Pit Boss Smoked Pork Loin

Step 1

Use a good boning or filet knife first remove any excessive fat from the top and sides of the pork loin

Step 2

If there is a fat cap, trim it to about 1/4 inch thickness and then score it with crosshatch marks.

Step 3

Place the pork loin on a cutting board or wire rack on top of a baking sheet. Rub with olive oil on all sides.

Step 4

Mix the BBQ Pork Rub ingredients together well in a small mixing bowl

Step 5

Apply the rub 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 while you prepare the Pit Boss.

Step 6

Remove the fire pot from the bottom of the Pit Boss and clean out any ashes left over from the last cook. Replace it and make sure it is secured in place with the clips on either side. Also, wrap the drip tray in aluminum foil to limit cleanup needed later.

Step 7

Add your chosen pellets to the hopper, start the Pit Boss pellet grill and put it on the "Smoke" setting.

Step 8

If there are no pellets in the auger, hold the "Prime" button until you hear pellets begin falling in the fire pot. This will speed up the auger to prime it full of pellets before you start preheating.

Step 9

Once the Pit boss begins to produce thick white smoke, let it run for about 5-7 minutes until the smoke turns more of a clearish blue color. This means the fire rod has fully heated up to burn the pellets more cleanly.

Step 10

Next, set the temperature to preheat the Pit Boss pellet grill to 350°F. We will drop this temperature before we start cooking.

Step 11

Fill an aluminum pan with water pan if you want to add extra moisture, and place it on the far left side of the Pit Boss pellet grill. Place a disposable bucket liner in the grease bucket as well if you want to limit cleanup later.

Step 12

Once the Pit Boss has come up to 350°F, drop the temperature on the control panel to 250° and clean the grill grates with a good grill brush and close the lid.

Step 13

Once the temperature of the Pit Boss drops to 250°F, place the seasoned pork loin in the cooking chamber with the thickest part facing towards the hotter right side. Place a temperature probe into the center.

Step 14

Close the lid and cook at this temperature until the internal temperature of the pork reaches 145°F, about 1 hour per pound.

Step 15

Remove the smoked pork loin and let it rest on a cutting board, uncovered for 20-30 minutes.

Step 16

Slice the pork in 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.

Step 17

Serve immediately with warmed BBQ sauce optionally.