Stuffed pork loin

pork loin · verified system recipe · Cottage cooking classic

Pit temp
250°F
Pull at
145°F
Total time
~2.2 hr

Phase timeline

90m
30m
10m
Smoke (bare)Glaze + finishResttotal: 2h 10m

Step-by-step

  1. 1. Smoke (bare)

    → 130°F · ~90 min

    250°F pit, apple + cherry. Pork loin is lean — don't overcook. Spritz with apple juice.

  2. 2. Glaze + finish

    → 145°F · ~30 min

    Brush with apple cider glaze or maple, finish to 145°F. Pull immediately.

  3. 3. Rest

    ~10 min

    Tent, 10 min. Carryover to 150°F. Slice into pinwheels showing the stuffing.

Rub
Salt + sage + garlic + brown sugar
Wrap method
none
Rest method
tent_loose
Minimum rest
10 min

📐 Scale for guests

Target weight
2.0 lb
0.5 lb/guest
Cuts needed
1
~5 lb per cut
Cook time / cut
2h 0m
+ 10m rest

Each cut cooks at its own rate — even if you double up, plan the same hours. For very large crowds, run multiple cuts in parallel and stagger by 30 min.

🎯 Adjusted for your pit

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