Smoked Braided Pork Loin with Down Range Savory BBQ Rub
If you’re looking for a way to elevate a simple pork loin into something unforgettable, braiding is the move. Not only does it look incredible on the smoker, but it also helps create more surface area for seasoning, smoke absorption, and bark development.
This braided pork loin is seasoned with our Down Range Savory BBQ Rub, giving it a balanced, rich flavor profile that complements pork without overpowering it. Whether you’re cooking for family, friends, or guests, this is one of those recipes that gets people talking.
Listen to the podcast where we break it down!
Recipe: Smoked Braided Pork Loin
Ingredients
- 1 whole pork loin (approximately 9 lbs, not pork tenderloin)
- 3–5 tbsp yellow mustard (binder)
- 4–6 tbsp Burn Pit BBQ Down Range Savory BBQ Rub
- Butcher twine or long wooden skewers
Prep Instructions
1. Trim the pork loin
Remove excess surface fat and silver skin. Square off the ends for even braiding and cooking.
2. Cut into long strips
Slice the pork loin lengthwise into three equal long strips, keeping thickness as consistent as possible. Leave about 2 inches intact at the top.
3. Apply mustard binder
Lightly coat all sides of each strip with yellow mustard.
4. Season generously
Cover all surfaces with Down Range Savory BBQ Rub, pressing it in so it adheres well.
5. Braid the pork
Lay the three strips side by side and braid loosely. Do not over-tighten. Tuck the ends underneath.
6. Tie for stability
Secure the braid using butcher twine every 2–3 inches to maintain shape during the long cook.
7. Rest before smoking
Let sit at room temperature for 20–30 minutes while the smoker preheats.
Smoking Instructions
- Smoker Temp: 250°F
- Wood: Apple, cherry, or pecan
- Cook Time: 3.5–5 hours
- Place the braided pork loin directly on the smoker grates.
- Smoke until internal temperature reaches 140–142°F in the thickest section.
- Optional: After 2 hours, lightly spritz every 30–40 minutes with a 50/50 mix of apple juice and water to preserve moisture and enhance bark.
- Remove from smoker and loosely tent with foil.
- Rest 15–20 minutes before slicing.
Final Target Temp After Rest: 145°F
Grilling Tips & Beginner Advice
- Always cook to temperature, not time. Large cuts vary.
- Mild fruit woods prevent overpowering pork’s natural flavor.
- Use butcher twine to prevent braid separation during the cook.
- A leave-in probe thermometer makes this cook stress-free.
- Pull early and rest - pork loin dries out quickly if overcooked.
Extra Flavor & Pairing Ideas
- Brush lightly with honey, maple syrup, or apple glaze during the final 10 minutes for a glossy finish.
- Serve with smoked mac & cheese, grilled asparagus, or roasted garlic potatoes.
- Slice thin for sandwiches with toasted buns and garlic aioli.
- Add a light dusting of Down Range after slicing for an extra flavor pop.
FAQ
Can I do this on a pellet grill?
Yes. Set to 250°F and follow the same cooking method.
Why not butterfly the loin?
Cutting into long strips produces a thicker braid, better structure, and more consistent cooking for large loins.
How do I store leftovers?
Refrigerate in an airtight container for up to 4 days.
Can I prep this ahead of time?
Yes. You can trim, cut, braid, and season up to 12 hours in advance. Keep refrigerated until ready to smoke.
Call to Action
This recipe shines because of Down Range Savory BBQ Rub - built for bold flavor, clean ingredients, and consistent results.
Grab yours at BurnPitBBQ.com and start cooking with confidence.