Smoked Pork Loin Roast
This perfectly smoked pork loin roast delivers tender, juicy meat with a beautiful smoke ring and aromatic herb crust. The low-and-slow cooking method ensures maximum flavor penetration while maintaining incredible moisture throughout.
Ingredients
For the Pork Loin:
- 4 lb boneless pork loin roast
- 2 tbsp olive oil
- 2 tbsp brown sugar
- 1 tbsp paprika
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 2 tsp dried thyme
- 2 tsp salt
- 1 tsp black pepper
- 1 tsp dried rosemary
- 1/2 tsp cayenne pepper
For the Spritz:
- 1/2 cup apple juice
- 2 tbsp apple cider vinegar
- 1 tbsp butter
Instructions
- Prepare the rub by combining brown sugar, paprika, garlic powder, onion powder, thyme, salt, pepper, rosemary, and cayenne in a bowl.
- Trim excess fat from pork loin, leaving about 1/4 inch. Pat dry and brush with olive oil.
- Apply the rub generously, massaging into all surfaces. Let rest 30 minutes at room temperature.
- Preheat smoker to 225°F with apple or cherry wood chips.
- Smoke the pork loin for 2.5-3 hours until internal temperature reaches 145°F.
- Make the spritz by combining apple juice, apple cider vinegar, and butter in a spray bottle.
- Spritz the pork loin every hour after the first hour of cooking to keep it moist.
- Rest for 10 minutes before slicing against the grain.