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A handheld photo of shingled slices of Smoked Pork Loin showcasing the moist interior and dark seasoned bark.

Smoked Pork Loin with a Peppery Herb Crust and Perfect Smoke Ring

This Smoked Pork Loin features a dark, savory herb and pepper crust, a stunning pink smoke ring, and a perfectly moist interior. A professional-grade recipe optimized for low-and-slow pitmaster results on any smoker.
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Prep Time 15 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 45 minutes
Servings: 8 slices
Course: Dinner, Main Course
Cuisine: American, BBQ
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

Smoked Pork Loin Components
  • 4-5 lb Center-cut pork loin 454g per lb, total 1.8-2.3kg
  • 3 tbsp Coarse black pepper 15g
  • 2 tbsp Kosher salt 30g
  • 1 tbsp Dried thyme 5g
  • 1 tbsp Dried rosemary 5g
  • 1 tbsp Smoked paprika 7g
  • 1 tbsp Garlic powder 10g
  • 1/4 cup Fresh parsley Chopped for garnish

Equipment

  • 1 Smoker Pellet, Offset, or Charcoal
  • 1 Meat Thermometer Instant-read or leave-in probe

Method
 

Preparation
  1. Trim the pork loin, leaving 1/4 inch of fat. Apply a thin layer of oil or mustard as a binder.
  2. Mix the dry rub ingredients and press firmly into all sides of the meat until no pink is showing.
The Cook
  1. Place loin in smoker at 225°F (107°C) using fruitwood. Smoke until internal temp reaches 145°F (63°C).
  2. Remove from smoker and rest for 15-20 minutes on a cutting board before slicing into shingled rows.

Notes

Pull the meat at 142°F to allow for carryover cooking.
Use coarse pepper for the best bark development.