The photo was staged after the initial slices "disappeared."
Loins were moist and tender.
Due to a late start smoking, I had to modify a Traeger recipe for pork loin. Their grills are good but, the recipes are better.
Trim and dry the loins
Cover with warm honey and a coating of Emeril's Essence
Smoke for 2 1/2 hours at 240*
Turned once and sauce applied 20 minutes prior
Remove, rest, and slice.
New Thermapen arrived. Good color match for my Webers. The Thermapen is lightning fast!
Sliced the pork with a K-Bar that's been in the family for at least 60 years.
The Viper sauce ( Sweet no Heat) was a gift and perfect compliment to these oak smoked loins.