Preheat smoker to 225°F. Most pellet grills don’t need it, but you can add a pan of water in the corner of the smoker to keep moisture inside. If using a Traeger with the Super Smoke setting, turn it on as well.

Trim off any excess fat or silver skin. I usually leave ¼" of fat on top of the pork loin to protect the meat and add additional flavor, but remove it if desired.

If injecting the pork loin, combine all of the injection ingredients in a tall, narrow glass. This makes it easier to pull the liquid into the injector. Inject the meat every inch in a checker board pattern across the entire pork loin. If using a custom seasoning, combine all of the ingredients in a bowl and mix well. Apply a heavy coating of the rub to all sides of the pork loin. If desired, wrap seasoned pork loin in plastic wrap and refrigerate for a few hours to overnight.

Place the pork loin on the grill grates of your smoker and smoke for 2 ½ - 3 hours. Cook until the pork loin reaches an internal temperature of 145°F. I recommend using a good leave-in meat thermometer so you don't have to constantly check the pork loin as it smokes.

Transfer the smoked pork loin to a cutting board, tent with aluminum foil, and let it rest for 20-30 minutes before slicing. This will allow the juices to redistribute throughout the meat resulting in a super juicy smoked pork loin.