Smoked Pork Loin on a Pellet Grill
A pork loin is seasoned with a dry rub then smoked with hickory. After several hours the loin is wrapped in foil and cooked until it hits 205F.
Ingredients
- 1/2 cup turbinado sugar For the Dry Rub
- 1/2 cup kosher salt For the Dry Rub
- 1/4 cup black pepper For the Dry Rub
- 1 tbsp granulated garlic For the Dry Rub
- 1 tbsp granulated onion For the Dry Rub
- 1 tbsp celery salt For the Dry Rub
- 2 tsp chipotle powder For the Dry Rub
- 1 tsp cinnamon For the Dry Rub
- pork loin cut into 4-5 pound sections
- 1 cup Sweet Baby Ray's bbq sauce split into two 1/2 cup portions
- 1 cup apple juice split into two 1/2 cup portions
- 1/2 cup cider vinegar
- 1 tbsp red pepper flakes
Instructions
- Combine the dry rub ingredients and mix well.
- Season the pork loin on all sides with the dry rub.
- Set you pellet grill to 225F.
- Smoke the pork loin at 225F with hickory to an internal temperature of 145F (~2 hours)
- Tightly wrap the loin in aluminum foil with 1/2 cup apple juice and 1/2 cup barbecue sauce.
- Continue cooking at 225F until an internal temperature of 205F is reached.
- Carefully remove the loin from the smoker and shred the meat with forks.
- Combine the remaining apple juice, bbq sauce, cider vinegar and red pepper flakes and use to sauce the pulled pork.
Notes
Pulled pork is a great way to feed a crowd. This is a healthier option than smoking a pork butt as the loin is much leaner.
This is a great recipe for your Traeger, Pit Boss or Z Grills pellet grill.