Once the stuffing is layered, start rolling. Do not roll super tight or we will lose some of our tasty cheese stuffing. Once it’s rolled up, use some kitchen twine to secure the loin. Space the twine out every 2 inches.
Set up your grill up for indirect heat at 300° degrees. Add some pecan wood chunks for smoke (Any hard fruit wood will work). Once the grill is up to temp, coat the exterior of the rolled loin with Stubb’s Chicken Spice Rub. Don’t be shy, this is a good size piece of meat and will take on a lot of rub.
Place the loin on the cool side of the grill and let go for about 60 minutes. Start monitoring the internal temperature after an hour. Once we hit 140° degrees internally, we are done. Remove from the heat and wrap tightly with foil. The internal temp will continue to rise, approximately 5 more degrees. After resting for 20 minutes, slice into 3/4 inch thick pieces and drizzle with juices from the foil. You should see a small pink ring near the outer edge of the loin. This is the “smoke ring” and adds some great pecan flavor.