Beef/Pork Loin

BEEF TENDERLOIN

Cook Time: 45-60 Mins* | Desired Temp: 125º *Cook times may vary!

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INGREDIENTS

  • 1-6 5-8lb. Beef tenderloin(s)
  • Olive oil
  • PBC Beef & Game Pit Rub

DIRECTIONS

  1. Light your Pit Barrel Cooker (PBC) according to the instructions.
  2. Remove the tenderloin(s) from the package, rinse gently with cold water, pat dry with paper towels, and let rest until room temperature.
    Optional: Remove the silverskin, if desired.
  3. Lightly coat all sides of each tenderloin with olive oil, then season liberally with the Beef & Game Pit Rub.
  4. Insert one hook into the center of the thicker end of the tenderloin(s).
  5. Hang the tenderloin(s) from the rods in the PBC, leaving space between each, and secure the lid.
  6. Cook approximately 35-45 minutes, depending on size, then start checking the internal temperature (shown using the ThermoWorks Thermapen®) in the center of the thickest part of each.
  7. If needed, continue cooking until the internal temperature reaches the appropriate internal temperature for your desired doneness (125º for medium-rare).
  8. Remove the tenderloin(s) from the PBC, and the hooks from the tenderloin. Cover loosely with foil, and let rest 15-20 minutes.
  9. Slice into individual serving-size portions, serve and enjoy!

BONELESS PORK LOIN

Cook Time: 45-60 Mins* | Desired Temp: 145º *Cook times may vary

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INGREDIENTS

  • 1-6 4-6lb. Boneless Pork Loin roast(s)
  • Olive oil
  • PBC Beef & Game Pit Rub

DIRECTIONS

  1. Light your Pit Barrel Cooker (PBC) according to the instructions.
  2. Remove the roast(s) from the package, rinse gently with cold water, pat dry with paper towels, and let rest until room temperature.
  3. Lightly coat all sides of each roast with olive oil, then season liberally with the Beef & Game Pit Rub.
  4. Insert one hook into the center of the thicker end of the roast(s).
  5. Hang the roast(s) from the rods in the PBC, leaving space between each, and secure the lid.
  6. Cook approximately 35-40 minutes, depending on size, then start checking the internal temperature (shown using the ThermoWorks Thermapen®) in the center of the thickest part of each.
  7. If needed, continue cooking until the internal temperature reaches 145º.
  8. Remove the roast(s) from the PBC, and the hooks from each roast. Cover loosely with foil and let rest 10-15 minutes.
  9. Slice into individual serving-size portions, serve and enjoy!