Fire up your grill, pitmasters, because smoked pork loin on a Big Green Egg is the ultimate BBQ challenge. I’m Travis “Smoke Daddy” Wheeler, a Franklin, Tennessee BBQ fanatic who lives for meat science and perfect smoke rings. The Big Green Egg’s ceramic magic locks in heat and delivers hickory-driven flavor that’ll make your neighbors jealous. In this guide, I’m breaking down every step to create a juicy, smoky pork loin that’s pure perfection. Let’s get smoking.

Juicy smoked pork loin with a pronounced pink smoke ring, sliced into ½-inch rounds, on a wooden cutting board, prepared on a Big Green Egg, with wisps of smoke rising, an apple juice spray bottle, and apple slices in the background, under warm golden-hour lighting.

Perfectly smoked pork loin fresh off the Big Green Egg, with a juicy pink smoke ring and rich, caramelized bark, ready to be enjoyed with your favorite BBQ sides.

Why Smoked Pork Loin on a Big Green Egg?

Pork loin is lean and loves smoke, but it’s unforgiving without precision. The Big Green Egg, with its stellar temp control, is built for smoked pork loin. It holds 225°F like a champ, ensuring even cooking and a pink smoke ring that screams BBQ mastery. However, you’ve got to stay on top of it—slacking leads to dry meat. For more on the Egg’s design, check out Big Green Egg’s site.

What You’ll Need for Smoked Pork Loin

Before diving into smoked pork loin, gather your gear:

  • Pork loin: 3–5 pounds, boneless, trimmed.
  • Big Green Egg: Medium or Large, with convEGGtor for indirect heat.
  • Charcoal: Lump charcoal (briquettes burn dirty).
  • Wood chunks: Hickory and apple for bold-sweet smoke.
  • Rub: Try 2 tbsp paprika, 1 tbsp brown sugar, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp kosher salt, ½ tsp black pepper, ½ tsp cayenne.
  • Meat thermometer: Instant-read or probe (precision is non-negotiable).
  • Spray bottle: Apple juice or cider vinegar for spritzing.
  • Foil: For wrapping if needed.
  • BBQ sauce: Optional, Carolina mustard style recommended.

Step-by-Step: Smoking Pork Loin on a Big Green Egg

Follow these steps for smoked pork loin that’ll earn you BBQ cred on Popular BBQ. Let’s do this.

Step 1: Prep the Pork Loin

Start by rinsing the pork loin and patting it dry. Trim silver skin and excess fat to let smoke penetrate. Apply a thin mustard layer as a binder, then coat with rub, massaging it in. Wrap in plastic and refrigerate for 4–12 hours. This step ensures your smoked pork loin is packed with flavor. Therefore, don’t skip the rest time.

Step 2: Set Up the Big Green Egg

Fill the Egg’s firebox with lump charcoal, adding 3–4 hickory and apple wood chunks. Light with a chimney starter—never lighter fluid. Set the convEGGtor legs-up, add a drip pan with water, and place the grate. Dial in 225°F–250°F by adjusting vents: bottom vent open an inch, top daisy wheel slightly cracked. It takes ~20 minutes to stabilize, so be patient. For BBQ science tips, see Meat & Science.

Step 3: Smoke the Pork Loin

Let the loin sit at room temp for 30 minutes before smoking. Place it fat side up over the drip pan and insert a probe thermometer. Close the lid and maintain 225°F–250°F. Spritz with apple juice every 30 minutes for 2 hours to build bark and keep it moist. A 4-pound loin takes ~3–4 hours (45–60 minutes per pound) to hit 145°F. Consequently, steady temps are critical for smoked pork loin.

Step 4: Monitor the Meat

Pork loin dries out fast, so watch the temp after 2.5 hours. At 145°F (USDA-safe), it’s juicy with a pink center. For firmer texture, hit 150°F, but stop there. If the bark isn’t set, wrap in foil with apple juice and cook 20–30 minutes more. This “Texas crutch” saves moisture. Moreover, it perfects your smoked pork loin’s texture.

Step 5: Rest and Slice

At 145°F–150°F, remove the loin and tent with foil. Rest 15–20 minutes to lock in juices. Slice into ½-inch rounds and serve as-is or with BBQ sauce. Your smoked pork loin is now a masterpiece.

Tips for Perfect Smoked Pork Loin

Elevate your game with these tricks:

  • Wood mix: Combine cherry and hickory for sweeter smoke.
  • Brine: Soak in 1 gallon water, ½ cup salt, ¼ cup sugar for 8 hours.
  • Reverse sear: Smoke to 135°F, then sear at 450°F for 2–3 minutes per side.
  • Temp control: Use a dual-probe thermometer for meat and Egg temps.

Serving Ideas for Smoked Pork Loin

Slice your smoked pork loin thin and serve with coleslaw, baked beans, or cornbread. Add a Tennessee-style whiskey BBQ sauce and pickles for balance. Leftovers make killer tacos or sandwiches. Additionally, it’s versatile for any BBQ spread.

Why the Big Green Egg Rocks

The Big Green Egg’s ceramic walls and vent system make it a smoked pork loin machine. It holds heat steady, avoids hot spots, and lets you tweak smoke with wood choices. From low-and-slow to searing, it’s a BBQ game-changer.

Final Thoughts

Crafting smoked pork loin on a Big Green Egg is pure BBQ art. With the right prep, temp control, and smoke, you’ll serve a tender, smoky showstopper. So, light that Egg, crack a cold one, and get to work. Check out The 9 Primal Cuts of Pork for more recipes and keep the smoke rolling.

If you have the BGE, you may want to see if a KickAsh Basket is for you.