What type of pork loin works best for this recipe?

Choose a center-cut pork loin, 2-3 pounds. It should be even in thickness and have little fat. This helps the bacon keep the meat moist while smoking.

How long does it take to smoke a bacon-wrapped pork loin?

Smoking a bacon-wrapped pork loin takes 1.5 to 2 hours at 225-250°F. Cook until it reaches 145°F. This makes the pork juicy and safe to eat.

What are the best wood chips for smoking pork loin?

Hickory, apple, or cherry wood chips are great for smoking pork loin. Hickory gives a strong flavor. Apple and cherry woods add a sweet taste that goes well with bacon.

Can I prepare the bacon-wrapped pork loin in advance?

Yes, you can prepare it up to 24 hours before smoking. Keep it in the fridge, then let it sit at room temperature for 30 minutes before smoking.

How do I keep the bacon crispy while smoking?

For crispy bacon, finish the pork loin at 375-400°F for 10-15 minutes. Or, briefly broil it to crisp the bacon after smoking.

What internal temperature should the pork loin reach?

The pork loin should reach 145°F. Always use a meat thermometer. Let it rest for 10-15 minutes after cooking to keep the juices in.

How long can I store leftover smoked bacon-wrapped pork loin?

Store leftover pork loin in an airtight container in the fridge for 3-4 days. Reheat gently to keep it moist and eat within this time.

Can I make this recipe without a smoker?

You can make this recipe in an oven or grill. Use indirect heat and wood chips in a foil packet. Keep the temperature low and check the meat's temperature.

Smoked Bacon Wrapped Pork Loin: 7 Amazing Steps for Perfect BBQ

Description

Tender, juicy smoked bacon wrapped pork loin with crispy bacon exterior and perfectly seasoned interior. This BBQ masterpiece combines lean pork with rich, smoky flavors for an unforgettable meal.

Ingredients

Scale

2–3 lb center-cut pork loin, trimmed

14 strips thick-cut bacon

2 tbsp olive oil

3 cloves garlic, minced

2 tbsp fresh thyme

1 tbsp Dijon mustard

2 tbsp BBQ rub (paprika, brown sugar, garlic powder, salt, pepper)

Kitchen twine

Hickory wood chips

Cook Mode Prevent your screen from going dark

Instructions

1. Select 2-3 lb center-cut pork loin, trim excess fat

2. Marinate pork loin in olive oil, garlic, thyme, and Dijon mustard for 4-6 hours

3. Create bacon weave with 14 strips, wrap tightly around pork loin

4. Secure with kitchen twine, apply BBQ rub generously

5. Preheat smoker to 225-250°F, add hickory wood chips

6. Smoke pork loin for 1.5-2 hours until internal temperature reaches 145°F

7. Optional: Finish at 375°F for 10-15 minutes for crispy bacon

8. Rest for 10-15 minutes before slicing against the grain

Notes

Use meat thermometer for accurate temperature reading

Let meat rest to redistribute juices

Store leftovers in refrigerator up to 3-4 days

Can be prepared 24 hours in advance

Prep Time: 20 minutes
Cook Time: 2 hours
Category: Main Course
Method: Smoking
Cuisine: American BBQ

Nutrition

Serving Size: 4 oz
Calories: 285
Sugar: 2g
Sodium: 520mg
Fat: 18g
Saturated Fat: 6g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 3g
Fiber: 0g
Protein: 28g
Cholesterol: 85mg