Smoking a juicy flavorful pork loin requires paying close attention to internal temperature. Knowing the ideal temp to pull the pork loin off the smoker before wrapping is key to preventing dry overcooked meat. In this guide, we’ll cover the benefits of wrapping, look at target temps, and provide tips for keeping pork loin moist.
Why Wrap Pork Loin?
Wrapping pork loin in foil or butcher paper during the smoking process helps
- Speed up cooking by braising the meat in its own juices
- Keep the meat moist and tender
- Allow it to cook through without drying out
- Make it easier to pull apart
- Intensify the flavor as juices redistribute
Wrapping is optional but highly recommended for keeping pork loin from drying out, especially leaner cuts.
Target Internal Temperatures
When smoking pork loin, you want to pull it off the smoker before it exceeds:
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145°F – The USDA recommended safe minimum temp for pork to kill bacteria. Going above this risks dry meat.
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150°F max – For slicing. Higher temps make the loin tough and chewy.
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160-165°F – For pulling or shredding. This extra time allows collagen to break down.
Pork loin only needs to reach higher pulled pork temps if you want to shred or pull it like a Boston butt. For nice slices, stick to 145-150°F.
Monitoring Temps with a Thermometer
A good instant read thermometer is crucial for knowing exactly when to pull pork loin off the smoker.
- Test center of thickest part without hitting bone
- Check temps hourly
- Pull off smoker at 145-150°F
- optionally, continue cooking wrapped to 160-165°F for pulling
Wireless thermometers with probes are also handy for monitoring temps without continually opening the smoker.
Tips for Juicy Smoked Pork Loin
Follow these tips for keeping your smoked pork loin tender and juicy:
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Trim excess fat – Removes hard chunks but leave some for moisture
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Brine or inject – Helps meat retain moisture
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Smoke at 225-250°F – Low, slow temp prevents drying out
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Spritz with apple juice – Adds moisture during smoking
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Wrap at 140-145°F – Braises meat in its own juices
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Rest 20 minutes – Allows juices to redistribute
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Slice across grain – Yields more tender cuts
Step-By-Step Guide
Follow this simple process for perfectly smoked pork loin:
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Trim – Remove excess fat and silver skin from loin. Leave about 1⁄4 inch.
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Season – Apply dry rub, marinade, or injection. Refrigerate 1-2 hours.
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Preheat smoker – To 225-250°F with mild wood like apple or cherry.
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Smoke loin – 3-4 hours until internal temp reaches 140-145°F.
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Wrap in foil – Double wrap loin in foil. Return to smoker.
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Finish cooking – Cook wrapped until 145°F (slices) or 160°F (pulled).
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Rest – Remove from smoker, keep wrapped, let rest 20 minutes.
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Serve – Unwrap, slice across grain or pull/shred.
Pork Loin Wrapping Prep
When getting ready to wrap smoked pork loin, have these supplies ready:
- Heavy duty aluminum foil
- Spritzer bottle with apple juice or broth
- Oven mitts or tongs
- Instant read thermometer
Double wrap the loin in foil to seal in moisture. Be careful when handling – contents will be extremely hot!
Frequently Asked Questions
What if I don’t wrap the pork loin?
Skipping the wrapping step risks ending up with dry, tough pork loin. Wrapping helps prevent overcooking.
Should I wrap in foil or butcher paper?
Either works well. Foil makes a tighter seal to lock in moisture. Butcher paper allows slight ventilation.
Can I let pork loin rest after smoking instead of wrapping?
Resting alone won’t allow the meat to finish cooking through and tenderizing like wrapping does.
What woods pair best with pork loin?
For pork, use milder fruit and nut woods like apple, cherry, pecan, and almond. Avoid heavy woods like hickory.
What is the benefit of spritzing while smoking?
A spritz of apple juice or broth helps keep the exterior moist and adds flavor. Just don’t soak the meat.
Let’s Recap Key Temps
- Remove pork loin from smoker at 140-145°F
- Wrap and return to smoker until 145°F for slices
- Continue cooking wrapped until 160-165°F for pulling
- Rest wrapped for 20 minutes before serving
Knowing the ideal temperature to pull pork loin off the smoker is crucial for juicy smoked results every time. Low and slow smoking combined with a wrap finish ensures your pork loin turns out tender and full of flavor.