on it. I usually put pepper, basil, parsley, Lowery seasoning, and another grilling seasoning on there. I usually baste it with whatever BBQ sauce there is in the house, brown sugar, and maybe some old wine that has gone past it's drinkable stage after it's been open for a couple of weeks. If you let it set over night and throw it on the gas grill to heat it up again the next day, it will bring out a smoke flavor like you have never tasted before.

Tips for smoking
by: DRL

Some very important steps to great smoked pork loin:

BRINE your pork loin first. salt into this lean meat changes the proteins and doesn't allow long cooking to squeeze out all the moisture

SMOKE your meat right away. Do NOT preheat the smoker, just add the meat to a cold smoker and crank it up to high. Smoke will only penetrate the meat (darn those meat proteins again) until about 110 degrees, so once the outside of the meat is above that temp, no more smoke gets into the flesh and you might as well be finishing it in your oven. LOW and SLOW gets most smoke flavor into your finished product!

BITTERNESS will only come from adding resinous (think pine) woods or a lot of bark from most any kind of tree. avoid these two things and you really can't make anything bitter in your smoker.

ENJOY!

Dan

Do not over cook pork
by: Bestpeople

I cook pork loin in my gas smoker at 200-230 degrees, with a meat thermometer inserted into the center, until the thermometer reads 135-140 degrees and then wrap it with foil and let it set for 10-15 minutes.

This is safe because American pork no longer has parasites in it.
It is also important to marinate pork in a salt solution to increase the moisture content.

You will find your pork moist and flavorful.

Pork loin and pork ribs
by: Anonymous

I just smoked my first pork loin and also pork ribs at the same time. The pork loin turned out ok. It was kinda dry but it had a lot of smokey flavor. The ribs tho did not cook at all. I had to finish them off in the oven. IDK what happened. Plus I am not sure what the temp was cuz I don't have a gauge on my smoker. Any help?

no parasite pork
by: Anonymous

There are not any parasites in pork since the 1920's when people fed them trash and garbage. The USDA now has changed the pork done temperature to 145 degrees

Anonymous Pork loin with a bone
by: Carl

Sorry to tell you, but a pork loin or tenderloin, has no bone

smoke a loin not a butt
by: jack

smoke it to 170 to kill the parasites that live in pork keep temp in smoker around 225 i like hickory nicely done in 4 hours for a 4 lb butt of pork loin not butt takes longer need to go to temp 190
best wishes

thebarbecuemaster

Alder smoker...
by: Anonymous

I hear some wood types add bitterness after long periods of smoking. I have read to stay away from long mesquite times and idk about alder, but it is probably the same.

Bone-in
by: Anonymous

I can find all kinds of information on bone-less pork loins...how about something on a bone-in? How long does a bone-in pork loin (not a roast) need to smoke? It is 10lbs.

Water pan
by: Adam

You put water in the drip pan for everything but fish and stuff your trying to dry out. Even water in it for hot dogs and hamburgers. I had the same question when I got mine too.

Do you put water/juice in pan while smoking loin?
by: Sip

Just got an Masterbuilt electric smoker for Xmas, and wanting to smoke a loin today. I've read most of the comments on this page, and have got some great advice, but wasn't for sure whether or not to put anything in the water pan. Any suggestions?

Laurie-Temps and time
by: Anonymous

Laurie yest that is a pre-heated smoker temp. So get it up to 225 before you put in the Pork loin. See my previous post. "Maiden voyage"Just a couple of comments below yours.

DJH 2 10lb pork loins
by: Anonymous

You want them to cook to 150 to 155 degrees to get medium and still juicy. My 4.5 pounder at 220 degrees took 3 hours.That was never opening the smoker til done. I would say to allow at least 6 hours to 7 hours at 225. I have a probe built in my electric smoker so I didn't lose heat opening to check temp. It is well worth the wait. See my previous comment for details. "Maiden voyage". Good luck.

Need recommendation
by: DJH

I'm smoking two 10 lb. pork loins in an electric smoker and want them to come out and be ready for my employees to eat at 11:00am. Need an idea of what time to start and what temp to set the smoker at.

Small Pork Loins
by: Anonymous

On my Bradly smoker for a 2 pound loin 220 degrees for 21/2 hours

Maiden Voyage with Masterbuilt 30
by: BFahl

After much research I decided on a electric smoker with the digital temp control and built in temp probe for the ease of temp control. From what I found the charcoal, gas and straight wood smokers are tough to control the temp. I prepped the pork loin with a coating of fresh ground black pepper and kosher salt. The I used a Dr. Larry's No Salt Rub as well. From there I lightly browned it in a skillet with 2 table spoons of canola oil. From there right into the preheated smoker at 225 F and the probe inserted. Crossed my fingers and left it alone. I reloaded the chips twice in the 3 hours it took to smoke it in the side loader {great so you don't have to open the smoker}. I smoked it up to an internal meat temp of 155 degrees F. Took it out and then wrapped it in foil and a dish cloth over that to let it rest for 15 minutes. I was concerned as there was almost no drippings in the pan in the smoker. I thought it was going to be dry. Boy was I wrong. After unwrapping it I couldn't wait to slice off a piece. It was perfect! Juice every where and fork tender. The smoke flavor made my eyes roll back in my head.I couldn't believe how easy it was. The hardest part was waiting the 3 hours to see what I had. A little hint, wrap the drip and water pans in foil. Makes the clean up a snap.

slow smoked pork
by: Anonymous

I smoked a 4-5 pound pork lion at 180-200 degrees for 13 hours using applewood chips/blocks. It was BY FAR the best piece of pork I ever had. I also wrapped it in bacon with honey, a dry rub, and jalapeno peppers... I have found that the lower temps and longer cooking time really allows for the meat to become very moist.

pork loin smokin
by: mungraker

I just smoked a loin over alderwood for about 3 hours. Not sure what my temp was, cause my smoker is charcoal, and the temp gauge has "warm", "ideal" and "hot" on it, but i monitored my meat temp until it was 165. i removed it, and it smelled and looked amazing. Unfortunately, it was a bitter as iodine. i sliced it and am now grilling it with applesauce and a sprinkling of sugar to try and salvage the project.

Rule of thumb
by: Anonymous

Thanks for that rule of thumb -- been looking for the minutes per pound on a boneless pork loin even though I do use a digital thermometer. It's more of less for planning purposes as I like to know when food will be ready for my guests.

times i used for smoking pork loin
by: beginner smoker in iowa

from what i have read and researched rule of thumb smoking times is 1 hour and 30 minutes per pound of meat . but i also notice with a electric smoker differs from gas or charcoal smoker .. where i use a electric smoker and it is insulated so it holds the heat constantly you know have to keep adding charcoal or turning gas up and down to keep ideal temp ... I've smoked pretty much everything under the sun and use a digital thermometer to check the middle of the meat and everything has come out just great i set my smoker at 225 degrees for about 4 hrs and the loins come out tender and juicy

Basting
by: Rossco

Always remember to put your loin fatty side up to allow fat to baste the meat while it melts.

Big E
by: Anonymous

I am smoking a 10 pound loin today i will smoke it at 225 until internal temp reaches 145 or 150 then will wrap in foil and smoke until 160-165 this process will take about 5 and a half hours.wrapping in foil will bring the juices out.another trick i know before wrapping in foil, put some cinnamon apple sauce on it.this will make it really tender. Gives a good taste.

Low then high?
by: SuperflyTNTdaShizzle

If you get more smoke at a lower temp, how about starting it lower for an hour and a half or so and then turning it up to 300 to get some browning?

Just like ribs
by: Nathan Martinez

I let the electric smoker warm up for at least an hour before putting the meat in. Add wood chips, I like Apple chips for pork, about 10 minutes before you put the loin in. I cook loin just about the same way as ribs. 3 hours at 225, then wrap in foil and finish off for another 2 hours at 200.

What I've found good for prep is a rub made with equal parts. Black pepper; Red pepper; Paprika; Sea salt; Brown sugar. Rub good and wrap in saran wrap overnight. A good all around sweet, slightly spicy rub (depending on what heat the red pepper is.

Smoking time
by: PUN

I've got the day off tomorrow, and I really want to do a smoke pork tenderloin, but I have yet to find a good chart of weight vs. smoking time. For example, I have a 8 1/2 pound tenderloin....how long do I smoke at 225-250 degrees?

What size pork loin is for a 3 hour smoking time or minutes per pound?
by: Donna

You mention that smoking a pork loin would take about 3 hours at 225 degrees. How big of a pork loin is that for, or how many minutes per pound do you smoke the meat?

Smoking a Boneless Pork Loin
by: SmokerBill

A boneless pork loin is best when smoked until the internal temperature reaches 145°F, then removed and covered for a three minute rest. According to the USDA (the United States Department of Agriculture), pork is safely done when it reaches 145°F.

You can place the pork loin in the smoker while it's coming up to temperature, and doing so will actually cause the smoke ring to be more pronounced. Smoke penetrates meat more deeply at lower smoking temperatures.

The smoker should be at minimum 225°F during most of the cooking time. At this temperature, a time of approximately 3 hours would be right. It would be no problem to smoke the pork at a higher temperature, and in fact, it would add to the flavor.

By running the smoker at 275-300°F, you'll get some surface browning, which is always great for flavor. And by smoking at a higher temperature, the cooking time will be reduced by half or more. At 300 degrees, your pork loin will be done in one and one-half hours or less.

But for meats to be perfectly cooked consistently, you should always use a good remote meat thermometer. With it you can monitor the internal temperature of the smoking meat without removing the smoker's lid, which causes loss of heat and smoke. And you'll also know exactly when to remove the smoked pork loin by it's internal temperature.