How to Smoke a Boneless Pork Roast – A Step-by-Step Guide

Smoking a boneless pork roast may seem intimidating, but it’s actually quite easy and yields incredibly moist, tender and flavorful meat. The key is using the right cut, seasoning it well, monitoring the temperature, and not overcooking. Follow this simple step-by-step guide to smoking boneless pork roast perfection.

Benefits of Smoking Pork Roast

There are several advantages to smoking a boneless pork roast rather than other cooking methods:

Infuses deep smoky flavor that you can’t achieve otherwise
Keeps the meat very moist and juicy without drying out.
Allows fat to render slowly, keeping meat tender.
Creates a delicious seasoned bark or crust on the exterior.
Provides lots of tasty leftover meat for sandwiches, tacos, soups and more.

How to Choose the Right Pork Roast

For the best results when smoking, choose a boneless pork loin or sirloin roast that is:

About 2 to 3 pounds to feed 4 to 6 people
Uniform in shape to cook evenly
Has some fat marbling but isn’t excessively fatty
Fresh and pinkish-red in color

Avoid cuts that are pale or gray as they will be less juicy when cooked.

Top Tips for Smoking Pork Loin

Follow these tips to ensure smoked pork roast success:

Trim off silver skin or excess fat so it doesn’t make the meat tough.
Season generously with a flavorful dry rub to add lots of flavor.
Use a meat thermometer to monitor internal temp, not time.
Smoke at 225°F to 250°F for best results. Higher can dry it out.
Cook to 140°F to 145°F internal temperature. Safety starts at 145°F.
Rest 10-15 minutes before slicing to retain juices.

Step-by-Step Smoking Instructions

1. Prepare the Pork Roast

Select a 2 to 3 lb boneless pork loin or sirloin roast. Rinse and pat dry.
Trim off any excess fat or silver skin using a sharp knife.
Make shallow cuts across the top fat cap to help render fat.

2. Make a Dry Rub

Mix 1/4 cup brown sugar, 2 tbsp smoked paprika, 1 tbsp each garlic powder, onion powder, 1 tsp each salt and pepper.
Generously coat all sides of the pork with the dry rub. Refrigerate for 30 mins to overnight.

3. Preheat the Smoker

Fire up your smoker or pellet grill and preheat to 225°F to 250°F.
Use your preferred smoking wood like hickory, apple, cherry or pecan.

4. Smoke the Pork Loin

Place seasoned pork directly on smoker grates, fat side up.
Insert a probe meat thermometer in thickest part, avoiding bone.
Smoke for approx. 1 hour per lb until 140°F internal temp.

5. Finish and Rest

At 140°F, increase heat to 300°F if needed until 145°F.
Remove pork and tent loosely with foil. Let rest 15 minutes.
Slice into 1/2 inch slices and serve! Enjoy.

Common Smoking Q&As

What is the best wood for smoking pork?
Fruit woods like apple, cherry, peach, and pecan pair wonderfully with pork. Hickory and maple are also excellent options. Stay away from mesquite, which can overpower pork’s flavor.

How long does it take to smoke a 3 pound pork loin?
For a 3 pound boneless pork loin, expect around 3 hours of smoking time at 225°F to 250°F. Always rely on a meat thermometer for doneness.

Should you brine pork loin before smoking?
Brining is optional but can make the meat even more flavorful and juicy. Soak in a simple brine of 1 cup salt to 1 gallon water for 1-2 hours before smoking.

What internal temp is smoked pork loin done?
Pork is safe to eat starting at 145°F, but for optimal texture and moisture aim to smoke pork loin to 140°F to 145°F.

Can you smoke a pork loin from frozen?
It’s best to thaw pork in the fridge overnight before smoking. The center may not reach the proper internal temp if starting from frozen.

What wood is best for smoking boneless pork roast?
For pork, sweeter, delicate fruit woods provide the best flavor. Apple, peach, cherry, pear, and pecan are all great choices. Stay away from harsh mesquite.

Serving Smoked Pork Loin Roast

Smoked pork loin makes a fantastic entree or addition to various meals:

Slice and serve with your favorite barbecue sauce for dinner.
Pile slices on sandwiches with pickles and slaw.
Chop or shred for tacos, quesadillas, omelets or pasta dishes.
Dice and add to soups, stews, chili or baked beans.

Leftover smoked pork roast also freezes very well for 2-3 months. Enjoy this tasty and relatively easy smoking recipe!

Easy Smoked Pork Loin – How to Smoke a Pork Loin

FAQ

How long does it take to smoke a boneless pork roast?

Mine took about 2.5 hours and was around 3 lbs. The best indicator to knowing that it’s cooked is when it reaches an internal temperature of 140-145 degrees F. Do not let it overcook, it’s a lean meat and can easily dry out. Pull the pork and let it rest 15 minutes or so before slicing into thin pieces.

How do you keep a pork roast moist when smoking?

Keeping the temperature nice and low in your smoker ensures that this roast doesn’t dry out and maintains moisture. I love cooking pork loin roast with my signature sweet rub (make your own using this recipe, or buy a bottle pre-made from Patio Provisions) and smoke it with a mild fruit wood like apple or cherry.

How long does it take to smoke a pork roast at 225 degrees?

With your smoker running steady at 225 degrees F, you can typically plan about 2 hours of cook time per pound of pork. For example, an 8-pound pork shoulder will take about 16 hours from start to finish. Quick note! Every cut of meat is a little bit different, so plan ahead for variations in cook time!

How to smoke a pork roast on a pellet smoker?

Preheat your Z Grills pellet smoker to 300°F. Smoke the meat for about 5 hours, with the fat side up, or until the internal temperature of the meat registers 190°F. Take the meat off the smoker, cover with aluminum foil, and let rest for 30 to 60 minutes before chopping, slicing, or pulling.