PORK LOIN · DONENESS GUIDE

Smoked Pork Loin Temp and Time: About 30 Minutes per Pound

By J. Bowman · Published October 17, 2026 · 6 min read

Pit temperature: 225–250°F
Estimated cook: 1.5–4 hrs
Planned rest: 15m

Pork loin is a big, lean roast with a fat cap on one side. It has little connective tissue to break down, so it cooks more like a thick steak than like pork shoulder. Plan by weight, and let the thermometer decide when it comes off.

Done at 145°F, then a 3 minute rest

Whole cuts of pork, loin included, have a USDA safe minimum of 145°F, measured in the thickest part, followed by a rest of at least 3 minutes. The meat can still show a faint pink blush at that point. Loin is lean, so a higher finish brings no extra tenderness and costs moisture.

How long it takes: about 30 minutes per pound

Hatfield plans a pork loin at 225°F for about 30 minutes per pound, aiming for 145°F. Hey Grill Hey also smokes loin at 225°F and gives 2 to 3 hours for a whole roast. At 250°F, expect the cook to run a little shorter.

Loin weight	Plan at 225°F
2 lb	About 1 hour
3 lb	About 1.5 hours
4 lb	About 2 hours
5 lb	About 2.5 hours
6 lb	About 3 hours
8 lb	About 4 hours

Weight is a planning shortcut. Thickness drives the cook just as much, so a long, narrow loin can finish ahead of a short, thick one of the same weight. Start probing about 30 minutes before the planned time.

The Smoking Time Calculator has a Pork Loin setting that plans 30 minutes per pound for loins of 2 to 8 lb, with at least 90 minutes on the pit. A 5 lb loin gets 2 hours 30 minutes. For how much to buy, the Meat Per Person Calculator plans half a pound of raw loin per adult.

Where the thermometer goes

Insert the probe from the end or the side so the tip sits in the center of the thickest part of the roast. If the loin tapers, check the thick end. A leave-in probe set to alert near 140°F gives you time to get an instant-read thermometer on it before it reaches 145°F.

Fat cap, wood, and slicing

Trim the fat cap to about 1/4 inch and score it in a shallow crosshatch so it renders and the rub reaches the meat. Apple and cherry suit a lean roast; hickory gives a stronger smoke. The wood pairing guide covers the options. Rest the loin about 15 minutes, then slice across the grain.

Loin is too lean to shred. For pulled pork, smoke a shoulder instead; the pork butt guide covers that much longer cook.

Checklist for a pork loin cook

Weigh the roast. Plan about 30 minutes per pound at 225°F.
Trim and score the fat cap. About 1/4 inch, scored shallow.
Run the pit at 225 to 250°F. Apple, cherry, or hickory.
Probe the thickest part early. About 30 minutes before the planned time.
Take it off at 145°F. Then rest at least 3 minutes; about 15 is better for slicing.

Common smoked pork loin questions

What temperature is smoked pork loin done at?

145°F in the thickest part, followed by a rest of at least 3 minutes. That is the USDA safe minimum for whole cuts of pork. A faint pink center at that point is normal.

How long does it take to smoke a pork loin at 225°F?

About 30 minutes per pound, so roughly 2 hours for a 4 lb loin and 2.5 hours for 5 lb. Thickness moves the time too, so check the temperature before the clock runs out.

How long does pork loin take at 250°F?

A little less than at 225°F. Plan from the 30 minutes per pound figure and start probing early, since the hotter pit can bring the roast to 145°F sooner.

Can I use pork tenderloin timing for a pork loin?

No. Tenderloin is a small, thin muscle that finishes in about 1.5 to 2 hours. A loin roast is much bigger, so plan it by weight at about 30 minutes per pound.

Can you make pulled pork from a pork loin?

Loin is too lean to shred well. It slices best at 145°F. For pulled pork, smoke a pork shoulder to about 203°F instead.

Sources and safety guidance

The sources below cover food safety. Cooking times and tenderness targets are practical barbecue guidance; check the meat as it cooks.

Safe Minimum Internal Temperature ChartUSDA Food Safety and Inspection ServiceMinimum safe internal temperatures: 145°F plus a 3-minute rest for whole beef, pork, and lamb; 145°F for seafood; 165°F for poultry; and label-specific ham cooking and reheating targets.