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.
Prep Time 30 minutes mins
Cook Time 5 hours hrs
Total Time 5 hours hrs 30 minutes mins
Course Main Course
Cuisine American
- 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
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.
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.