smoker ChartsDATASHEET // CT-SM-103
smokerSTATE: FRESHVERIFIED DATASHEET
How Long to Cook Pork Loin Roast (Bone-In, 4–5 lb / Smoked) in the smoker
Specification: 4.5 lb center-cut bone-in pork loin roast with fat cap crosshatched
Target Temp
225°F (107°C)
Indirect Smoke
Total Time
120–150 mins
Total Cook Window
Flip Mark
No Flip
Continuous Cook
Internal Safe Temp
145°F (63°C)
USDA Safe Pull
COOK MODE
Live timer · flip prompt · target temp · rest stage
3-Step Execution Protocol
1
Preheat & Prep
Preheat smoker to 225°F (107°C) with your choice of wood. Prepare pork loin roast (bone-in, 4–5 lb / smoked) (4.5 lb center-cut bone-in pork loin roast with fat cap crosshatched).
2
Cook
Cook for 120–150 mins. Do not flip; allow surface to develop undisturbed.
3
Check & Rest
Internal temp reaches 145°F at thickest part with faint blush of pink and juicy interior Confirm internal temperature reaches 145°F (63°C). Rest for 15 minutes before serving.
Verification Basis & Testing Rig
National Pork Board & USDA FSIS Pork Cooking Guidelines
Pro Tip: Pork loin is lean; pull from the smoker at 140°F and rest 15 minutes tented with foil to let carryover heat gently carry the roast to USDA 145°F.
Related smoker Cook Times
St. Louis Style Pork Ribs (3-2-1 Method)
225°F (107°C)5.5–6 hours (3h smoke, 2h wrap, 30m glaze)
Pork Butt / Boston Butt (Pulled Pork)
250°F (121°C)8–10 hours (approx 75 mins per lb)
Whole Chicken (Spatchcocked)
225°F (107°C) smoke / 375°F (191°C) crisp finish2–2.5 hours
Baby Back Pork Ribs (2-2-1 Method)
225°F (107°C)4.5–5 hours (2h smoke, 2h foil, 30-60m glaze)
Bone-In Turkey Breast
250°F (121°C)2.5–3 hours (~25-30 mins per lb)
Crispy Smoked Chicken Wings
225°F (107°C) smoke / 400°F (204°C) crisp75 mins (60 min smoke + 15 min high heat)