Smoked Pork Loin

5 from 1 vote

This smoked pork loin is versatile. It is a staple on those summer BBQ cookouts and also at Thanksgiving dinner.

In order to get a perfectly moist slice of pork, it is essential to prepare the pork loin correctly. Give the cut of meat an overnight bath in a fragrant brine so that it can soak up some moisture and stay tender throughout the cook.

While the pork loin is smoking on the Traeger, brush it with the apple and maple syrup glaze. The glaze coats the pork loin and gives it a touch of sweetness and a wonderful brown exterior that carmelizes to perfection in the smoker.

Fire up your smoker and invite over your family and friends!

Prep Time15

Cook Time2

Total Time2 15

Course: Grilling

Cuisine: American

Keyword: how to make smoked pork loin, smoked pork loin

Servings: servings

Author: Joshua Boquist

Equipment

Ingredients

1 pork loin 4-5 pounds
2 tablespoons olive oil
¼ cup pork butt rub

Pork Loin Brine

12 cups water
1-¼ cups kosher salt
¼ cup dark brown sugar
1 teaspoon black peppercorns crushed
1 sprig fresh rosemary chopped
2 dried bay leaves

Pork Loin Glaze

1 cup apple juice
½ cup maple syrup
½ cup dark brown sugar
1 tablespoon dijon mustard
1 tablespoon soy sauce
2 tablespoons unsalted butter

Instructions

Brine the Pork Loin

In a small pot, bring 2 cups of water to a boil and immediately turn off the burner. Add the salt and brown sugar to the water and let it dissolve. Add in the bay leaf, rosemary, and peppercorns, and allow them to steep for 5 minutes.
Transfer the brine to a pot or container large enough to hold the pork loin. Add the rest of the cold water. You can add a cup of ice to cool the brine down quickly.
Once the brine is cool, add the pork loin and transfer the container to the fridge. Let the pork brine for 12 to 24 hours.

Make the Pork Glaze

In a saucepan over medium heat, combine all of the ingredients except the butter and bring it to a simmer.
Simmer the glaze for about 15-20 minutes until it thickens. Remove the glaze from the heat and add the butter to incorporate it.
Chill the glaze in the fridge while the pork cooks.

Prepare the Pork Loin

Preheat the Traeger to 225°F.
Remove the pork loin from the brine and pat it dry.
Drizzle on the olive oil to coat the pork loin. Sprinkle the pork seasoning on the pork loin, coating all sides.
Place the pork loin on the grill grates and smoke at 225°F. Brush the glaze on the pork 2-3 times during the cook. Smoke the pork loin for 2 hours or until the internal temp reaches 140°F to 143°F and the glaze carmelizes.
Remove the pork loin from the smoker and let it rest for 10-20 minutes before slicing. Ensure that the pork reaches 145°F internally for a few minutes while it rests.
Serve the sliced pork loin with a drizzle of glaze over the top.

Notes

For best results, brine the pork loin overnight. The pork will be much more moist, and the flavors from the aromatics will better infuse into the meat.
When cooling the brine down after boiling, use some ice cubes to cool the brine down faster.
The USDA recommends cooking pork to an internal temperature of 145°F, but I prefer cooking my pork to a temp of about 140°F before pulling it from the smoker and letting it rest. The pork will be juicy and moist. Be sure to monitor the temp of the pork while it rests to ensure that it reaches 145°F for a few minutes.

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