Smoked Pork Loin
The easiest smoked pork loin ever! Simply apply rub and smoke it on your electric smoker. Perfect for entertaining!
Servings: 24
Calories: 249kcal
Ingredients
- 10-11 pound Pork Loin
Dry Rub
- ⅓ cup sugar
- ¼ cup brown sugar packed
- 1½ Tablespoons smoked paprika
- 2 Tablespoons kosher salt
- 2 teaspoons garlic powder
- 2 teaspoons chili powder
- 2 teaspoons onion powder
- 1 teaspoon celery salt
- 1 teaspoon ground cumin
- 1 teaspoon ground black pepper
Instructions
- Preheat pellet grill to 220 degrees Fahrenheit.
- Trim excess fat from pork loin if desired. We do this if there is a large fat cap on the top of the pork loin. You'll want to leave about ¼" of it on so the pork doesn't dry out.
- In a small bowl, combine sugars, smoked paprika, salt, garlic powder, onion powder, chili powder, celery salt, groud cumin and ground black pepper.
- Rub the entire pork loin with dry rub or Sweet and Smoky Rub. After applying rub let sit at room temperature for a half hour.
- Place seasoned pork loin on preheated pellet grill with fat side up. If you have a temperature probe, insert into thickest part of pork loin. Close pellet grill lid and cook at 220 degrees Fahrenheit for 2½ - 3 hours or until the internal temperature of pork loin is 145 degrees Fahrenheit.
- Remove from pellet grill and let rest for 10 minutes.
- Cut into slices and serve immediately.
Notes
Fridge: Leftover pork loin will keep in an airtight container for up to 5 days.
Freezer: Wrap in plastic wrap and store in a freezer bag or slice and wrap individual pieces before storing. Allow to thaw in the fridge overnight before reheating.
You can easily pop leftovers in the microwave, covered to keep moisture in or add them to a covered frying pan with a little bit of water.
Nutrition
Calories: 249kcal | Protein: 42g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 119mg | Sodium: 92mg | Potassium: 706mg | Calcium: 9mg | Iron: 1mg