Remove pork tenderloin from the refrigerator 30 minutes before smoking.

Instructions Using Grill with Smoker Box: Soak wood chips for 30 minutes. Preheat the grill to 275°F and heat the smoker box without the wood chips. Once the grill is hot, add the soaked wood chips to the smoker box and cover it. The wood chips will begin to smoke.

Remove the pork loin from its packaging and pat it dry with paper towels. Apply the Low & Slow BBQ Rub evenly over all sides of the pork loin.

When you're ready to cook, oil the grill rack. Place the pork loin on the hot grate over the drip pan, away from the direct heat, and cover the grill. For a charcoal grill, set up two zones: one with a drip pan for indirect cooking and the other with hot coals. For a gas grill, only heat one side. Place the pork loin on the indirect heat side. Cook the pork loin at 275°F for 1 hour.

After 1 hour of cooking, check the pork loin's internal temperature with an instant-read meat thermometer, aiming for around 125°F. Spread BBQ sauce on top of the pork loin, close the lid, and continue cooking for another 30 minutes, or until the internal temperature reaches 140°F. Remember, the temperature will increase by another 5° to 10°F while the meat rests. If you're using a charcoal grill and the pork isn't done after the first hour, you may need to add 12 fresh coals to maintain a consistent 275°F cooking temperature.

Once the pork loin reaches an internal temperature of 140°F, remove it from the grill and cover it loosely with aluminum foil. Let the meat rest for 10 minutes to allow the juices to redistribute. Slice the pork thickly for a main entrée or thinly for sandwiches, depending on your preference. This resting period also helps the pork reach its final temperature and ensures it's juicy and flavorful.