Smoking meat is something truly wonderful, but it does take time and relatively cool weather to get the most out of the smoking process.
If you are looking for an alternative method to get your smoked goodies without having to wait for the perfect day, then try smoking meat in your electric smoker.
Using an electric smoker can be a great alternative to smoking meat over a traditional fire. Because of the convenience, you can get smoked meats more often and without sacrificing flavor.
What Makes A Good Smoked Pork Loin
However, there are a few things you need to know before you attempt to smoke any type of meat in your electric smoker. In this post, we will show you just how to smoke a pork loin in an electric smoker.
It is important to choose the right pork loin for smoking. Pork tenderloins are one of the most popular cuts of meat for smoking because they offer so much great taste with very little fat and no waste.
They tend to be more expensive than some other choices, like ribs or beef brisket, but the amazing flavor makes it worth every penny.
The other thing to consider is how long you are going to smoke your pork loin.
An important tip for smoking meat in an electric smoker is that the thicker pieces of meat will take longer to cook than thinner cuts.
So, if you choose a thick-cut, then be prepared for a longer smoking time.
Delicious Smoked Pork Loin Recipe
1 3 to 4-pound pork loin
– 2 tablespoons of seasoning salt (option)
– 1 tablespoon plus 1 teaspoon of McCormick Montreal Steak Seasoning (or alternative: 2 teaspoons coarsely ground black pepper and 1 teaspoon each garlic salt and onion powder)
– ¼ cup brown sugar (optional)
Step 1: Prepare your pork loin by removing the excess fat and other unwanted parts, leaving just enough to keep the meat moist and flavorful. Rinse off your loin and pat it dry with paper towels.
Step 2: Make a rub for your pork loin by combining the salt or alternative seasonings in a small bowl. Apply the rub to all sides of your pork loin.
Step 3: Once the seasoning is applied, place your pork loin in a large Ziploc bag and seal it tightly. Place the bag with your pork loin in the fridge for at least 1 hour (longer if you have time).
This will help make sure that the seasonings stick to your loin.
Step 4: While the meat is in the fridge, soak your wood chips for at least 30minutes. This will allow the wood to absorb moisture and prevent burning while smoking.
Step 5: When your pork loin has finished marinating, remove it from the bag and place it on a plate to take it out of the fridge.
Set your electric smoker to 225 degrees Fahrenheit.
Let the loin sit at room temperature while the smoker comes up to temperature, about 10 minutes or so.
Step 6: Once your smoker is ready, transfer your wood chips onto the heating element or into a smoking box (if you are using one).
Turn off all other components except for the main heating element and close your smoker lid.
Step 7: Place your pork loin on the lower level of the rack inside your electric smoker. Smoke the meat for 2 hours per pound, or until an internal temperature of 145-150 degrees, Fahrenheit is reached in the thickest part of the meat.
Step 8: Remove from smoke and place in cooler (not fridge) for up to two hours. This resting period will allow the juices to redistribute throughout the meat, resulting in more moist and flavorful slices.
Step 9: Remove from cooler, slice into ½ inch thick pieces, and serve on a platter with your favorite sides.
Watch this video :
Why Smoke Pork Loin in an Electric Smoker?
The primary benefit of smoking a pork loin in an electric smoker is that you get great-tasting food without all the fuss and mess of a traditional pit or grill.
Because the heating element creates the smoke directly, the meat will absorb all those same delicious flavors while staying tender and moist instead of dry and chalky like it can be when cooked at high temperatures.
The main selling point of electric smokers is how moist and tender the meat tends to turn out.
When smoking meats in an electric smoker, it’s often recommended to use a lower heat setting (about 225 degrees Fahrenheit) for a longer time (usually 2 hours per pound).
1. Convenience – As we mentioned above, electric smokers are pretty easy to use and the ease of use doesn’t stop at just turning it on.
Electric smokers such as the Masterbuilt Digital Smoker provide a simple digital control panel that you can easily set to your desired temperature and other cooking settings.
The result is a perfectly cooked piece of meat without many other efforts.
2. Easy to Clean – Electric smokers also make it a lot easier to clean out between smokes. Since the water pan is used as part of the smoking process, food particles and residue can become encrusted on its surface from all that residual smoke.
If you don’t regularly clean your electric smoker, this can lead to lower quality meat with a bitter taste down the road.
Luckily, since all you need to clean it is a damp cloth and the included scrubbing brush, keeping your electric smoker clean has never been easier!
3. Better Tasting Food – The low heat setting of an electric smoker helps prevent the natural sugars in meats from burning, causing them to caramelize. This caramelization creates a wonderful, smoky flavor that’s not found when cooking traditionally.
If you’re looking for an easy way to create perfectly smoked pork loin, look no further than your electric smoker.
The convenience of the digital control panel combined with the low heat setting and simple maintenance will ensure that you get consistently good-tasting food without any hassle.
Ideas on what to do with a leftover smoked pork loin?
If you have a leftover smoked pork loin, there are plenty of things you can do to use it up. One idea is to add the smoked meat into different types of sandwiches or wraps. You could also shred or chop the meat and add it to stews and soups for added flavor.
What do I serve with a smoked pork loin?
It pairs great with many different side dishes, like baked beans or coleslaw. You can also serve it alongside roasted vegetables like potatoes, sweet potatoes, and asparagus. Smoked pork loin is a perfect choice for an outdoor holiday meal.
What type of wood chips did you use to smoke the pork loin?
I used applewood chips when I smoked my pork loin. You can use other types of wood chips that compliment pork, such as cherry or oak.