Finished my first cook on the Traeger, right around sunset. The meat was a just under 2 pound pork loin, rubbed with salt, pepper and a few other "secret" ingredients. Started the loin fat-cap side down at 450 for about 15 min. using Applewood pellets, then flipped fat cap up for about 2.5 hours. Finished with an Apricot/ Maple glaze that had a Montgomery Inn BBQ sauce (Cincinnati) base. The Montgomery Inn sauce was not my first choice -too sweet- but the wife likes it.
The loin turned out great! The meat had a rosy pink glow and was very moist! There is enough for two meals, but we had a hard time stopping half-way through. I'm hooked-no surprise-, but more important, I think the wife is as well!
The loin turned out great! The meat had a rosy pink glow and was very moist! There is enough for two meals, but we had a hard time stopping half-way through. I'm hooked-no surprise-, but more important, I think the wife is as well!
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