Pork · smoking times
How long to smoke Pork loin (boneless roast)
At 250°F, plan on 40 to 50 minutes per pound. A 4 lb pork loin takes about 2.5 to 3.5 hours. Pull it at 145 to 150°F.
Pork loin is lean and cooks quickly. It is done at USDA's 145°F; going much higher dries it out.
Smoking time by weight
| Weight | 225°F | 250°F | 275°F |
|---|---|---|---|
| 2 lb | 1.5 to 2 hours | 1.5 hours | 60 to 80 min |
| 3 lb | 2.5 to 3 hours | 2 to 2.5 hours | 1.5 to 2 hours |
| 4 lb | 3.5 to 4.5 hours | 2.5 to 3.5 hours | 2 to 2.5 hours |
| 5 lb | 4 to 5.5 hours | 3.5 to 4 hours | 2.5 to 3.5 hours |
Click a weight for the full plan. Times assume the smoker holds the temperature shown; they are ranges.
Pull temperature, safe minimum and rest
| Target | Temperature |
|---|---|
| Pull from the smoker | 145 to 150°F |
| USDA safe minimum | 145°F plus a 3-minute rest |
| Suggested rest | 10 to 15 min |
Plan your start time
Tips for pork loin
- Take it off at 145°F in the center and rest at least 3 minutes (10 to 15 is better). The temperature climbs a few degrees while it rests.
- A brine or a dry brine overnight helps lean pork stay juicy.
- A pork loin has no connective tissue to break down, so unlike pork butt there is no benefit to cooking it past 150°F.
Best wood
Apple, Cherry, Pecan, Maple. See the wood guide for how strong each one is.
Safe minimum temperatures: USDA FSIS Safe Minimum Internal Temperature Chart. Smoker temperature guidance: USDA FSIS, Smoking Meat and Poultry. Smoking times vary with the smoker, the weather, how much the meat weighs, how thick it is and whether you wrap it. These are ranges based on common barbecue practice, not lab measurements. Always cook to the internal temperature, measured with a food thermometer.