Happy New Year! I hope everyone had time to spend with family and friends over the holidays. It’s crazy how fast this time of year goes by. This is a special post to start the new year. You might remember my friend Sean who made a guest post awhile back for smoked wings. Well, he is back today with smoked boneless pork loin. How good does this picture look? Are you drooling yet? Sean has been using his smoker for a few years now and everything that comes out of it is nothing less than spectacular. Thanks so much for sharing Sean!

Hello Everyone!

I recently spoke with my good friend Anne and she asked me to write up a quick review on Smoked Boneless Pork Loin. To start, I recently sold my Weber Smokey Mountain Smoker and purchased a Traeger Timberline Smoker. Some friends call it cheating but I call it an investment. I have also got rid of my propane grill.

I decided to make this last minute so I did not use any fancy BBQ sauces that I normally get for such endeavors. I typically use a tail end of the pork loin and this particular one was 2.5 lbs. There are hundreds of rubs or marinades out there that you can select for smoking but lately, I have been on the Cactus Dust and Everglades Heat Kick. Both are salty rubs and the Cactus Dust has some mesquite flavor to it as well.

After I applied a generous amount of both (to taste) I set my smoker to 165 degrees. The wood I used was the Traeger Signature Blend which consists of three different woods. I have also used the cherry wood for these and still came out pretty amazing. If I’m going to smoke something for longer than an hour I’ll usually keep the temp at 165 degrees, but you can still smoke up to 220 degrees.

I left the loin on the smoker with the lid closed at 165 degrees for about two hours. After that, I bring the loin inside and lay it on two layers of aluminum foil. As mentioned before, I did not use anything fancy but I do like this particular sauce called Rib & Rack which I find at my local grocery store. I coated the entire loin in a generous amount of the BBQ sauce then wrapped the loin up in the aluminum foil and returned it to the smoker.

Once back on the smoker, I kicked the temperature up to 300 degrees and inserted a remote thermometer into the thickest part of the loin. About one to two hours later, I removed the loin when the internal temperature reached 135 degrees. I let the loin rest still in the foil for about ten minutes before unwrapping i tand slicing it up.

I gotta say this method comes out extremely tender and nearly able to cut it with a fork and has a beautiful smoke ring! This is a very similar method that some know as the 3-2-1 method for smoking ribs. Here I simply cut out the last hour on the smoker with it unwrapped.

Well, I suggest you get out there and try this!

Sean