COOK IT.
Butterfly the pork loin and pound flat if needed.
Season both sides with Pit Boss GSP Rub.
Add mustard on one side.
Layer the ham, pickles, cheese, and onion over the mustard. Optional-add more mustard.
Roll up the loin and set aside to wrap in butcher's twine.
Lay 2 slices of bacon down over the twine. Lay the pork loin on top, long ways. Lay 2 more slices on the top of the loin, then one on each side. Tie the loin with butcher twine.
Now season all sides of the loin with Pit Boss Sweet Rib Rub.
Fire up your Pit Boss Lockhart Platinum Series Pellet/Smoker Combo Grill and with the lid open, set your temperature to SMOKE mode.
Once the fire is lit, preheat to 250°F. If using a gas or charcoal grill, set it up for low, indirect heat.
When grill is up to temp, place the loin in the grill, stick in a meat probe, then close the lid. Now let it go until internal temp hits 145°F.
Pull of the grill and let rest for 10-15 minutes, then slice.