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Smoked Pork Loin Plan

Rub Mix Ingredients (Make Full Batch)

  • ½ Cup Paprika
  • ½ Cup Kosher Salt
  • ½ Cup Brown Sugar
  • ½ Cup Garlic Powder
  • ¼ Cup Cumin
  • ¼ Cup Onion Powder
  • 2 Tablespoons Black Pepper

Other Supplies

  • Yellow mustard or olive oil (binder)
  • Honey (1/3 cup for glaze)
  • Brown sugar (extra 2-3 Tbsp for glaze)
  • Smoking wood (hickory, apple, cherry, pecan, or oak)
  • Water pan

Honey Brown Sugar Glaze Recipe

Makes ~1/2 cup (enough for one loin)

  • 1/3 cup honey (about 4 tablespoons)
  • 2-3 tablespoons brown sugar
  • 1/2 teaspoon garlic powder
  • Optional: pinch of black pepper

Preparation:

  1. Mix all ingredients in small bowl
  2. Warm slightly (10-15 seconds in microwave) to dissolve sugar
  3. Stir until smooth
  4. Keep warm on grill's side or warming rack

Timeline (3.5-4 hours total)

Prep Phase (1+ hour before cooking)

  1. Trim fat: Leave most fat on, trim anything thicker than ¼ inch
  2. Apply binder: Coat loin with yellow mustard or olive oil
  3. Season: Apply generous amount of rub mix, no gaps
  4. Rest: Refrigerate for at least 1 hour (can do overnight)

Cook Schedule

Time Action Internal Temp Smoker Temp
-0:30 Fire up smoker, add water pan - 240-270°F
0:00 Place pork loin on smoker Start 240-270°F
1:30 First temp check ~100°F 240-270°F
2:00 Check progress ~115°F 240-270°F
2:30 Should be approaching glaze point ~125°F 240-270°F
2:45 GLAZE: Apply honey glaze at 130°F 130°F 240-270°F
3:00-3:30 Monitor closely for finish Target: 145°F 240-270°F
Done Rest 5 minutes before slicing 145°F -

Temperature Milestones

Critical Temps

  • 130°F: Apply honey brown sugar glaze
  • 145°F: Done! (USDA safe for pork)
  • Rest: 5 minutes minimum

Probe Strategy

  • Insert probe into thickest part of loin
  • Avoid fat pockets
  • Check multiple spots when approaching 130°F

Step-by-Step Cooking Process

Pre-Cook (Night Before or Morning Of)

  1. Pat loin dry with paper towels
  2. Trim any thick fat chunks (keep thin layer)
  3. Apply mustard/oil binder all over
  4. Coat generously with rub mix
  5. Wrap in plastic and refrigerate

Smoking Day

  1. 30 min before: Start smoker at 240-270°F
  2. Add water pan for moisture
  3. Add wood chunks (hickory recommended)
  4. Prepare glaze: Mix honey glaze, keep warm
  5. 0:00: Place loin on smoker, insert probe
  6. Maintain temp: Keep smoker steady at 240-270°F
  7. At 130°F internal: Apply first coat of honey glaze
  8. At 138-140°F (optional): Second glaze coat for extra caramelization
  9. Continue to 145°F: Should take 15-30 more minutes after first glaze
  10. Rest: Remove at 145°F, tent with foil, rest 5 min
  11. Slice and serve

Wood Selection Guide

  • Hickory: Classic strong smoke (recommended)
  • Apple: Mild and sweet
  • Cherry: Mild with color
  • Pecan: Medium smoke, nutty
  • Oak: Medium smoke, neutral

Doneness Guide

Internal Temp Description
130°F Time to glaze
140°F Almost there, watch closely
145°F Perfect! Safe and juicy
150°F+ Getting dry, pull immediately

Tips for Success

  • Keep smoker temp stable (240-270°F range)
  • Don't skip the water pan - adds moisture
  • Let meat rest before slicing
  • Save leftover rub for next cook
  • Slice against the grain

Serving Suggestions

  • Slice ½ inch thick
  • Serve with sides while hot
  • Great for sandwiches when cold

Storage

  • Fridge: 3-4 days in airtight container
  • Freezer: Up to 3 months
  • Reheat: 325°F oven wrapped in foil

Recipe adapted for smoker - Target 145°F internal with honey brown sugar glaze at 130°F