Easy Smoked Pork Loin in a Masterbuilt Electric Smoker
After experimenting with different cuts and types of meat, the pork loin in my opinion is one of the easiest cuts of meats to smoke in a Masterbuilt Electric Smoker or any other brand of smoker.
The prep-time and ingredients are minimal and a smoked pork loin can be eaten on its own or used in wraps, salads, beans, sandwiches and more.
The first step of this recipe is purchasing a pork loin. When you arrive at the store, you may find different types of pork loin or pork tenderloin. The type used in this recipe is a boneless center cut pork loin with a weight of 3.61lbs. Any brand, size, of pork loin will work with this recipe.
Preparing your Pork Loin:
The first step in this recipe is to prepare your pork loin by removing the excess fat. This is easy to do with a sharp knife. I found that a good fillet knife works well for trimming and preparing meat. Once you finish trimming the meat, rinse it off and pat dry with a paper towel.
After you have trimmed your pork loin to your desires, the next step is to apply a dry rub. To keep this recipe simply, I purchased a pre-mixed rub for pork from the store. The rub used in this recipe is called Weber Dry Rub for Smoking and Barbecuing. Sprinkle the rub of your choice over the meat and rub it in on all sides. Once the dry rub has been applied, wrap the pork loin in plastic wrap and place it in the refrigerator for a few hours. This is not a necessary step, but it allows the seasoning to soak into the meat.
Preparing the Masterbuilt Electric Smoker:
While the meat is in the refrigerator the next step is to prepare your smoker. For us, this means to line the drip pans with tin foil for an easier cleanup once the smoking is complete. Also, allow your smoker to heat up to the desired temperature before placing your pork loin in it. The temperature for this recipe is 225 degrees with a cooking time of 2 ½ to 3 hours or an internal temperature of 145 to 150 degrees.
In this recipe we used hickory wood chips. However, cherry, apple, oak, and maple can also be used if you choose.
Removing the Pork Loin from the Smoker:
Once your pork loin has cooked to your desired internal temperature, remove it from the smoker and lightly wrap it in tin foil. You should allow your loin to sit and rest for several minutes. Remember, the internal temperature will continue to increase slightly with large cuts of meat. The pork loin in this recipe was removed at an internal temperature of 145 and rested for about 15 minutes.
Boneless Center Cut Pork Loin – Your choice of size and weight. Larger cuts will take longer to reach the desired internal temperature than smaller cuts.
Trim your pork loin of excess fat.
Season with a dry rub of your choice on all sides.
Cook at a temperature of 225 degrees for 2 ½ to 3 hours or until the internal temperature reaches 145 to 150.
Removed from smoker and wrap loosely with tin foil.
Allow to sit several minutes before cutting and serving.
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