Smoked Pork Loin on a Pit Boss Pellet Smoker

Smoked Pork Loin on a Pit Boss Pellet Smoker



  1. Preheat your Pit Boss pellet smoker to 225°F (107°C) and ensure you have enough pellets for the entire cooking time.

  2. Prepare the pork loin by trimming any excess fat and silver skin from the surface. Pat it dry with paper towels.

  3. Generously season all sides of the pork loin with Caribeque Island Thyme seasoning. Rub it in gently to ensure even coverage.

  4. Place the seasoned pork loin on the smoker grates, fat side up, and close the lid.

  5. Smoke the pork loin for approximately 2-3 hours or until the internal temperature reaches 145°F (63°C). Check the temperature using a meat thermometer inserted into the thickest part of the loin.

  6. While the pork loin is smoking, periodically spritz it with apple juice every 30 minutes. This helps to keep it moist and enhances the flavor.

  7. Once the pork loin reaches the desired internal temperature, remove it from the smoker and tent it with aluminum foil. Let it rest for about 10-15 minutes to allow the juices to redistribute.

  8. After resting, slice the smoked pork loin into thin slices and serve hot. You can serve it as-is or with your favorite barbecue sauce on the side.

  9. Enjoy your delicious smoked pork loin with Caribeque Island Thyme seasoning!

Note: Cooking times may vary depending on the size and thickness of the pork loin. Always use a meat thermometer to ensure the pork reaches the appropriate internal temperature for safe consumption.

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