Traeger vs Green Mountain

GoPackGo wrote:

ORbiker wrote:
I've got a hunk of pork loin doing a slow cook today.

ORbiker - could you provide the details ? How much did the loin weigh (boneless ?), what temp did you cook at, and for how long ? It also looks like your chimney cap is closed - do you cook this way ?

Thanks much.

I'm just learning. I read some ways to cook and then modify it.

The pork loin is about 6 lb. and has no bones.
I soaked it in a salt spice brine overnight.
I seared it at 500* for 15 minutes on each side with the chimney open all the way and then brought the temp down to 160* for 7 hours with the chimney just cracked. I flipped the meat twice during the 7 hours. The meat was at 155* then and we were getting hungry, so I brought the temp up to 255* to finish it off and got the meat up 172* in another 30 minutes. The last 30 minutes I put a little BBQ sauce on it too.

I don't know if this is the right way or if there is even a wrong way with a smoker like the GMG. The pork sliced easily with a knife and once in slices was easy to cut with a fork (even at an inch thick).
I used cherry wood pellets.