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  • David Skarin

Smoked Pork Loin with Apple BBQ Glaze

Updated: Jan 21, 2021

Are you looking for a killer, affordable family meal that all will love? Look no further! This smoked pork loin recipe is guaranteed to please. It is super affordable and really easy.

I cooked a 6+ pound pork loin with corn and fruit for my family of four for under $20…and there were enough leftovers for a second meal!


Fast Facts

Category: Pork

Cut: Pork Loin

Weight: 6.37 Pounds

Grill: Traeger

Heat Source: Wood pellets

Estimated Cook Time: 3 hours

Actual Cook Time: 2 hours 30 minutes

Time of Cook: 2:45PM

Estimated Cooking Temperature: 225 degrees

Actual Cooking Temperature: 225 degrees

Location of Purchase: Costco

Cook Date: July 29, 2020


Ingredient List

Supply List

  • Thermometer - These are critical tools to have there are two main types. First, instant read thermometer like this one or this one. The Thermapen is worth it's weight in gold and one I use almost every day. I know the price tag seems excessive but it's the best in the business for a reason. If you're looking for a dual temperature thermometer for both grill temperature and meat, this is the way to go. I use my Smoke for longer more specific cooks such as this.



Step 1: Preheat your smoker to 225 degrees

Step 2: Trim any excess fat on the fat cap. You are aiming for around ¼ inch fat cap or less. Score the pork loin. As you can see below, I did a checkered pattern which comes out very visually pleasing. This is important as it allows the seasoning to really penetrate into the meat.

Step 3: Hit the pork loin with a little olive oil to help the seasoning bind to the meat. No more than a tablespoon should be needed. Season the pork loin to your personal preference but don’t be shy.

Step 4: Place the pork loin on the smoker. If you have a meat thermometer, I highly suggest using it in the thickest part of the loin. As we want to sauce the loin 10 degrees prior to completion.

Step 5: At 135 degrees, sauce your pork loin. Just like the seasoning, this is personal preference.

Step 6: Cook until internal temperature reaches 145 degrees.

Step 7: Remove from the smoker, tent with foil, and let rest for 10-15 minutes. Slice against the grain and serve.

Step 8: Devour!!

Lessons Learned (Note: I will update this section to include your lessons learned from the comment section)

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