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 ➡️ www.madbackyard.com/pork-loin...
🔥🔪 Check out the Mairico Meat Slicing Knife I use HERE ➡️ amzn.to/45lx5wj
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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This video is NOT sponsored. We love to link to products we have used or researched. Assume those links are affiliate links which means we may earn a small commission at no extra cost to you. As an Amazon Associate we earn from qualifying purchases.
📒 Products Used in this Video📒
➡️ Oklahoma Joe's 20lb Pellet Bucket
➡️ amzn.to/3BO9qab
➡️ Pit Boss Cherry Blend Pellets
➡️ amzn.to/3Oy9vXe
➡️ Pit Boss Mesquite Pellets
➡️ amzn.to/43hYRI1
➡️ Pit Boss Grease Bucket Liners
➡️ amzn.to/42fJoYp
➡️ iMarku Boning Knife
➡️ amzn.to/41YGiI6
➡️ Blues Hog BBQ Rub
➡️ amzn.to/3OxVGIn
➡️ Famous Dave's Rib Rub
➡️ amzn.to/3Wrtske
➡️ Disposable Black Nitrile Food Handling Gloves
➡️ amzn.to/3QZuqUr
➡️ Light Duty Knit Gloves (Wear inside the Disposable Nitrile Gloves to easily handle hot food).
➡️ amzn.to/3iNOxWL
➡️ ThermoPro Internal Temperature Probe
➡️ amzn.to/3XGfHOd
➡️ ThermoPro Instant Meat Thermometer
➡️ amzn.to/3QNnCaj
➡️ Mairico Meat Slicing Knife
➡️ amzn.to/45lx5wj
♨️ More MUST WATCH Pit Boss Videos ♨️
Baby Back Ribs ➡️ • EASY Baby Back Ribs on...
Smoked Pork Butt ➡️ • Pulled Pork Smoked on ...
Smoked Chicken Breasts ➡️ • How to Make JUICY Smok...
How To Start a New Pit Boss ➡️ • How to Start and Seaso...
How to Empty the Pit Boss Hopper ➡️ • How to Empty a Pit Bos...
⏰⏰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

[@madbackyard]

📱 Check out our NEW FACEBOOK Page!! ➡ facebook.com/madbackyard Make sure to FOLLOW us on FACEBOOK for more for more recipes, videos, product reviews and BBQ ideas!!

[@billr4283]

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!

[@madbackyard]

I love Meat Church, glad it came out well for you!! Thanks for watching.

[@lpdrummerboy]

I just used your method here to cook a pork loin on a Pit Boss and it makes it so easy and good. Keep the great videos coming!

[@madbackyard]

Awesome! Glad it turned out well, thanks for watching!

[@bobhawkey3783]

Thanks! Gonna try this on the weekend. Looks amazing.❤

[@madbackyard]

Thanks for watching Bob, let us know how it turns out!

[@chriscamposano8849]

Great stuff!!! My Pit Boss Pro 1150 is getting delivered today and I can’t wait to try your recipes and smoking techniques! Great channel!!

[@madbackyard]

Thank you, thats awesome! Lets us know how your first cook goes! Make sure to also check out our website for even more recipe ideas, thanks for watching!

[@garycook568]

First time doing one. Thx for the video.

[@madbackyard]

Thanks Gary! Hope it turns out well!

[@wareframer]

Nice information delivered intelligently!

[@madbackyard]

Thank you! 🙏

[@PoeLemic]

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 KZbin.

[@madbackyard]

Thanks so much!

[@captainmurica3]

Ive cooked in 3 Pit Bosses, Austin XL, Pro 1100, and Pro 1150. On all 3 of em the hotter side is the right side. But it's always good for everyone to know their grill and hot spots!

[@madbackyard]

That’s interesting. Ive heard some people say the right side is hotter too but on our pro 1150 it’s definitely the left side. We did another video on how to fix these Pit Boss temperature issues if you want to check it out. Thanks for watching!

[@Madhatter19192]

Yeah same thing I was thinking. The right side on my Pit Boss is the hotter side.

[@projektxent]

Hot side on my 1150 is the left side. That 1150 is weird but it works

[@nathanlantz1737]

My austin xl hot side is also the left

[@love2sail]

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

[@madbackyard]

Thanks for the clarification!

[@TheBloodwolf63]

Which one is the higher quality one and more expensive?

[@madbackyard]

Tenderloin will be higher quality and more $ per pound, but usually less expensive overall just because they are so much smaller.@@TheBloodwolf63

[@TheTheharvey79]

Dude love your content

[@madbackyard]

Thanks so much!!

[@chaiveyreid]

Nice great video

[@madbackyard]

Thank you!

[@stangssoftwash]

What was the total cook time from smoke to finish?

[@bryanoyoung]

I’m cooking at 300. I baste with garlic butter with herbs. Been pulling at 135-137 then letting it rest for 20 in a foil tent. My rub is Cavenders Greek seasoning. I do brine with a simple homemade solution. Been using apple. Been getting good results

[@madbackyard]

Sounds awesome! I’ll have to try that seasoning (and the garlic butter baste)!

[@laxcker]

I love Cavenders Greek seasoning. Only thing I put on vension burgers !

[@UnknownUser_0000]

Im a huge fan of splitting a cut of that size in half. Im doing a 9lb loin today and it may help your temps a bit more.

[@madbackyard]

Good tip! Let us know how it turns out today!

[@TheGodseye76]

Haha! Dude, all these brand names are killin' me. Turned out nice though

[@sadmax82]

Nice pool Thanks

[@madbackyard]

Thank you!

[@hungsolow2892]

Famous daves rib rub is my go to for almost everything I smoke

[@madbackyard]

Yeah its really good!

[@tristanmahler5584]

How come you don’t use the built in pitboss temp probes?

[@madbackyard]

No major reason, just habit I think! I’m also using my phone a lot for filming the videos so I don’t want to have to switch to the Pit Boss app when I’m away from the grill. Easier to just have my remote probe thermometer I’ve always used. But I’ve found the pit boss temperature probes work well so definitely use them if you want to! Thanks!

[@2003trackman]

Newbie here. do i slide the bottom plate by the burner shut ?

[@madbackyard]

Yes. Only open it when you want direct heat. We want indirect heat on this one. Thanks for watching!

[@Merica_dadgarage]

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

[@madbackyard]

Smoke setting works great to start before turning up the heat. Thanks for watching and taking the time to comment! Best of luck with your channel!

[@Merica_dadgarage]

@@madbackyard thanks man!! Happy New Year🤘🏼🤘🏼

[@madbackyard]

You as well!

[@Azrael1486]

How do you even use the smoke setting!?

[@Level-zb4jg]

I followed your recommendations except no Canola oil for me.

[@bigtjackson]

Which pit boss is this you're cooking on

[@madbackyard]

This is the Pro Series 1150. Thanks for watching!

[@scotthaney6662]

How long total cook time?

[@nikistewart3812]

That’s what I was looking for

[@randygraves7505]

If you add the times he mentioned, it's about 1 hour 30 minutes

[@mcguff87]

Any stuffed pork loin recipes or videos

[@madbackyard]

that's a great idea! Stay tuned, we will try to post some soon!

[@JimBishop-ys9tn]

👍👍👍

[@madbackyard]

Thanks Jim!

[@JR-pp1el]

Is it still warm after resting for 20 minutes ?

[@madbackyard]

It will be, however you can loosely tent with foil while resting to hold some heat in as well. If you want to just slice after 10 minutes you could do that too,

[@JR-pp1el]

@@madbackyard Perfect! Thank you.

[@theriawilliams818]

Why doesn't it smoke ??

[@JonathanFox-uj1rv]

Uhm.... you know, if you had 2 MEASURED QUANTITIES, you could easily blend them OUT SIDE OF THE BOX!!!😂😮😢

[@brent6454]

Take it off at 140. It will continue to cook upto 145 if not past. Remove at 145 if you want drier pork. 🤮

[@madbackyard]

Personal preference. I find larger roasts cooked low and slow don’t rise as much in temp while resting.

[@kuntakentay6969]

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

[@raymondperez1131]

Only way to BBQ is with a stick burner...When you buy a pellet smoker does it come with skinny jeans??

[@TheLaFranchise]

Only thing gayer than a pellet smoker is a grown man who spends his time caring about how other men choose to cook their food. Grow up, Peter Pan.

[@dalemacdonald166]

People have been cooking on sticks for a hundred thousand years. Tried tested and true, but I'm sure people who have never driven in a car might say horseback is the only way to travel as well. Lmao. I have used both. My pellet grill does a dandy job.

[@Henlarious]

Only way to BBQ is to plant the trees for the wood you’re using. If not you’re a loser who’s not really BBQing.

[@raymondperez1131]

@@Henlarious lol 🤣..

[@randygraves7505]

The pellets are made out of sticks...

[@garybourn7888]

your left side is NOT your hot side most definitely

[@madbackyard]

Hi Gary. I've done hundreds of cooks on this grill now and can tell you it is. The reason is because the flame broiler is angled down towards the right to drain grease into the grease bucket so the left side is up closer to the underside of the grill grates. Since Pit Bosses have only a single layer of heat diffusion (the flame broiler) to allow for direct searing capabilities, this metal gets pretty hot even at lower smoking temperatures. Being closer to the grill grates on the left side I find with all my food and testing with probe thermometers, the toast test, etc, that the temperature at the grate level there is higher too. On my Z grill pellet grill which has 2 layers of heat diffusion and the smokestack on the right just like the Pit boss, the right side is mildly hotter due to the direction of airflow. Check out this video for more detail. kzbin.info/www/bejne/gJjSloKKgdiKbaM

[@martinmartin3150]

Anyone that thinks 145 is good is crazy 205 Internal temp don't move it 😅 you like blood you are a vampire

[@madbackyard]

205°F is for Pork Shoulder (Pulled Pork) because you need all the fat and collagen to render. But a pork loin at 205°F, which is much leaner and has no fat and collagen, will be very overdone and tough. 145°F is the USDA safe temperature for pork.

[@randygraves7505]

There's no blood in the meat...

[@ozz71]

pork is 165

[@madbackyard]

It’s used to be. The USDA has updated and now says it is just as safe to 145 with a three minute rest time. www.usda.gov/media/blog/2011/05/25/cooking-meat-check-new-recommended-temperatures

[@dennisreynolds6915]

Looks like you were wrong tuff guy. Admit defeat

[@patrickmiller1413]

The microphone is picking up sounds of you chewing. Not desirable sounds.