Locate the fat cap on the pork loin and score it in a crisscross pattern to help the salt and flavor penetrate the meat. Rub 2 tablespoons of salt evenly over the roast and let it sit uncovered in the refrigerator for 3-5 hours. After brining, rinse off the excess salt with cold water and pat the meat dry with paper towels.

Preheat your Traeger to 225°F for indirect cooking.

Generously coat the pork loin with 1 cup of BBQ rub and cayenne pepper (if using), ensuring even coverage over the entire roast.

Slice 1/4 inch between each rib, then carefully wrap the ribs end-to-end into a crown shape. Secure with butcher's twine and cover the tips of the ribs with foil to prevent burning.

Place the crown roast directly on the grill grate. Smoke for 1.5–2 hours, o until the internal temperature reaches 120°F.

Raise the Traeger temperature to 375°F and cook for another 1–1.5 hours.

While the roast is cooking, melt butter in a small saucepan. Stir in maple syrup and Dijon mustard.

During the final 15–20 minutes of cooking, brush the butter baste generously over the roast. Continue cooking until the internal temperature reaches 145°F.

Remove the roast from the Traeger and rest for 10–15 minutes. Carve and serve your beautiful pork crown roast!

The salt brine enhances the roast's juiciness and flavor, while the BBQ rub and sweet butter baste add a smoky, caramelized finish. It’s perfect for your holiday table or any special occasion!