I fired up my Traeger to 200 deg. and got the loin on at 11 AM. I placed it fat side down. I had a piece I cut off to fit my brining pot so I seasoned it with some Super Pig and Penzey's Cajun seasoning. I figured I would save it for seasoning meat. After an hour I went to 225 deg. and was running 250 to 260 deg. at grill level. I was looking for an IT of 150 deg. and was surprised when it came up in about 2 hours and 20 minutes total. The recipe calls for smoking with alder or beech but I had Lumberjack hickory so I went with that.
My last one took just over 3 hours but was from the large end of a loin and this was from the small end. I double checked the temp with my thermopen and it was done. I double wrapped in foil and in my microwave where it set for an hour. I took it out and let cool some more and then went into the fridge until tomorrow.
Today I will reheat in a Crockpot for my Easter dinner. I left the seasoned piece in the smoker for about 10 minutes more then let it cool some. I had to try a piece of it so I sliced a piece, dang that was good so I sliced a second piece and then a third! The only negative was maybe a little salty so hope my ham is not too salty.
Click Here for printable Kassler Ham recipe