Smoked Pork Loin

5 from 1 vote

Brined pork and a thick layer of compound butter make this Smoked Pork Loin incredibly juicy with mouth-watering flavor that only comes from a smoker!

Prep Time30

Cook Time3

Brine Time12

Total Time15 30

Course: dinner

Cuisine: American

Servings: people

Calories: 358kcal

Author: Amanda Mason

Equipment

Smoker any type

Ingredients

For The Brine

4 cups water
2 cups ice cubes
1 Tablespoon peppercorns
¼ cup kosher salt
¼ cup light brown sugar
1-2 sprigs fresh rosemary
1-2 sprigs fresh thyme
3-4 lb pork loin

For The Compound Butter

8 Tablespoons unsalted butter, room temperature
2 sprigs fresh rosemary, finely chopped
6 cloves garlic, minced
2 teaspoons coarse ground pepper
1 teaspoon coarse salt

Instructions

To Make The Brine

In a large bowl, combine the 4 cups of water, 2 cups of ice, 1 Tablespoon of whole peppercorns, ¼ cup kosher salt, ¼ cup light brown sugar, and sprigs of fresh rosemary and thyme.
Using a large spoon, gently stir to combine.
Put the raw pork loin in the brine and cover. Place the large bowl in the refrigerator and let it brine for 12-24 hours.
After the brining process, remove the meat from the bowl and put it on a paper towel-lined plate or a clean, dry surface.
Use paper towels to lightly pat dry the pork to remove any excess liquid from the brine. Set aside.

To Make The Compound Butter

In a large bowl, combine the 8 Tablespoons of butter, minced garlic, rosemary, ground pepper, and salt using a whisk or electric mixture until well combined.
Divide the compound butter into 3 separate sections. Set aside.
Using your hands or a spatula, apply and evenly spread one section of compound butter onto the raw meat until it is completely covered. Set aside.

To Smoke The Pork Loin

Prepare the smoker and preheat it until the the internal temperature is at 225℉.
Put the meat directly on the smoker rack. Insert a digital thermometer at a slight angle into the side to the center of the meat.
When the internal meat thermometer reaches 110℉, baste on another section of compound butter. Close the lid and continue to smoke.
When the digital meat thermometer reaches 145℉, remove the meat from the smoker.
Wrap it tightly in aluminum foil and let it rest for 7-10 minutes before unwrapping and slicing.
Melt the last section of compound butter in the microwave or in a pan on the stove top.
Pour the melted butter onto each slice and serve.

Notes

- Pork loin can come with a large amount of fat on it. You can either trim the excess fat off yourself or ask the butcher to do it for you. If trimming the fat off yourself, leave a layer of fat, about a quarter of an inch thick, on the top. This helps add additional flavor and moisture to the meat as it smokes.

- Don't rely on the color of the pork to tell you when it's done. Smoked pork has a slight pink tinge, but it is fully cooked and safe as long as the internal temperature reads 145°F at its deepest center.

- Once cooked, store any leftover in an airtight container in the refrigerator for up to four days.
- To reheat, you can pop it in the microwave, but my favorite method is using the oven. Preheat the oven to 325°F, spread a thin layer of butter (leftover compound butter if you have it) over the meat and wrap in foil. Bake for 20 minutes or until heated through.

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