If you want to wow guests at your next backyard barbecue, this Smoked Pork Loin Brine Recipe is the way to do it. A sweet-and-savory brine built around maple syrup (or another sweetener of your choice) and bright, fresh herbs infuses a pork loin with deep flavor and helps it stay juicy through the smoking process.
This method transforms a simple pork loin into the centerpiece of any cookout. The brine encourages moisture retention and flavor penetration so each slice is tender, with a nice smoke ring and a caramelized crust after a quick high-heat finish. Follow the steps below to turn your next outdoor meal into a memorable event.
You Gotta Try This Pork Loin Brine
- Juicy and Tender: Brining helps the pork retain moisture while the pineapple or other tenderizing elements gently break down fibers for a succulent result.
- Deep Flavor Infusion: Maple syrup, garlic, and fresh herbs permeate the meat, elevating the natural pork flavor.
- Accessible for All Skill Levels: The recipe is straightforward whether you’re new to smoking or experienced—just avoid overcooking.
- Customizable: Swap sweeteners, herbs, or liquids to tailor the brine to your taste and the rest of your menu.
Ingredients for the Brine and Cook
The essentials for this smoked pork loin are simple: a pork loin, oil and dry rub for the exterior, and a brine made with salt, a sweetener, aromatics, and water. The recipe card below provides exact quantities.
- Pork Loin: A lean cut that benefits greatly from brining and smoking.
- Olive Oil: Helps the rub adhere and promotes a crisp finish during searing.
- Pork Dry Rub: Adds depth and helps form a flavorful crust.
- Kosher Salt: The base of the brine; use kosher salt for the best results.
- Maple Syrup: Adds natural sweetness and balances the savory components.
- Hot and Cold Water: Hot water dissolves salt and syrup; cold water cools the brine before adding meat.
- Garlic, Black Peppercorns, Fresh Rosemary, and Fresh Thyme: Aromatics that round out the brine.
How to Brine and Smoke Pork Loin
Here’s an overview of the process. Refer to the recipe card below for exact timings and quantities.
- Prepare the Brine: Dissolve salt and the sweetener in hot water, then stir in aromatics like garlic, peppercorns, rosemary, and thyme.
- Cool and Submerge: Add cold water to bring the brine temperature down, then fully submerge the pork loin. Cover and refrigerate 12–24 hours.
- Dry and Season: Remove the pork from the brine, pat dry, brush with olive oil, and press the dry rub all over the meat.
- Smoke Low and Slow: Smoke at about 225°F until the internal temperature reaches roughly 130°F.
- High-Heat Finish: Increase smoker temperature (or finish on a hot grill or cast-iron skillet) to 450–500°F and sear the loin briefly on each side until the internal temperature reaches 140–145°F.
- Rest and Slice: Rest the meat 10–20 minutes to let juices redistribute, then slice and serve.
Brine Substitutions and Variations
You can adapt the brine easily to suit what you have on hand or to create different flavor profiles:
- Sweetener Swap: Use brown sugar, honey, or agave instead of maple syrup.
- Herb Variations: Try sage, oregano, or marjoram for a different aromatic profile.
- Add Heat: Crushed red pepper, cayenne, or sliced jalapeño add a spicy kick.
- Aromatic Twists: Citrus zest, star anise, or cinnamon sticks give an unexpected, complementary note.
- Liquid Variations: Replace part of the water with apple cider or beer for extra character.
Expert Tips for Delicious Pork Loin
- Use Kosher Salt: Kosher salt produces more predictable brining results than table salt because it lacks anti-caking additives and has a different flake size.
- Balance Salt and Sweet: Adjust salt and sweetener to taste and based on the size of your loin so it isn’t overly salty or cloying.
- Keep It Cold: Only add meat to fully cooled brine to ensure food safety.
- Brine Time: Brine 12–24 hours; over-brining can affect texture and saltiness.
- Pat Dry Before Smoking: Drying helps smoke adhere and creates a better sear at the end.
- Monitor Temperature: Keep the smoker steady around 225°F for even cooking and to avoid drying the meat.
- Rest Before Slicing: Rest 10–20 minutes to let juices redistribute for moist slices.
- Use a Thermometer: An instant-read thermometer is the best way to avoid overcooking and ensure safe, juicy results.
Pork Loin Leftovers
Store sliced leftovers in an airtight container in the fridge for 3–4 days. For longer storage, freeze portions in airtight bags for up to 3 months and thaw overnight in the refrigerator before reheating.
To reheat, warm slices in an air fryer at 360°F for 3–4 minutes, or heat briefly on a hot grill or skillet—about 1–2 minutes per side—to preserve juiciness while restoring some texture.
Still Have Questions About Brining Pork?
Brining is a great option for pork loin because it helps meat retain moisture and absorb flavors, resulting in juicier, more flavorful results—especially for a lean cut that can dry out easily.
Brine pork for at least 12 hours and no longer than 24 hours. Longer times can make the meat too salty and change its texture.
Yes. Smoking without brining is possible, but brining improves moisture retention and flavor. If you skip brining, consider using a marinade or a well-balanced dry rub instead.
Fire up that Smoker!
This Smoked Pork Loin Brine Recipe delivers a juicy, flavorful pork loin with a beautiful crust and moist interior. Brine, low-and-slow smoke, and a quick high-heat finish will give you a dish that’s sure to earn seconds at your next gathering.
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Smoked Pork Loin Brine Recipe
Equipment
- ThermoWorks Signals (recommended)
- Collapsible marinade container (or other large container)
- Whisk or spoon for mixing
Ingredients
- 1 pork loin (4–5 pounds)
- 2 teaspoons olive oil
- 1/4 cup pork dry rub
For the Brine
- 1/4 cup Kosher salt (or 3 tablespoons table salt)
- 1/4 cup maple syrup (or brown sugar)
- 1 cup hot water
- 3 cups cold water
- 3 garlic cloves, minced
- 1 teaspoon crushed black peppercorns
- 1 teaspoon fresh rosemary, chopped (about 1 sprig)
- 1 teaspoon fresh thyme, chopped (about 3 sprigs)
Instructions
Brine the Pork
- Choose a container large enough for the pork loin and brine. Add salt and sweetener to the container, then pour in hot water and stir until dissolved.
- Stir in garlic, peppercorns, rosemary, and thyme.
- Add the pork loin, then top with cold water so the meat is fully submerged. Cover and refrigerate overnight (12–24 hours).
Smoke the Pork
- Preheat the smoker to 225°F.
- Remove the pork from the brine and pat it dry.
- Drizzle oil over the pork, rub it around, then press the dry rub onto the surface.
- Smoke at 225°F for about 2 hours, or until the internal temperature reaches about 130°F.
- Increase heat to 450–500°F and sear the loin 3–4 minutes per side.
- Remove the pork and let it rest 10–20 minutes until internal temperature reaches 145°F, then slice and serve.
Notes
- The USDA recommends cooking pork to an internal temperature of 145°F. Many cooks pull at 140°F and allow carryover heat to reach 145°F while resting.
- Resting ensures juices redistribute and keeps slices moist.
- An instant-read thermometer is essential for consistent results.
- If your smoker can’t reach high searing temperatures, finish the loin on a hot grill or cast-iron skillet.
Nutrition
Serving: 1 | Calories: 192 kcal | Carbohydrates: 15 g | Protein: 10 g | Fat: 11 g | Saturated Fat: 2 g | Sodium: 3809 mg | Sugar: 12 g
Nutrition information is an approximation.