Texas Style Smoked Pork Loin
Pork loin is one of those meats that one can look past when doing some backyard BBQ. Don’t make that mistake. This Texas style smoked pork loin is cheap, delicious and easy to keep moist with just a few key steps.
Why You Will Love This Recipe
I don’t know about you, but almost everything we smoked turns out great. This is no exception. But what I love most about this recipe is how cheap it is. You can pick up an entire pork loin at Costco or Sams for under 30 bucks and eat on that thing for a good long while.
Typically, we’ll cut it into chops and grilling them up, but every now and again we like to smoke one. It’s done in no time, typically under three hours. With that small amount of time, you will get a perfectly smoked, tender and juicy chunk of meat that everybody will love.
This Texas style smoked pork loin just uses kosher salt, coarse black pepper, and a bit of your favorite rub, which makes that combination of spices and smoke a perfect bite.
Cheap and delicious … my favorite!
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Ingredients Needed
As previously mentioned, just some kosher salt, black pepper, and your favorite rub is all you really need.
Optionally, you can inject the pork loin with some apple juice (and rub) to infuse the meat with some additional moisture and flavor. You can also brine the pork loin as well before smoking. You can choose to do either one, but it is not necessary.
How To Make A Texas Style Smoked Pork Tenderloin
Place the pork loin in the smoker at 300 degree F. We’re running the smoker a little hotter than normal to make sure the small amount of fat cap on top renders down and gets a bit crispy. If you don’t care about that, run the smoker at around 250 degrees F.
What you end up with is a perfectly smoked piece of tender and juicy pork. Slice it thin, slice it thick, whatever your heart desires. We munch on it right off the cutting board!
You can take any leftovers and refrigerate it. Next day, slice it thin for some very tasty Texas style smoked pork sandwich meat. It makes a great sandwich as is, or step it up and make a killer Cuban sandwich (or sliders) with it.
Whatever you decide, you’re gonna love this simple to make smoked treat!
Tips
- As with anything you smoke, it’s important to maintain the temp and smoke level.
- Smoke to temperature, not to time.
- For true Texas style, it’s just equal parts salt and pepper. The addition of your favorite rub is, of course, optional.
- We smoked this at 310 degrees Fahrenheit to ensure that small bit of fat rendered down. Again, optional. Smoke at your preferred temperature. Just realize this will increase the time to complete.
- This will work on any kind of smoker: offset smoker, pellet smoker, Weber grill (using indirect heat method).
Variations
- Spicy Kick: To give your pork loin a little heat, add cayenne pepper or chili powder to the rub.
- Maple Glazed: Brush the pork loin with maple syrup during the last 30 minutes of smoking for a sweet, sticky finish.
FAQ’s
Yes, brining is optional. While it can add extra moisture and flavor, this recipe works perfectly without it.
Oak or hickory are classic choices for a bold Texas flavor, but apple or cherry wood can add a sweeter, milder smoke.
Aim for an internal temperature of 140°F in the center of the pork loin. Let it rest for 10-15 minutes, during which it will rise to about 145°F, perfect for juicy and tender pork.
Other Fabulous Smoked Pork Recipes
Texas Style Smoked Pork Loin Recipe
Ingredients
- 3 lb Pork Loin Roast
- 1/4 cup Apple juice
- 2 tbsp Kosher salt more or less depending on the size of the roast.
- 2 tbsp Coarse Black Pepper more or less depending on the size of the roast.
- 2 tbsp Favorite BBQ rub more or less depending on the size of the roast
Instructions
- Preheat smoker to 300°F.
- Season pork loin with kosher salt, black pepper, and your favorite rub. Optionally, inject with apple juice mixed with rub.3 lb Pork Loin Roast, 1/4 cup Apple juice, 2 tbsp Kosher salt, 2 tbsp Coarse Black Pepper, 2 tbsp Favorite BBQ rub
- Place pork loin in the smoker and smoke for 2 ½ to 3 hours, or until internal temperature reaches 140°F.
- Remove from smoker and let rest for 15 minutes before slicing.
- Serve and enjoy!