Big Green Egg Pork Loin (Smoking & Temp Guide)
Smoke a whole pork loin on a Big Green Egg with indirect heat at 275°F (135°C) and a small amount of clean fruitwood. Use a probe to verify 145°F (63°C) at the thickest center, then rest at least three minutes. Plan about one to two hours, but let internal temperature, not time, determine doneness.
A pork loin can seem simple until you need to decide how much smoke to use, where to place the probe, and when to take the roast off. The Egg adds one key step: let the ceramic cooker settle at its target temperature before the meat goes on. These steps give you a clear plan for a standard home setup, without treating cook time as a guarantee.
Pork Loin Selection, Trimming & Dry-Brine Prep
A pork loin is a broad, fairly lean roast, not the much smaller pork tenderloin. Its shape and thickness affect how quickly it cooks, so choose the roast you want to serve and season by weight. A measured dry brine helps distribute salt; trimming loose pieces also helps the roast cook more evenly.
Choose and trim the roast
Ask for a whole pork loin roast, bone-in or boneless. A tenderloin is a different cut and will not follow the same timing. If the roast has a thick fat cap, trim it back while leaving a thin layer. Remove silverskin, the tough, shiny membrane, and any loose flaps that may cook faster than the main roast.
If the loin is uneven, you can fold a thin end underneath and tie it with kitchen twine. This is optional, but it can help the roast cook in a more even shape. Keep the roast whole rather than cutting it into chops before smoking.
Salt by weight
For a measured dry brine, weigh the roast and use salt equal to 0.75–1.0% of its weight. That is 7.5–10 grams of salt per kilogram of meat. For example, a 1.5-kilogram loin calls for about 11–15 grams of salt. A scale is more reliable than a volume measure, since salt crystal size varies.
Sprinkle the salt over all sides, then place the roast uncovered on a tray in the refrigerator for 4–12 hours if time allows. Before cooking, pat the surface dry. Add pepper, garlic, herbs, or a spice rub at this point. Check the salt in any seasoning blend so the total does not become too high.
If there is no time to dry-brine, season the loin shortly before it goes on the Egg. The longer rest is useful, but it is not a reason to delay dinner.
Big Green Egg Indirect Setup, Smoking & Internal-Temperature Guide
Indirect cooking places a barrier between the fire and the pork, so the roast cooks with steady heat rather than direct flame. On a Big Green Egg, the convEGGtor is the usual barrier. Stabilize the dome near 275°F (135°C), add a modest amount of fruitwood, and judge doneness with a thermometer in the meat.
Set up the Egg
- Start the charcoal and fit the convEGGtor for indirect cooking. Set a clean stainless-steel grate in place. If using another indirect setup, make sure it shields the loin from direct heat.
- Add a small amount of clean, dry apple or cherry wood. Lean pork can take on smoke quickly, so begin modestly rather than adding a large load of wood.
- Adjust the vents and let the Egg settle at a dome temperature of 275°F (135°C). Give it time to stabilize before cooking. The dome reading and the temperature at grate level can differ, especially while the cooker is still coming up to temperature.
- Place a calibrated probe into the thickest center of the roast. Keep its tip away from bone, if present, and from the grate. A probe touching either can give a misleading reading.
Use the dome reading to manage the cooker, not as a substitute for measuring the meat. Avoid opening the lid often; each check can disturb the Egg’s conditions. If you have a second thermometer to check grate-level heat, use it as added information, not as a reason to chase every small difference.
Cook to temperature, not to the clock
Set the loin on the grate over indirect heat and close the lid. A 1–2-hour cook is a reasonable planning estimate for many roasts at this temperature, but it is not a promise. Roast thickness, starting temperature, and the Egg’s conditions all affect the time.
| What you are checking | Guide | What to do |
|---|---|---|
| Dome temperature | 275°F (135°C) | Let the Egg stabilize before cooking |
| Approximate cook time | 1–2 hours for many roasts | Use for planning only |
| Center of thickest section | 145°F (63°C) | Verify with a reliable thermometer |
| Rest after cooking | At least 3 minutes | Rest before slicing |
The USDA recommends cooking whole cuts of pork to 145°F (63°C) and resting them for at least three minutes. Check the thickest center in more than one spot if the roast is uneven. Do not pull the loin below 145°F because you expect resting to make it safe. Carryover heat may raise the temperature, but it is not a dependable substitute for checking the target.
Pork loin is lean, so cooking it well beyond the target can leave it dry and firm. If the probe reading is below 145°F, keep cooking and check again. A little patience at the end is better than guessing.
Two useful planning scenarios
These are examples of how to plan, not fixed cooking times. A compact boneless loin may finish sooner than a thick, bone-in roast, even if both weigh the same. Use the thermometer in each case.
- Dinner timing is tight: Season ahead if possible, stabilize the Egg before the meal window, and allow a buffer beyond the estimated cook time. Begin checking the center as the roast approaches the expected finish.
- The loin is thick or bone-in: Expect cooking to take longer than a thinner boneless roast. Place the probe in the thickest meat, clear of bone, and rely on its reading rather than the roast’s appearance.
If you are using a sweet glaze, brush it on near the end of cooking. This limits the time its sugars spend over heat and reduces the chance of scorching. Use a clean brush and utensils that have not touched raw pork.
Resting, Cleaning & Ceramic-Cooker Care
Resting gives you time to prepare for slicing and serving while the roast settles after cooking. It does not replace the temperature check: verify 145°F (63°C) in the center before removing the loin. Handle the cooked roast with clean utensils, and let the Egg cool naturally before cleaning or changing its setup.
Transfer the pork to a clean board or platter and rest it for at least three minutes. You can rest it longer while finishing sides, but avoid wrapping it tightly if you want to keep the surface from steaming. Keep the roast away from raw-meat dishes and tools.
Once the food is off, let the ceramic cooker cool naturally. Do not pour cold water onto a hot Egg, and do not put a cold, wet ceramic accessory into a hot cooker. A sharp temperature change can damage ceramic. When the grate is safe to handle, remove food residue with a suitable grill brush.
Key takeaway: Confirm the center temperature first, then rest the roast and allow the cooker to cool without a sudden temperature shock.
Slicing, Sauce & Serving Presentation
Slice the rested loin across the grain into even pieces. Cutting across the grain shortens the visible muscle fibers, which makes each slice easier to chew. A sharp knife helps keep the slices neat, especially if the roast has a thin fat cap or a glaze.
Serve the pork with its juices, or offer a sauce on the side so the smoke and seasoning remain easy to taste. A fruit-based sauce can suit apple or cherry smoke, while a simple pan or serving-board juice keeps the plate less sweet. These are serving choices, not part of the doneness test.
For leftovers, refrigerate promptly in a covered container. Slice only what you plan to serve if you want to keep the remaining roast in larger pieces. Reheat gently and check that leftovers are hot throughout.
Quick Answers About Smoking Pork Loin on the Egg
These short answers cover the questions that matter most when planning the cook: setup, smoke, timing, temperature, and rest. The main rule stays the same throughout: stabilize the cooker, use indirect heat, and confirm the pork’s center temperature with a reliable thermometer.
What temperature should I set the Big Green Egg to for pork loin?
Set the dome near 275°F (135°C) for indirect cooking. Let the Egg stabilize before adding the roast.
How long does a pork loin take at 275°F?
Many roasts take about one to two hours, but thickness and cooker conditions change the time. Use internal temperature to decide when it is done.
What internal temperature should pork loin reach?
Cook the thickest center to 145°F (63°C), then rest it for at least three minutes, following USDA guidance for whole cuts of pork.
Should I cook pork loin direct or indirect on the Egg?
Use indirect heat, with a convEGGtor or another suitable barrier between the fire and the roast.
Where should I put the temperature probe?
Put the tip in the thickest center of the meat. Keep it clear of bone and the grate.
How much wood should I use?
Start with a small amount of clean, dry fruitwood such as apple or cherry. A heavy smoke load can overwhelm lean loin.
Can I take the pork off below 145°F and let it finish while resting?
No. Verify 145°F (63°C) in the center before removing it. Do not rely on carryover cooking to make an under-temperature roast safe.
Should I brine pork loin before smoking?
A measured dry brine is optional. Use 0.75–1.0% salt by meat weight and refrigerate uncovered for 4–12 hours if time allows.
When should I add a sweet glaze?
Brush it on near the end of cooking to limit scorching.
How should I clean the Egg after cooking?
Let the ceramic cooker cool naturally. Clean the grate when it is safe to handle, and keep water away from hot ceramic.
(This article was written by one of our staff writers, Steven R. Bancroft. Visit our Meet the Team page.)
