Step 1

Preheat smoker to 225°F. Most pellet grills don’t need it, but you can add a pan of water in the corner of the smoker to keep moisture inside. If using a Traeger with the Super Smoke setting, turn it on as well.

Step 2

Trim off any excess fat or silver skin. I usually leave 1/4" of fat on top of the pork loin to protect the meat and add additional flavor, but remove it if desired.

Step 3

If injecting the pork loin, combine all of the injection ingredients in a tall, narrow glass. This makes it easier to pull the liquid into the injector. Inject the meat every inch in a checker board pattern across the entire pork loin. If using a custom seasoning, combine all of the ingredients in a bowl and mix well. Apply a heavy coating of the rub to all sides of the pork loin. If desired, wrap seasoned pork loin in plastic wrap and refrigerate for a few hours to overnight.

Step 4

Place the pork loin on the grill grates of your smoker and smoke for 2 1/2 - 3 hours. Cook until the pork loin reaches an internal temperature of 145°F. I recommend using a good leave-in meat thermometer so you don't have to constantly check the pork loin as it smokes.

Step 5

Transfer the smoked pork loin to a cutting board, tent with aluminum foil, and let it rest for 20-30 minutes before slicing. This will allow the juices to redistribute throughout the meat resulting in a super juicy smoked pork loin.