How to Smoking Pork Loin on a Traeger Grill

Smoking meat is an ancient culinary technique that infuses deep, rich flavors into various cuts of meat, and pork loin is a prime candidate for this mouthwatering process. This guide will walk you through creating the perfect smoked pork loin, ensuring each bite is tender, juicy, and bursting with flavor. Forget store-bought options laden with preservatives; it's time to elevate your barbecue game with a fresh cut from your local butcher and a touch of smoky magic.

Ingredients:

• 1 Pork Loin
• Traeger Rub (or your preferred rub)
• Cherry Wood Pellets (for a sweet, smoky flavor)

Preparation Time:

• 5 minutes

Cooking Time:

• 3 hours 30 minutes

Step-by-Step Recipe:

1. Seasoning the Pork Loin:

Begin by generously applying the Traeger rub all over the pork loin. This step is crucial as it infuses the meat with a savory blend of spices that will enhance the smoky flavor.

2. Preheating the Grill:

Set your Traeger grill to a low temperature of 180℉ and allow it to preheat with the lid closed for about 15 minutes. This preheating phase is essential for achieving a consistent smoking environment.

3. Smoking the Pork Loin:

Place the seasoned pork loin diagonally on the grill grates. Smoke the meat for 3 to 4 hours at 180℉. This slow-smoking process allows the flavors to penetrate deeply into the meat, resulting in a tender, flavorful pork loin.

4. Increasing the Temperature:

After the initial smoking period, increase the grill temperature to 350℉. Continue to cook the pork loin for an additional 20 to 30 minutes. This higher temperature helps to achieve a beautiful crust on the exterior of the meat while ensuring the interior remains juicy.

5. Serving:

Once the pork loin has reached the desired internal temperature and crust, remove it from the grill. Let it rest for a few minutes before slicing it into 1-1/2" steaks. Serve immediately and enjoy the rich, smoky flavors of your perfectly smoked pork loin.

Tips for the Perfect Smoked Pork Loin:

• Wood Choice: Cherry wood pellets are recommended for this recipe due to their sweet and mild flavor, which complements the pork perfectly. However, feel free to experiment with other types of wood, such as apple or hickory, to find your preferred flavor profile.
• Temperature Monitoring: Using a meat thermometer can help ensure your pork loin reaches the optimal internal temperature of 145℉, guaranteeing it is cooked through but still juicy.
• Resting Time: Allowing the meat to rest after smoking helps the juices redistribute throughout the pork loin, making each bite more succulent.

Conclusion:

Smoking a pork loin is an art that, when mastered, rewards you with a dish that is both impressive and incredibly flavorful. With the right preparation and a bit of patience, you can create a smoked pork loin that stands out at any gathering. Whether you're a seasoned barbecue enthusiast or a novice griller, this recipe will help you achieve barbecue perfection.