On today’s episode I’m smoking a pork loin on my Pit Boss Sportsman at 250°F, and I’m also testing something I’ve been wanting to try for the last two years—Royal Oak charcoal pellets. I grabbed a 1.5 lb pork loin from Safeway (Fred Meyers has the same exact one), trimmed up a little bit of what I didn’t want, and kept it simple with seasoning. I used my go-to combo: AP seasoning plus Killer Hogs BBQ rub. Since the loin was already nice and moist, I didn’t use a binder—just season it, pat it down, and give it some good color. For the cook, I ran the pellet grill at 250°F and watched internal temp, not the clock. Time is always a rough estimate (this one was around an hour and a half), but I pull pork loin when it hits about 150°F internal (150–155°F is my sweet spot). The big takeaway from this video is to always go by internal temp because every grill, every brand, and even the pellets you use can change the cook. With the charcoal pellets, I noticed my temps weren’t holding steady at 250 like they do with Pit Boss pellets, so I’ll be testing them again after a good cleanup. End result? Juicy, flavorful slices—and those two rubs together are a whole different level.