Smoked Pork Loin Recipe

Smoked Pork Loin Recipe. Image Credit: David Nutter

Bring on the brine and make an easy Smoked Pork Loin with Spice Rub

Relax. Smoking food is easy. It takes a little more time as ideally you should start the preparation the day before, but is worth the effort.

Smoked Pork Loin Recipe

Smoked Pork Loin Recipe. Image Credit: David Nutter

Not sure what to serve this weekend for family and friends? If you love pork you may like to cook up a smoked loin of pork.

Relax. Smoking food is not difficult and as the Braai Master at The Black Barrel Cooking Company I can tell you exactly what you need to do.

Smoking takes a little more time, and ideally you should start the preparation the day before, but is worth the effort.  

Pork loin is an easy dish to smoke. You brine the pork, rub it with spice and smoke it. Yes, it’s as simple as that.

What do you need?

  • Two to three kg of pork loin, with the skin on
  • You need a smoker, obviously. I use the Black Barrel Smoker
  • Brine
  • A rub
  • Olive oil
  • Charcoal and some apple wood chips or chunks. You can use pecan or peach wood too
  • A meat thermometer
  • Gloves

Looking for side dishes with your pork loin?

Crispy fried potatoes with soft tender centres, tossed in melted butter, minced garlic, and fresh parsley are superb. You may also like to make an apple and bacon slaw. 

Both of these dishes are easy to make and pair well with pork. 

What to do with the leftovers?

Make sandwiches! It’s an idea to add a mild to hot mustard, lettuce and tomato. 

Leftovers will also last longer than non-smoked meats, as smoked meats last longer.

Smoked Pork Loin

4 from 4 votes
Recipe by Dave Nutter Course: DinnerCuisine: GlobalDifficulty: Moderate
Prep time


Cooking time




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Fancy a tasty and tender pork loin for dinner? This recipe takes more time to cook than to prepare and it’s a feast waiting to be enjoyed.


  • Ingredients for smoking the Pork Loin
  • 2 kg of pork loin with the skin on

  • olive oil

  • charcoal and some apple wood chips or chunks. You can use pecan or peach wood too.

  • Ingredients for the rub
  • 1/4 cup dark brown sugar

  • 1 tablespoon coarse sea salt

  • 2 teaspoons cracked black pepper

  • 2 teaspoons smoked paprika (hot or mild, whichever you prefer)

  • 2 teaspoons garlic powder

  • 2 teaspoons onion powder

  • 1 teaspoon ground mustard

  • 1/2 teaspoon cayenne pepper


  • Preparation
  • Do not use too much salt when making you brine unless you want a salty end result.
  • Take a small container and add two to three tablespoons of coarse salt together with enough boiling water to dissolve the salt.
  • In a separate container, big enough to hold the loin, put in two to three litres of cold water. Mix the dissolved salt mixture with the cold water. Next, immerse the loin in the water. Make sure the meat is covered. If you want extra flavour, add some cracked pepper and Italian herbs or rosemary.
  • Place the container with the pork in a fridge and leave until the next morning. If you do not have the time, you can brine the pork for four hours, however, the longer the better.
  • The next day remove the loin from the container. Pat it dry with some kitchen towel and drizzle with some olive oil. This is to make sure your rub adheres to the pork. If you have the skin on, score it first before you put on the rub or ask your butcher to do it for you. Massage the rub well onto the loin and in between the cuts of the skin. Directions for a good rub added below.
  • Start the smoker and get it to a temperature of around 100 to 105°C.
  • Place the loin, skin side up, in the smoker and smoke to temperature. The internal temperature should be at 65°C before you take it out of the smoker. This can take two to three hours depending on the smoker you are using. At this temperature, the loin will be tender and juicy.
  • If you have the skin on the pork, keep the pork warm, increase the temperature of the smoker to 180 to 220°C. Place the loin skin side down on the grill and crackle the pork skin. Be careful not to burn it. Otherwise, depending on the smoker you are using (some smokers cannot reach that high temperature), crackle the pork skin in the oven.
  • Take the meat out of the smoker or oven and let it rest for 15 to 20 minutes, covered with tin foil. Place the loin on a wooden board and cut the loin against the grain and serve.
  • For the Rub
  • Combine all the ingredients and use as much as you need. If you have any left, you can store in an airtight container in the cupboard to use at a later time. This rub is ideal for pork and chicken.


  • To buy a Barrel Cooker or various Smoked Meats and Cheeses you can contact Dave at The Black Barrel Cooking Company +27 84 220 0036

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Looking for more delectable dishes to make at home for your family and friends? We have excellent suggestions for you to try, just check out our recipes.