Smoked pork loin is lean, quick, and easy to slice – the trick is pulling it before it dries out. A short smoke to a safe 145 F gives you a juicy, faintly pink center and a light bark. Set your dinner time below and we will plan every step backward to the minute.
How to smoke smoked pork loin – time and temp
Smoke a whole pork loin (not to be confused with the smaller tenderloin) at 225 to 250 F until it reaches 145 F internal, usually 2 to 3 hours. Because it is so lean, a wet brine or dry brine the night before is the single best thing you can do for moisture. Rest 10 minutes, then slice across the grain.
Tips
- Pull at 145 F, per USDA. A little pink is normal and safe.
- Brine or dry-brine overnight; loin has almost no fat to protect it.
- Do not confuse loin (large roast) with tenderloin (small, cooks faster).
- A quick high-heat sear at the end adds color without overcooking.
Frequently asked
What temperature is smoked pork loin done? 145 F internal with a 3-minute rest, per USDA. Pull it right at temp; it climbs fast.
How long does it take? About 2 to 3 hours at 225 to 250 F, but weight drives it – the calculator sizes it exactly.
Loin or tenderloin? This guide is the large loin roast. Tenderloin is smaller and cooks in under an hour.
How Much Pork Loin Do I Need to Buy and Cook?
Fine-tune trim & cook loss
Lost to trim: - · lost to the cook: -
How Much Pork Loin Per Person (Serving Size Chart)
| Guests | Raw Pork loin to buy | Trimmed (on the smoker) | Cooked (served) | Good pick |
|---|---|---|---|---|
| 1-5 | 2.7 lb | 2.5 lb | 2.0 lb | one whole pork loin |
| 6-10 | 5.4 lb | 5.0 lb | 4.0 lb | 2 whole pork loins |
| 11-15 | 8.2 lb | 7.5 lb | 6.0 lb | 2 whole pork loins |
| 16-20 | 11 lb | 10 lb | 8.0 lb | 3 whole pork loins |
| 21-30 | 16 lb | 15 lb | 12 lb | 4 whole pork loins |
| 31-40 | 22 lb | 20 lb | 16 lb | 5 whole pork loins |
| 41-50 | 27 lb | 25 lb | 20 lb | 6 whole pork loins |
Raw weight to comfortably feed the top of each range at an average appetite (~0.40 lb cooked per person), no leftovers. Bump up a size for hearty eaters, light sides, or leftovers.
Pork loin prices this week (and the trend)
$2.48/lb average grocery feature price (week of Jul 25, 2026)
See prices for every cut → · How much should you buy? · Cooking for money? Price the whole job
Source: USDA Agricultural Marketing Service Market News weekly retail feature reports, tracked by MeatSmokingCalculator. Prices are advertised grocery features – your store will vary.
Times & temperatures
| Style | Method | Pit temp | Approx time | Pull / done temp |
|---|---|---|---|---|
| Classic | Slow and Low | 225°F / 107°C | ~40 min/lb | 145°F / 63°C |
| Classic | Hot and Fast | 300°F / 149°C | ~22 min/lb | 145°F / 63°C |
| Poor Man's Pork Burnt Ends | Slow and Low | 250°F / 121°C | ~1.8 hr + ~60 min finish | 150°F / 66°C |
📊 See the full smoking times & temps chart for every cut →
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Written by John Kirker, who built the first meat smoking calculator in 2011. Times come from cooks we have actually run and logged; temperature and feel decide the finish, never the clock alone.
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