Smoked Pork Loin on a Pit Boss | Pellet Grill Pork Tenderloin
Learn How to Make a Smoked Pork Loin on a Pit Boss Pellet Grill!
Find the step-by-step recipe here ➡️
🔥🔪 Check out the Mairico Meat Slicing Knife I use HERE ➡️
Today we are smoking a Pork Loin, sometimes labeled as a Pork Tenderloin, our Pit Boss pellet Grill. We’ll show you how to trim, season, smoke, and slice this tender smoked pork roast for an easy dinner you can make to feed the whole family, right on your pellet grill. It can really be made on any smoker or pellet grill including Traeger or Camp Chef as well.
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📒 Products Used in this Video📒
➡️ Oklahoma Joe’s 20lb Pellet Bucket
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➡️ Pit Boss Cherry Blend Pellets
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➡️ Pit Boss Mesquite Pellets
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➡️ Pit Boss Grease Bucket Liners
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➡️ iMarku Boning Knife
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➡️ Blues Hog BBQ Rub
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➡️ Famous Dave’s Rib Rub
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➡️ Disposable Black Nitrile Food Handling Gloves
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➡️ Light Duty Knit Gloves (Wear inside the Disposable Nitrile Gloves to easily handle hot food).
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➡️ ThermoPro Internal Temperature Probe
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➡️ ThermoPro Instant Meat Thermometer
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➡️ Mairico Meat Slicing Knife
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♨️ More MUST WATCH Pit Boss Videos ♨️
Baby Back Ribs ➡️
Smoked Pork Butt ➡️
Smoked Chicken Breasts ➡️
How To Start a New Pit Boss ➡️
How to Empty the Pit Boss Hopper ➡️
⏰⏰Chapters⏰⏰
0:00 Intro
0:21 Load the Wood Pellets
3:07 Trim the Fat
3:46 Season the Pork Loin
6:25 Smoke the Pork Loin
9:07 Turn Up the Temperature
10:27 Flip the Pork Loin
11:47 Spot Check the Internal Temperature
12:20 Remove and Rest
13:34 Slice and Serve
#pitboss #pitbossnation #pitbossgrills #porkloin
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Never ever cook a loin over 135-138… Thats the sweet spot. I've cooked hundreds of super tender juicy loins and learned years ago to never let pork go over 140.
Thanks for your help. I followed your instructions and the pork was awesome!
Well done thanks
Thanks for the video and the helpful tips.
Videos are very helpful. Pork lion is one of my favorites. Thank you for sharing!
Have one on the grill now, wasn’t sure what to do but figured I’d throw it on the pit boss while I do some yard work for the holiday weekend. Hopefully it turns out well. Yours looks tasty.
Stop eating on camera. So gross!!!
Pork Tenderloin is a completely different piece of meat.
Love your videos – Thankyou !
Im a rookie with the pit boss smoker and im using Meater probes. I bought them so I could attempt expensive cuts with a relative amount of control, and not risk ruining the cook.
Im finding the ambient sensors on my probes consistently read lower than the pit boss internal temperature sensor, so i turn the heat up so they read what you say the temperature should be. This is making everything cook too fast. A learning curve for sure !
Could you do it the way you did but wrap it with bacon? Was thinking of doing it that way.
Pellet grill 😂🤣😭
Watches video after filling hopper full of mesquite… 😂
How long in total did you have it in the smoker for
So you don’t know at 100 120 degrees your meat is gonna stop taking in smoke 🤫
Great video, but you said at the beginning the left side gets hotter, then later said the middle. That's been my observation that the middle gets hottest as the right next and then the left. My stack is on the right. The heat is in the middle and makes sense. Choose your side and cook accordingly!
I missed the brand name for your tshirt and cutting board
As an avid viewer from Western Australia could give us the temperature setting in Centigrade too. So many American channels forget this. Keep up with your extremely informative videos..love em.
I followed your recommendations except no Canola oil for me.
Haha! Dude, all these brand names are killin' me. Turned out nice though
For the most part, I followed your recipe for pork loin on my PitBoss. It came out exceptionally flavorful, juicy and very tender. The primary variable was the seasoning…I used Meat Church VooDoo…a fantastic rub. My bride of 41 years loved it as well. Thanks!
Uhm…. you know, if you had 2 MEASURED QUANTITIES, you could easily blend them OUT SIDE OF THE BOX!!!😂😮😢
Why doesn't it smoke ??
The microphone is picking up sounds of you chewing. Not desirable sounds.
Only way to BBQ is with a stick burner…When you buy a pellet smoker does it come with skinny jeans??
I’ll never understand the extreme rest times. 20 minutes?!? That’s way too long. Your food is cold by then. 10 min max, but a little over 5 min is pretty much all you need, up to 10 on a super thick cut. No need to wait a silly amount of time like 20-30 mins just to cut into cold food. Not worth it and no benefit to over waiting
Anyone that thinks 145 is good is crazy 205 Internal temp don't move it 😅 you like blood you are a vampire
Take it off at 140. It will continue to cook upto 145 if not past. Remove at 145 if you want drier pork. 🤮
How long total cook time?
Looks beautiful, @MadB. Love any and all of the recipes that you show us. Wonderful way to smoke that pork loin. We are all learning from one of the best Teachers on Youtube.
Nice pool
Thanks
Great presentation, thank you. The tenderloin and loin are two separate muscles in two different locations. The tenderloin is inside of the rib cage up against the spine and accessed from within the body cavity. The loin is much larger and on the outside of the rib cage between the skin and vertebrae rib cage.
There’s a pretty large price difference to at the store
your left side is NOT your hot side most definitely
Ive always started at 250degrees. Never used the smoke setting till just now. I’m following your directions to the T right now. I even have a few videos of me cooking my channel. I’m sure this comment will get deleted because I mentioned my channel. I’d appreciate if you didn’t. We are all on the same team. Thank you
What was the total cook time from smoke to finish?