Smoked Pork Loin Cook Time
110°C (225°F)
2.5–4 hours • Internal: 63°C (145°F)
Doneness Guide
| Level | Internal Temp | Cook Time | Result |
|---|---|---|---|
| 1 kg (2.2 lb) | 63°C (145°F) | 2–3 hours | Smaller loin. Feeds 3–4. |
| 1.5 kg (3.3 lb) | 63°C (145°F) | 2.5–3.5 hours | Standard size. Feeds 5–6. |
| 2 kg (4.4 lb) | 63°C (145°F) | 3–4 hours | Large loin. Feeds 6–8. |
How to BBQ Smoked Pork Loin Cook Time
1
Brine the pork loin for 4–8 hours. This is essential — pork loin is lean and dries out easily without brining.
2
Remove from brine, pat dry, and apply a light rub. Brown sugar, paprika, garlic, thyme, and black pepper work well.
3
Set smoker to 110°C (225°F). Apple or cherry wood gives the best flavour with pork loin.
4
Place on the smoker and insert probe into the thickest part.
5
Smoke until the internal temperature reaches 60°C (140°F) — it will carry over to 63°C during rest.
6
Optional: sear briefly on a hot grill for colour if you want a crust.
7
Rest for 15–20 minutes, then slice into 1cm rounds.
Pro Tips
- Pork loin is NOT the same as pork tenderloin. Loin is larger (1–2kg). Tenderloin is small (400–500g).
- Brining is non-negotiable for pork loin. Without it, expect dry results.
- Don't overcook. 63°C (145°F) is the safe temperature for pork — anything above 68°C will start to dry out.
- A glaze (maple syrup, brown sugar, Dijon mustard) in the last 30 minutes adds a beautiful finish.
- Smoked pork loin is excellent cold in sandwiches the next day.
Resting Time
Rest for 15–20 minutes after removing from the BBQ. This allows juices to redistribute for a juicier result.
Frequently Asked Questions
How long to smoke pork loin at 110°C?
A 1.5kg pork loin takes 2.5–3.5 hours at 110°C (225°F) to reach 63°C (145°F) internal.
What's the difference between pork loin and pork tenderloin?
Pork loin is a large roast (1–2kg) from along the back. Pork tenderloin is a small, narrow muscle (400–500g) that sits alongside the spine. The loin is better suited to smoking.
How do you keep smoked pork loin moist?
Brine for 4–8 hours before smoking, don't overcook past 63°C (145°F), and rest properly. These three steps make all the difference.