Ingredients

The following ingredients have 6 Servings
  • 3-6 pound pork loin (boneless or bone-in, with some fat on top (see note))
  • 2 tablespoons mustard (or olive oil)
  • 1 teaspoon kosher salt
  • 1 teaspoon black pepper (freshly ground)
  • 1 ½ teaspoons paprika (or smoked paprika)
  • 1 teaspoon garlic powder (or granulated garlic)
  • 1 teaspoon onion powder (or granulated onion)
  • 1 tablespoon brown sugar
  • ½ teaspoon cayenne (optional for a kick)

Instruction

  • Pre-heat the smoker to 225°F, adding water-soaked wood such as apple, cherrywood, hickory or mesquite (note: you may need to add more during smoking).
  • While you’re waiting for the temperature to come up, prepare the rub and pork loin roast. In a medium bowl, mix the paprika, garlic powder, onion powder, salt, pepper, brown sugar and optional cayenne.
  • Pat dry with paper towels if needed to remove excess moisture. Trim off excess so there’s no more than ¼-inch layer. Score the fat layer down to the flesh using a sharp knife in a criss-cross pattern.
  • Rub the meat all over with the mustard or olive oil. Then rub the spices on all sides. Insert a wireless thermometer probe into the middle (if using).
  • Once the smoker temperature is stable, place the pork loin on the grates with the fat side facing up. Close the lid and adjust the vents if needed.
  • Smoke until the internal temperature reaches 145-150°F, about 2 ½ to 3 hours for a 3-pound pork loin.
  • Remove from the smoker and tent with foil. Let rest for 5 minutes so the juices redistribute throughout the meat. Then slice and serve.