I am happy to announce that I have partnered with the National Pork Board and Weber Grills to bring you this post and recipe. Pork Loin is a delicious and versatile cut from the back of the pig. Much larger in size than its counterpart Pork Tenderloin, this cut lends itself well to smoking as the meat is so lean. Rubbed with your favorite BBQ rub and slowly smoked over apple wood, this recipe is easy and delicious! One other great benefit to this cut is its size as you can feed a crowd or eat the leftovers for several days after smoking it. Now sit back, grab your favorite beverage, and enjoy this post for Apple Wood Smoked Pork Loin.
Apple Wood Smoked Pork Loin
The pork loin can come bone-in or boneless. For this cook I had a 2 pound boneless pork loin. Start by trimming the fat cap and silver skin from the pork loin roast.
Now add a small amount of yellow mustard as a base then apply a generous amount of your favorite BBQ rub. For this cook I used 5280 Culinary Oink.
While the roast is sitting at room temperature setup your grill (I am using a Big Green Egg) for indirect cooking using a couple of chunks of your favorite smoking wood (I used apple wood as it pairs nicely with pork). Preheat the grill to 250° and wait for the smoke to turn a blueish gray.
The National Pork Board sent me this Weber iGrill mini to help monitor the temperature while it smokes. USDA says pork is safe to eat at 145° internal temperature. It is important to account for that as you cook and pull the roast 5° before it reaches its final temperature to account for carryover cooking.
Using this remote thermometer is easy as there is an app for your smartphone and presets help you setup and monitor the cook.
Let the pork loin roast smoke undisturbed until the internal temperature measures 140° then pull the pork loin and let rest 10 minutes. Make sure the temperature rises to 145°F before serving up.
Slice and serve! You will love the smoky flavor of the pork loin. If you aren’t feeding a lot of people save the leftovers and plan meals for the week ahead! The cut makes a great sandwich or a main dish paired with grilled vegetables.
Apple Wood Smoked Pork Loin
- Pork Loin
- Yellow Mustard
- BBQ Rub
- Trim the silver skin and extra fat from the pork loin
- Place a small amount of yellow mustard on the pork loin and rub all over creating a base for the BBQ rub
- Generously apply the BBQ rub to all sides of the pork loin
- Let sit at room temperature while you start your grill/smoker
- Setup your Big Green Egg for indirect cooking and use apple wood chunks for smoke flavor
- Preheat to 250° and let the smoke turn from white to grayish blue
- Put the pork loin inside and let smoke until the internal temp measures 140°
- Make sure the temperature rises to 145°F before serving up
- Pull the pork loin and let rest 10 minutes before slicing and serving
4 comments on “Apple Wood Smoked Pork Loin”
You didn’t mention the use of the diverter stone
I do say “set your Big Green Egg up for indirect cooking” which implies the use of the ConvEGGtor. However, good catch and I will fix the verbiage now to be more explicit.
How long did this take with a 2# loin?