Even as a site sponsor, I felt compelled to do a Q-View, so here goes...
Everybody in the family was in town, so we decided to smoke a pork loin.
We decided to cut it in half so we could do two different flavors of rubs.
We started out by injecting the loin with a Butter Garlic Marinade
We injected throughout the loins until it wouldn't hold anymore liquid.
We smoked the loins in a Traeger grill with hickory wood pellets. We tried to keep the temps around 200-225* until we reached an internal of at least 160* in each loin.
We sliced the finished loins and then did some serious feasting!!!
Nothing tastes better than a home smoked loin!