This was my first attempt at smoking a pork loin. I was also planning on smoking a rack of ribs so I chose a small pork loin. My original plan was to marinate the pork loin overnight but after checking out the marinades I had in the kitchen I changed to a dry rub. I rubbed the pork loin with the olive oil and then worked in a smoky applewood rub, wrapped it in foil and placed in the refrigerator overnight.
I took the pork loin out about thirty minutes before I put it in the smoker. I intended on cooking it with the fat side up but somehow I just placed it on the grate with the fat side down. It only took an hour and five minutes to reach 155 degrees. I pulled it from the smoker and wrapped it in foil. After I let it set for about 20 minutes I sliced a few slices for the table.
I could tell when I sliced it that it was not as juicy as it should have been. I retained the juice from the foil wrapping and poured some over the slices. They were not as tender as I would have liked but the rub made a flavorful bite. It had a hint of sweet with a bit of bacon flavor. The next time I do a pork loin I’ll either hang it or make sure I don’t smoke it with the fat side down.
I probably should have let it rest at least 30 minutes before I sliced it. Also, next time I will wrap the loin in bacon to help hold that moisture. Plus, everything’s better with bacon!
Pork Loin Cook Stats
- 2.25 lb Pork Loin
- Smoky Applewood Rub
- Olive Oil
- Meat on 12:15
- Meat off 1:25
- 2 HF Pecan Chips
- 2 HF Hickory Chips
