Grandpa Kenny's Smoked Pork Loin (Juicy Traeger Smoked Pork)

There is something truly special about low-and-slow BBQ recipes passed down through family tradition. Grandpa Kenny's Juicy Traeger Smoked Pork Loin is a crowd-pleasing classic—tender, juicy, and packed with sweet apple wood smoke balanced by a touch of savory seasoning. By starting low to let the wood smoke penetrate the meat and finishing at a higher temperature to crisp up the exterior, you get maximum flavor with zero dry meat.

Grandpa Kenny's Smoked Pork Loin (Juicy Traeger Smoked Pork) Overview

Overview Item	Details
Prep Time	10 minutes
Cook Time	Approx. 2 hour 15 minutes to 2 hour 30 minutes
Rest Time	5 minutes
Grill Target Temp	225°F (Initial) > 325°F (Finish)
Target Internal Temp	145°F

Ingredients

• Pork Loin: 1 center-cut pork loin (approx. 2 lbs)

• Binder: 1–2 tbsp Olive oil

• Primary Rub: Traeger Pork & Poultry Rub (Apple & Honey flavor) — used generously

• Secondary Layer: Lawry's Seasoned Salt — used lightly

Step-by-Step Instructions

1.Prep & Pat Dry:

Remove the 2 lb pork loin from its packaging and thoroughly pat it dry with paper towels. Removing surface moisture helps the oil binder stick and creates a better crust.

2.Apply Olive Oil Binder:

Drizzle a light coating of olive oil over all sides of the pork loin. Rub it evenly so the entire surface has a thin, tacky layer to help the rub adhere.

3.Season Generously:

Coat the pork loin heavily with Traeger Pork & Poultry Rub (Apple Honey)—this makes up the majority of your flavor profile. Finish with a light dust of Lawry's Seasoned Salt over the top for an extra layer of savory depth.

4.Start Smoke at 225°F:

Preheat your Traeger pellet grill to 225°F. Place the pork loin directly on the grill grates and insert an internal probe thermometer into the thickest part.

5.Crank Heat to 325°F:

Once the internal temperature reaches 135°F, crank the Traeger grill up to 325°F. This higher heat renders the exterior fat and creates a delicious, caramelized bark without overcooking the center.

6.Pull & Rest:

When the internal temperature hits 145°F, remove the pork loin from the grill. Place it on a cutting board and let it rest undisturbed for 5 minutes before slicing.

Pro Tips for Success

• Watch the Probe, Not the Clock: Cook time can vary based on weather and loin thickness. Always rely on a reliable internal thermometer rather than strict timer limits.

• Don't Skip the Rest: Letting the pork rest for 5 minutes allows the juices to redistribute throughout the meat, keeping every slice tender.

• Pellet Recommendation: Apple, Pecan, or Hickory pellets pair wonderfully with the sweet honey-apple rub notes.