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How long to smoke a Pork Loin Roast

post #1 of 29
Thread Starter 

Can someone please help me? I bought a 5 lb pork loin roast to use on my Traeger smoker. I've been searching to figure out how long to smoke it for, but I can't tell if its a pork loin or pork roast. I keep reading different sites and some say smoke to 145-150. Some say smoke to 195. Which is it? Plus, if it says pork loin roast, do I have a pork loin or pork roast? I'm so confused.


Thanks for the help.

post #2 of 29

 Any chunk of meat is a roast. If it is a loin roast you don't want to cook it much past 145° because it is a very lean cut of meat and it will dry out quickly above that temp. If it was a butt, picnic, or shoulder roast of whatever size you would cook it to maybe 195° or higher to make it tender enough to pull. These cuts have lots of internal fat and connective tissue that makes them tough otherwise. You need to cook them until the tough stuff breaks down.




post #3 of 29

If your pork loin looks like the ones below, which are both about 5 lbs, definitely follow the advice stovebolt provided and take only it to 145F IT.  If you inject it or pierce the muscle before smoking take it to an IT of 165F for food safety.  Some folks still use 145F even after injecting but that's rolling the dice IMO. 


post #4 of 29

If it is a loin then maybe a stuffed loin would be up your alley? Hit the search bar for" stuffed pork  loins" as there are some good tutorials on them .

post #5 of 29

The above advise is good. For a loin figure 20 minutes per pound but go by IT not time. I see this is your first post. When you get a chance will you swing by roll call so everyone can give you a proper SMF welcome?

Happy smoken.


post #6 of 29

I smoked one over maple yesterday. This time I cut most of it into very thick chops and a nice little butt end. It smokes quicker that way.

post #7 of 29
Thread Starter 

Thank you all for the help. I'm so new at this whole smoker thing. I've already messed up a few pieces of meat and I didn't want to keep doing it.

post #8 of 29
Thread Starter 

An update for anyone who cares. I smoked it for three hours to reach the IT of 145. It was wonderful. Just fantastic. Thank you everyone for the help. My wife even liked it and she's a tough one to crack.

post #9 of 29

Spiffy, we ALL care!  Congrats on the successful smoke, the happy wife, and the happy life!

post #10 of 29

 Glad you had a favorable outcome.



post #11 of 29


post #12 of 29
I was wondering those things myself! Looking forward to trying this Saturday.
post #13 of 29

Ditto that. This is a helpful thread.


3 hours to 145. I'm curious your chamber temp? Doing one myself tomorrow, 5 lbs, planning on 225 chamber for 3-4 hours, plus an hour rest @ 100-150 chamber. Pitmasters Choice pellets w/ my AMNPS/MES30. Pics to come.

post #14 of 29
The roast turned out real well today, using hints from several threads. Did not keep good track of the time, but it was roughly two hours, in an electric smoker set at 225. It is an MES, and seems to run a little hot, so I cut the setting back from 235 to 225. When the IT was 140, I wrapped it in foil, then a big towel, and dropped it into a cooler, to keep warm until dinner time. The IT rose to 145 while in the cooler box. time was a little short this afternoon, so I just rubbed it generously with EVOO, and a nice commercial rub, a sweet and spicy mix, and let it sit for an hour or so before starting the smoker. It was pretty darn tasty, and we will have this again, smoker-style!
post #15 of 29
Looks awesome!
post #16 of 29
It was tasty, perhaps in small part because, during the second hour of smoking, I put about ten sausage links from Whole Foods on the rack above, to start their cooking and reducing. Not sure just how much sausage fat made it onto the roast, but it sure couldn't hurt! And the links are done and ready for,breakfast today.
post #17 of 29

Great timing for me!  I just put two 5 lb. port loin roasts on my smoker and was nosing around for opnions on how long to expect it to take and found this spot on discussion.  One is brined for Canadian bacon and the other is spice rubbed for pork roast, using Ruhlman's 'Charcuterie' recipes (plus a maple syrup kicker).  Your advice is greatly appreciated.  I've smoked about every pork part butt never tried the lean pork loin before.  Thanks for your helps.

post #18 of 29

Be sure and post some Pics



post #19 of 29
Hey guys! I recently received an electric smoker and I plan on breaking it in this weekend. I have a small pork loin (2lb) and was wondering what temp I should use and how long to smoke it for. I'm new to all of this so any advice will be greatly appreciated. Thanks!
post #20 of 29
When I did a pork loin slightly larger recently, it went about 2.5 hours, with the temp set at 220-225. My electric smoker seems to run a little hot; otherwise, I would have set it at 235. Be sure to use an internal thermometer to track that temp- that is the really important number. Following suggestions from other folks here, I took it off when IT was 140, wrapped it in foil, then a towel, and put it in an old cooler, to retain the heat. The temp raised to 145, which is your end target, for safety.
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