This pork loin (or tenderloin) is rubbed with a traditional BBQ rub and then slow smoked on a Pit Boss pellet grill to perfection. The ultimate (and easiest) way to smoke a pork roast on a Pit Boss!
1 6-8lbPork Loinor several smaller pork tenderloins but adjust cooking time
sprayCanola oil or olive oil
BBQ rubsuch as Famous Dave's Rib Rub or Blue's Hog, or combination
Instructions
Start the Pit Boss
Add your chosen pellets to the hopper, start the Pit Boss pellet grill and put it on the "Smoke" setting.
Trim the Fat
Use a good boning or filet knife first remove any excessive fat from the top and sides of the pork loin
If there is a fat cap, trim it to about ¼ inch thickness.
Season
Place the pork loin on a cutting board or wire rack on top of a baking sheet. Spray or rub with Canola or olive oil on all sides.
Apply the BBQ rub(s) generously to all sides of the pork loin. You can let it rest and absorb the rub wrapped in plastic wrap in the refrigerator for anywhere from 30 minutes to overnight.
Smoke the Pork Loin
Once the Pit Boss has come up to 180°F, oil the grates.
Place the seasoned pork loin in the cooking chamber with the thickest part facing toward the hotter side of your grill (the left for our Pit Boss). Push the sides of the loin in to make it more compact.
Place a temperature probe into the center or a thicker part of the meat.
Close the lid and let the pork loin cook at 180°F on the Smoke setting for about 30-40 minutes.
Turn the temperature on the Pit Boss up to 250°F.
Once the pork loin has been cooking for about an hour in total, or if the internal temperature has reached 100°F, remove the temperature probe and flip the pork loin over so that top is now on the bottom. Press the sides of the meat together again to make it more compact. Replace the temperature probe.
Close the lid and continue to cook at 250°F until the internal temperature of the pork reaches 140-145°F. This will take about 90 minutes in total from when you first put the pork loin on, depending on the size.
Remove, Rest, and Slice
Remove the smoked pork loin and let it rest on a cutting board, uncovered for 20-30 minutes.
Slice the pork into thick 1-inch slices for each guest starting at the thinnest end and working your way to the center. Only slice what you plan to serve immediately so that the pieces do not dry out.
Serve immediately with warmed BBQ sauce, if desired.