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smoked pork loin slices
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4.38 from 98 votes

Smoked Pork Loin

This smoked pork loin recipe is simple to follow and includes a smoked pork loin brine that will leave your taste buds singing. You've gotta try it!
Course Pork
Cuisine Barbecue
Prep Time 12 hours
Cook Time 3 hours
Rest Time 15 minutes
Total Time 15 hours 15 minutes
Servings 1 Pork Loin
Calories 157kcal
Author Nick @ SmokedMeatSunday.com

Equipment

Ingredients

  • 1 Pork Loin - Silverskin removed
  • 1 qt Cold Water
  • ¼ C Kosher Salt
  • ⅓ C Maple Syrup
  • 1 tsp crushed garlic
  • 1 Tbsp chopped thyme
  • 1 Tbsp Olive or Avocado Oil
  • 2 Tbsp BBQ Rub

Instructions

  • Combine the water, salt, syrup, garlic, and thyme in a bowl, and then whisk.
  • Place the pork loin in a large ziplock bag and add brine.
  • Let the pork loin sit in the brine refrigerated for 6-12 hours.
  • Remove loin from brine and pat dry.
  • Rub the surface of the loin with oil.
  • Sprinkle rub over loin, make sure the entire surface is covered.
  • Smoke the pork loin at 225 degrees until the internal temperature hits 140 degrees.
  • Let rest for 15 minutes before slicing to allow for internal temp to rise, and the juices to redistribute.

Notes

I use Morton's Coarse Grain Kosher Salt for the brine. Using a different brand or type of salt will change the recipe. Be especially careful not to use table salt in the brine.

Nutrition

Serving: 1g | Calories: 157kcal | Carbohydrates: 20g | Protein: 7g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Cholesterol: 20mg | Sodium: 6427mg | Sugar: 17g