Go Back
Close-up of Smoked Pork Loin slices showing glistening natural juices and finely chopped parsley garnish.

Smoked Pork Loin with a Dark Mahogany Bark and Glossy BBQ Glaze

Master the art of Smoked Pork Loin with this guide to achieving a dark, mahogany-brown bark and a juicy, pale pink center. Perfectly seasoned and smoked low-and-slow for the ultimate BBQ experience.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 3 hours
Total Time 3 hours 20 minutes
Servings: 8 slices
Course: Dinner, Main Course
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Smoked Pork Loin Components
  • 4-5 lbs Boneless Pork Loin 1.8-2.3 kg
  • 1/4 cup Yellow Mustard 60ml, used as a binder
  • 1/2 cup Dark Brown Sugar 100g
  • 2 tbsp Smoked Paprika 12g
  • 2 tbsp Kosher Salt 30g
  • 2 tbsp Coarse Black Pepper 30g
  • 1 cup Apple Juice 240ml, for spritzing
  • 1 cup BBQ Sauce 240ml, reddish-brown and glossy
  • 1/4 cup Fresh Parsley 15g, finely chopped

Equipment

  • 1 Smoker Pellet, charcoal, or offset smoker
  • 1 Instant-read meat thermometer Essential for monitoring internal temperature
  • 1 Spray Bottle For spritzing with apple juice

Method
 

Preparation and Smoking
  1. Pat the pork loin dry and apply a thin layer of mustard as a binder. Generously coat with the dry rub mixture, pressing it into the surface.
  2. Preheat smoker to 225°F (107°C). Smoke the pork loin, spritzing with apple juice every 45 minutes until the internal temperature hits 145°F (63°C).
  3. Remove from smoker and let rest for 20 minutes. Slice into thick pieces and garnish with fresh parsley and BBQ sauce.

Notes

Pull the pork at exactly 145°F (63°C) for a pale pink, juicy center.
Use fruitwood pellets for the most complementary smoke profile.