How to Make Smoked Pork Loin in Electric Smoker?

You are not getting the full benefits of your smoker if you only use it to cook steak and chicken. You can enjoy a variety pork cuts from your smoker such as pork loins or pork chops, tenderloins, spareribs, baby back and spareribs, as well as pork shoulders. You can season your pork with any type of seasoning, including dry rub, wetrub, and marinade.

Smoked pork loin in an electric smoker is a favorite of ours and is easy to prepare. This unit is easy to use and requires very little effort. The results are delicious. We recommend that you get the one with the meat probe thermometer.

Without further ado, let’s dive in.


Pork can become chewy if it is overcooked. It is important to brine the meat before smoking. Brining helps the meat retain its freshness by breaking down the muscle tissue.

But, as for the tenderloin or loin, they don’t need extra breaking down. But, if you prefer doing it, then you will need ½ cup sugar and ½ cup salt to a gallon of water. This recipe can be made with either fresh or brined pork loin. Make sure to dry the pork loin and rinse off any brine before applying the rub.


Because pork is mild meat, it will be able to take intense flavors well. This recipe uses both sweet-savory combinations to complement it. You can use apple or oak wood chips or any other variety you have.

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Fruitwood is a great choice for this meat. Oak is another good option, thanks to the oak acorns that this tree yields. Hogs love to eat them.

The Ingredients

  • Four to six pounds whole boneless pork loin loin,
  • Two teaspoons of sea salt
  • One tablespoon of Chinese five-spice Powder
  • Cracked one teaspoon of black pepper
  • ¼ teaspoon nutmeg
  • ½ teaspoon garlic powder
  • Two tablespoons of grapeseed or safflower oil
  • Unsweetened apple juice
  • Water
  • Apple or oak wood chips


  • After you have rinsed the pork loin with cold water, use a paper towel to dry the pork loin and remove any moisture. Trim excess fat and silver skin if necessary. Make sure to leave some fat cap, about ¼ inches, to preserve some flavor and moisture. Place the meat on a sheet pan.
  • Combine oil, herbs, and spices in a small bowl. After you have rubbed the mixture all over the loin, allow it to rest at room temperature for around sixty minutes. Meanwhile, make the slaw.
    Set your electric smoker to 225 degrees F. Place fifty percent water and fifty percent apple juice in the bowl, and put it at smoker’s base. Add the wood chips to your side tray.
  • On the middle rack inside the units’ chamber, place the meat so that the fat side is up, and use the probe thermometer to insert it.
  • Carefully shut the appliance’s door and set its timer for three hours. To ensure that the appliance is properly smoking, the internal heat must be at 155°F.
  • If you don’t see any smoke, add the wood chips to the tray and continue checking it every forty five minutes. Add apple juice or water if it is necessary.
  • Once the meat is cooked, take it out of the unit and place it on a cutting board. To tent the loin, use aluminum foil. Allow it to rest for approximately thirty minutes at room temperature. Slice into ½ inch thick pieces for an entrée portion and thinly for sandwiches. Serve it with some potatoes, slaw, and some green onions.
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    A semi-sweet and tangy salad goes well with the juicy smoked pork. You can also substitute hazelnuts with pistachios and walnuts if you prefer.

    The Ingredients

    • Purple cabbage, ½ medium head
    • Green cabbage, ½ medium head
    • Gala or Fuji apples, three small to two large
    • Two tablespoons of unfiltered, raw apple cider vinegar
    • One teaspoon sea Salt
    • Cracked one teaspoon of black pepper
    • One teaspoon maple syrup
    • Roughly chopped hazelnuts, ½ cup


  • Wash the produce and drain it. On A box grater is used to shred the apples and cabbages or thinly cut them. Finally, you can chop them into small pieces.
  • Place the cabbage and apples in a large bowl. Add the vinegar, salt, and pepper. Mix it well with clean hands. Keep it in the refrigerator until the meat is fully cooled.
  • Toast the hazelnuts (walnuts and pistachios) in a dry skillet on medium heat. Keep them from burning. Once they are done, chop them up so you can sprinkle the slaw. This meal can be served as a topping to a sandwich with smoked pork, or alongside the pork loin.
  • Safety Tips for Pork

    • Always buy pork from a source with a good reputation, such as a butcher who is knowledgeable or a local farm.
    • Look for organic, free-range, hormone-free pork.
    • Look for pink flesh and smell freshness.
    • Always clean up any contact with raw meat and wash your hands.
    • Keep it in an airtight bag and keep it in the fridge.
    • Make sure it is cooked at a temperature of 145 degrees F.
    • Allow it to rest for approximately twenty-to-thirty minutes before you serve it.
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    Easy Smoked Pork Loin with an Electric Smoker Masterbuilt


    If you have some free time, don’t lose an opportunity to set up your electric smoker and prepare this fantastic meal. Pork is better when cooked to medium. This delicious slaw will make a great lunch for the whole family.

    If you like to add spices, make several variations of this recipe. Bonne appetite!

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