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sliced smoked pork loin on a cutting board
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5 from 5 votes

Smoked Pork Loin

Juicy, tender, smoky, and with a sweet and spicy rub, Smoked Pork Loin is some good eats! Ready in under 3 hours, you can be eating this amazing meat feast in no time!
Prep Time10 minutes
Cook Time2 hours
Course: Main Course
Cuisine: American
Keyword: pellet smoker, pork, pork rub, smoked, smoked pork, smoked pork loin, traeger
Servings: 8 servings
Calories: 262kcal
Author: Chef Jenn


  • 3 pounds pork loin scored
  • 1/4 cup brown sugar packed
  • 2 teaspoons chili powder
  • 2 teaspoons chipotle powder
  • 2 teaspoons paprika
  • 2 teaspoons mustard powder
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 2 teaspoons coarse salt
  • 2 teaspoons freshly ground black pepper


  • Remove the pork from the fridge and rinse it off, then pat it dry with paper towels. Allow it to rest at room temperature for about 30 minutes.
  • Make the sweet and spicy pork rub by combining the brown sugar, chili powder, chipotle powder, paprika, mustard powder, garlic powder, onion powder, and salt and pepper in a small bowl.
  • Rub the pork loin with a thin layer of cooking oil (avocado oil works great.)
  • Score the pork loin creating a few shallow diagonal cuts.
  • Put the pork loin into a large bowl and sprinkle the rub over the pork loin. Get your hands in there, flipping the pork loin around and pressing the rub onto all surfaces.
  • Preheat your smoker to 180-F according to the manufacturer's instructions.
  • Smoke the pork loin at 180-F for about an hour, then turn the heat up to 225-F and continue smoking until the internal temperature reaches 145-F.
  • Remove the pork from the smoker, tent it with foil, and let it rest for 10-15 minutes before carving. Enjoy!


Chef Jenn's Tips

  • Pork loin is amazing, but if you overcook it - if you dry it out - it'll taste like shoe leather. Temperature is everything to this dish. Cook it to 140-145F maximum, then pull it off to rest. Use an instant-read digital meat thermometer to nail the cook temp.
  • Resting is very important for smoked meats. Resting lets the meat relax, and the juices won't run out when you slice it. You want the juices to stay in the meat!
  • The rub has a bit of kick to it! Feel free to adjust the chipotle - adding more or less - to get the spice level just how you like it.


Serving: 2slices | Calories: 262kcal | Carbohydrates: 9g | Protein: 39g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 107mg | Sodium: 684mg | Potassium: 692mg | Fiber: 1g | Sugar: 7g | Vitamin A: 338IU | Vitamin C: 2mg | Calcium: 24mg | Iron: 1mg