How to Smoke Pork Loin With a Bradley Smoker


Electric Bradley smokers come in a variety of styles, but they all work the same way. Brady Flavor Bisquettes, an artificially formed product made from various types of wood, are placed in a hopper and are then burned to release smoke. A pork loin is a traditional cut of meat to put into a smoker, and with a consistent size it is easy to time. When done properly, the meat is tender, firm and permeated by a smoke aroma.

  • Season the pork loin with a dry rub or marinade. Let it sit until the loin is at room temperature, but not more than two hours to avoid bacterial growth.

  • Open the smoker and fill the drip bowl half full with water.

  • Load enough Bisquettes to last approximately 2 1/2 hours.

  • Turn the smoker generator on by pressing the "On Smoker" button.

  • Press the wood button three times to move a bisquette to the burner.

  • Set the timer to 2 1/2 hours.

  • Set the loin into the rack and place it in the smoker.

  • Open the damper to allow smoke to leave the interior.

  • Turn the oven on with the button with the temperature set at 225 degrees Fahrenheit for 2 1/2 hours.

  • Check the drip bowl and bisquettes after 2 hours to see if clean water is needed.

  • Remove the pork loin after 2 1/2 hours and check with a meat thermometer. The interior temperature should read 160 degrees Fahrenheit.

  • Place the loin on the table and loosely cover it with aluminum foil. Let it set for 15 minutes so that the meat will absorb the juices. Cut and serve.

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