Hours by weight and pit temp
| Weight | 225°F | 250°F | 275°F |
|---|---|---|---|
| Per pound | 0.42–0.5 hr/lb | 0.33–0.42 hr/lb | 0.25–0.33 hr/lb |
| 3 lb | 1¼–1½ hr | 1–1¼ hr | ¾–1 hr |
| 4.5 lb | 2–2¼ hr | 1½–2 hr | 1¼–1½ hr |
| 6 lb | 2½–3 hr | 2–2½ hr | 1½–2 hr |
| 9 lb | 3¾–4½ hr | 3–3¾ hr | 2¼–3 hr |
Doneness: 140–145°F
Pull at 140–143°F and let carryover finish it to 145°F. This is a cook-to-temp cut; the clock is only a rough guide.
Wrapping
No wrap for a cut this lean and quick — a wrap just softens the crust. A water pan in the smoker helps it stay juicy.
Rest & hold
Rest at least 10–15 minutes. Rest, slice thick, and serve promptly — lean roasts don’t hold the way shoulder does. For food safety, hold hot meat above 140°F — a wrapped rest in a dry cooler does exactly that.
How much to buy
Quantities are the other half of the plan: portions, yield, and a group-size chart live on how much pork loin per person.
Frequently asked questions
How long does pork loin take to smoke at 225°F?
Plan 0.42–0.5 hours per pound at 225°F — a typical 4.5-lb center-cut loin roast runs 2–2¼ hr. That's a planning range, not a promise: shape, fat, and the stall all move the finish.
What temperature is pork loin done?
Pull at 140–143°F and let carryover finish it to 145°F. This is a cook-to-temp cut; the clock is only a rough guide. USDA: pork is safe at 145°F with a 3-minute rest — a little blush of pink at the center is correct, not undercooked.
Should I wrap pork loin?
No wrap for a cut this lean and quick — a wrap just softens the crust. A water pan in the smoker helps it stay juicy.
How long should pork loin rest?
At least 10–15 minutes. Rest, slice thick, and serve promptly — lean roasts don’t hold the way shoulder does.