My approach (in my Traeger-using opinion)...
1) Dry rub
2) Sear on high on the grill (as hot as you can get the Traeger)
3) Turn grill on smoke and spritz with watered down juice (apple, pineapple, etc.) every 30 minutes until its done (to keep it very moist)
According to the USDA pork is "safe" once it reaches 160. I wouldn't over-cook it.
I like the hickory on just about any meat, even pork.
I'm a huge fan of the Traeger and have been using one for about 8 years.