Last Updated on May 2, 2022 by Share My Kitchen
Now, you will learn the step-by-step instructions on how to smoke a pork loin, or tenderloin, on a Pit Boss pellet barbecue. Plus, why this is such an excellent way to cook the ultimate pork roast.
How to prepare a Pork Loin on the Pit Boss Pellet Grill
If you purchased a pork tenderloin to be smoked on the Pit Boss, you don’t need to reduce too much fat or connective tissue.
The tenderloin, which is usually 1 lb middle section of the 3 lbs boneless pork loin, typically contains the best meat.
You can choose to buy multiple tenderloins or a single loin, depending on how many people you have at your gathering and your budget, to cook in your Pit Boss.
Except for the time required to cook, both options will be covered by our instructions.
Trim the Pork Loin
You won’t have to trim the pork, if you bought a well-trimmed pork tenderloin.
However, if you have a whole pork loin with fat and connective tissue, you will need to trim it before you season it and throw it on the Pit Boss.
To remove excess fat from your pork loin, use a boning or filet knife.
But, keep in mind that you don’t need to remove all exterior fat.
You can cut off the little fat cap, and score it or crosshatch it to make the fat render more instead. This will allow the rub to penetrate the meat deeper.
The Best Seasonings to Smoke Pork Tenderloin On a Pit Boss
The rub to be used will be sugary like those used for traditional pork butt and ribs.
Sweeter rubs and traditional barbecue seasonings go well with pork. The following recipe uses a combination of:
- Brown Sugar
- Smoked Paprika
- Chili Powder
- Garlic and Onion Powder
- Salt and Pepper
If you don’t feel like creating your own rub, you can try a favorite off-the-shelf brand for smoked pork loin called Three Little Pigs Touch Of Cherry on your pork.
It has a great traditional sweet flavor, but not too sweet, with a hint of heat and garlic at the end.
It can be used all the time on ribs, pork butt, as well as chicken.
Bad Byron’s Butt Rub Seasoning is also a great choice of quality rub for smoked pork loin. It has a lot of flavor and no sugar.
Plus, this works well when you are reverse searing.
However, for today, the smoked pork loin is not going to be reverse seared. It will just be cooked low and slow on the Pit Boss.
Take note that Bad Byron’s is a good option if you want to cook it at a higher temperature and not worry about burning your sugary rub.
The Best Wood Pellets to Smoke Pork Loins on a Pit Boss Pellet Grill
There are many options available when it comes choosing the right wood pellets for smoking your pork loin on a Pit Boss pellet grill.
The lean pork loin may get an aggressive smoke flavor if mesquite or hickory are used. This is usually too strong if they are used alone, rather than mixed with a milder fruitwood or blend.
When cooked in a Pit Boss, pecan, cherry, alder and beech all produce great results with pork.
However, when smoking pork, it is highly recommended to try and use Pit Boss Applewood pellets.
You can’t go wrong when you smoke pork using mild apple wood smoke, especially when it’s leaner cuts of pork: pork loin or pork tenderloin.
To get the best results, keep your pellets in a sealed container at room temperature instead of leaving it in the Pit Boss hopper outside.
Pellets cannot last forever, but if stored indoors in an airtight container, they will definitely last longer.
How to Smoke a Pork Loin on a Pit Boss Pellet Grill
Here’s a quick overview of the Pit Boss pellet grill and how it can be used to smoke pork loins.
How a Pit Boss Pellet Grill works
You need to understand how a Pit Boss pellet stove works before you can cook any food on it.
Add your Hardwood Pellets
Begin by adding hardwood pellets into the side hopper.
The Pit Boss pellet grill automatically feeds small wood pellets through an auger mechanism to the fire pot, where they are burnt up. This provides heat and smokey flavor.
The pellet grill also automatically controls the flow of pellets based on the temperature setting. This ensures that the temperature remains constant throughout the cooking time.
How to start the Pit Boss Pellet Grill
- As described above, fill your hopper with pellets.
- You should make sure that the firepot is clean and free of ashes from the last time you cooked. It is possible to remove the bottom of the fire pot and vacuum it up. Then, you can put it back in place and clip it.
- Turn on the pellet grill by plugging it in. Keep the lid closed. Next, set the temperature dial to “Smoke” then press the “Power” button.
- If you do not see pellets in your auger or firepot, but there are in the hopper, hold the “Prime” button and wait until pellets start to fall into your firepot.
- The Pit Boss pellet grill has a “Prime” feature that speeds up the process of filling the pellets. This allows pellets to quickly reach your firepot before the pellet grill “times out” due to a lack of pellets coming into the fire pot.
- Release the “Prime” button once the pellets are placed in the firepot, then for about 5 to 7 minutes with the lid left open, wait for a torchy burning sound. This indicates that the fire rod is now at a high temperature and has ignited the pellets. The pellet grill will emit more smoke, meaning that the pellets have been ignited, and the pellet grill is working. You can now close the lid.
- Next, close the lid and turn the temperature down to 350°F. Pit Boss suggests preheating the grill every time, even if you plan to cook low and slow in a 200°F to 300°F temperature range.
- It will take approximately 10-15 minutes to preheat the grill.
- Then, use a good bristle free grill brush to clean the grates.
- Adjust the temperature to your desired cooking temperature. For the tenderloin of pork, reduce the temperature to 250°F.
What Temperature do you Smoke a Pork Loin on a Pit Boss Pellet Grill?
Once the Pit Boss Pellet Grill is preheated, initially set it up to cook at 250°F.
This seems to be the perfect spot, where it’s low enough to make sure that the outside isn’t too overcooked, and the sugary pork rub has a nice bark without burning.
However, it’s important to note that the temperature is high enough that the smoked pork loin does not cook for too long that it dries out.
Pay Attention to the Internal Temperature
To determine the internal temperature of your smoked pork loin while it is cooking on the Pit Boss, you must use an instant read meat thermometer.
Preferably, you may want to use a good leave-in probe thermometer, and a second instant read to spot check various points of thickness on the pork roast.
Next, slowly bring the internal temperature to 145°F. Then, remove the pork from the Pit Boss and allow it to rest before you slice.
How Long Does it Take to Smoke a Pork Loin on a Pit Boss Pellet Grill?
To reach an internal temperature of 145°F, a full size 3 to 4 lbs. pork loin, when cooked at 250°F, will take 2.5 to 3 hours.
For a smaller 1 lb. pork tenderloin, it may take approximately 1 hour to 1 1/2 hours.
This is the reason why it is important to have a reliable instant read thermometer.
After smoking the pork loin, let it rest for approximately 15 to 20 minutes before carving.
You don’t want the juices from the meat running all over your cutting board, so allow the meat to rest for a while.
How to Carve and Serve a Pit Boss Smoked Pork Loin
The smoked pork loin and tenderloin will be removed from the hot Pit Boss, and allowed to rest.
Allow the roast to rest for between 20 and 30 minutes before you begin carving.
Carving the Smoked Pork Loin
You will need a good meat slicing knife to cut the smoked pork loin into thick slices, depending on how many people you are serving.
What Other Foods Can I Smoke on my Pit Boss?
If you are looking for more ideas for what to smoke on your Pit Boss, you can check the list below.
These are some of our top-rated recipes that you can modify to suit your grill or smoker.
- Traeger Baby Back Ribs
- Pellet Grill Smoked Pork Chops
- Smoked Fresh Holiday Ham
- Spiral Sliced Smoked Hot Dogs
- Smoked Bratwurst with Beer Braised Onions
- Gas Grilled Bratwurst
- Pellet Grilled Bratwurst
- Roasted Pig in Your Backyard
- Traeger Smoked Pulled Pork
- Traeger 3-2-1 Pork Ribs
- Masterbuilt Electric Smoker Boston Butt
- Pit Boss Pulled Pork
- Masterbuilt Baby Back Ribs
- Pit Boss Smoked Baby Back Ribs
- Honey Smoked Salmon
- Smoked Oysters in a Garlic White Wine Sauce
- Smoked Scallops with Lemon Butter Sauce
- Smoked Lobster Tails
- Honey Smoked Tilapia
- Perfect Smoked Halibut
- Smoked Mahi Mahi Fillets
- Smoked Swordfish Steaks
- Smoked Crab Legs with Cajun Clarified Butter
- Smoked Mackerel with Maple Balsamic Glaze
- Smoked Catfish with Cajun BBQ Rub
- Smoked Red Snapper with Blackening Rub
- Traeger Prime Rib
- Pit Boss Beef Brisket
- Perfect Smoked London Broil
- Smoked Ribeye Roast
- Hot and Fast Pellet Grill Beef Brisket
- Smoked Corned Beef
- Smoked Ribeye Steaks
- Smoked Filet Mignon
- Pellet Grilled Steak
- Perfect Grilled Hamburgers
- Smoked Eye of Round Roast Beef
- Easy Smoked Flank Steak
- Traeger Beef Tenderloin with Horseradish Cream
- Pit Boss Smoked Beef Tenderloin
- Smoked Chuck Roast for Pulled Beef
- Pit Boss Smoked Prime Rib
- Traeger Smoked Beef Brisket
- Spatchcocked Chicken on a Pellet Grill
- Pellet Grill Smoked Turkey Breast
- Pellet Grill Turkey
- Spatchcock Smoked Turkey on a Pellet Grill
- Easy Smoked Turkey Legs
- Smoked Chicken Leg Quarters
- Beer Can Chicken on a Pellet Grill
- Trash Can Turkey
- Smoked Leg of Lamb with Guinness Marinade
- Smoked Lamb Chops with a Balsamic Butter Sauce
- Smoked Rack of Lamb with Garlic and Rosemary or Smoker
- Smoked and Pulled Lamb Shoulder with a Turkish Spice Rub
- Smoked Lamb Shanks
- Smoked Gouda Cheese
- Smoked Asparagus
- Easy Smoked Broccoli
- Smoked Cauliflower
- Sticky Smoked Sweet Potatoes
- How to Steam Tamales
- Maple Bourbon Smoked Pineapple
|Prep Time:||20 minutes|
|Cook Time:||3 hours|
|Resting Time:||20 minutes|
|Total Time:||3 hours and 40 minutes|
|Cuisine:||American, Australian, Hawaiian, Holiday, Smoked, Barbecue (BBQ)|
- Pit Boss Pellet Grill
- Pellets for smoking preferably apple or cherry
- Boning or Fillet Knife
- Dual Probe Thermometer
- Instant Read Thermometer
- Cutting Board
- Meat Slicing Knife
- 1 (one) 3 to 4 lbs. pork Loin or several smaller pork tenderloins, but adjust cooking time
- 2 tbsp. Olive Oil
BBQ Pork Rub
- ½ Cup Brown Sugar
- 2 tbsps. Smoked Paprika
- 2 tbsps. Chili Powder
- 1 tsp Onion Powder
- 1 tsp Garlic Powder
- 1 tsp Cumin
- 1 tsp Pepper
- 1 tsp Sea Salt adjust as you prefer
Cut and Score the Pork Loin
- First, remove excess fat from the top and sides by using a good boning or filet knife
- Then if there’s a fat cap, trim it to approximately 1/4 inch and score it with crosshatch marks.
Season the Pork Loin
- Place the pork loin on a cutting board or wire rack placed on top of a baking tray. Then, rub all sides with olive oil.
- In a small mixing bowl, combine the ingredients for the BBQ Pork Rub.
- Next, rub all the sides of the pork loin generously. While you prepare the Pit Boss, let the pork loin, wrapped in a plastic wrap, rest in the fridge for 30 minutes overnight. This will let it absorb the rub properly.
Start the Pit Boss Pellet Grill
- Clean out the ashes from the last time you cooked by removing the firepot from the Pit Boss. Then, place it back and secure it with the clips. Plus, to reduce clean up later, wrap the drip tray with aluminum foil.
- Next, add your pellets in the hopper. Then start the Pit Boss pellet grill, and put it on the “Smoke” setting.
- Hold the “Prime” button” and wait for pellets to fall in the firepot, if there are no pellets in the auger. This quickens the auger to prime it full of pellets, before you begin preheating.
- When the Pit boss starts to emit thick, white smoke, allow it to run for about 5 to 7 minutes until the smoke becomes more clear. This indicates that the fire rod is fully heated to allow the pellets to be burned more efficiently.
- Next, heat the Pit Boss pellet grill to 350°F. The temperature will be set lower before you start cooking.
- If you need extra moisture, fill an aluminum pan with a water pan and place it on the far left side of the Pit Boss pellet grill. If you want to reduce clean up, place a disposable bucket liner inside the grease bucket.
- When the Pit Boss is at 350°F, lower the temperature to 250°. Then clean the grill grates with a grill brush before closing the lid.
Smoke the Pork Loin on the Pit Boss
- When the Pit Boss temperature drops to 250°F, place the seasoned pork loin into the cooking chamber. The thickest portion should be facing the right side. Then in the middle, place a thermometer.
- Next, you can close the lid and continue cooking at this temperature, until the internal temperature of the pork loin reaches 145°F, for approximately 1 hour per round.
Remove, Rest, and Slice the Smoked Beef Tenderloin
- Once you have removed the pork loin from the Pit Boss, let it rest uncovered for 20 to 30 minutes on a cutting board.
- For each guest, slice the pork into thick 1 inch slices, starting at the thinnest part and moving to the middle. Plus, to make sure that the pieces don’t dry out, only cut what you intend to serve immediately.
- Serve immediately, and optionally with warm barbecue sauce!