Weight loss is hard work, specially when you are constantly making delicious meals, but look at you. It's inspiring. So keep it up brother, you're awesome!
@@BrianBolhofner that's why I buy a whole chuck roll and butcher it myself. I get ribeyes, Denver steaks, chuck roasts and some stir fry meat out of it. It's pretty easy if you've got good knives.
😂😂😂😂 guess I wasn't the only one 😂😂😂😂 I was actually sipping some Eagle Rare single barrel while I was first watching this video lol. Great minds think alike!
It definitely can be if you have trouble maintaining a steady temp or you let it cook a little too long. I definitely love the fact that he pulls it off @ about 138 IT since it'll continue to cook internally for about 15-20 minutes after it's removed from the heat. It'll be a hair over 140 when it's all said and done. I've smoked, I don't know, 7 or 8 pork loins before but this is my first time following Malcom's directions and ingredients. My mouths watering just thinking about it. All these herbs are going to really bring the flavor out of this slab of meat. I have no doubt this is gonna knock the family's socks off for our Easter dinner. I'm kinda doing a hybrid of both of Malcom's pork loin recipes. In his other one he brines overnight, so I'm doing the same and then going to remove it from the brine in the morning, pat dry and follow his directions for this pork loin video.
i'm following this right away. Have had this exact size in the freezer for some months now - CLUELESS ON HOW TO PREPARE. Thanks for this great segment.
Bought a giant pork loin at Costco today, $1.99/lb. Hard to beat that. I’ll cut eight 10-oz chops and roast the rest whole. Three meals for the family for $20.
Nothin' like watching a master put together a quick and easy cooking lesson. I might even eat some carrots since you mentioned a favorite (ok, maybe a special) word. I'm hoping you have the recipe for those carrots on the site, if not, please direct us all to it so we can tell our doctors we're eatin' good and healthy. As I don't have any bbq/smoker stuff, I've been doing my pork loin in the oven. I get a 10-pound one at BJ's and cook it up, slice it all up, then freeze half of them. The other half means I'm having pork loin for a few days. I've made brown rice as a side dish. Can't wait to add those carrots to the plate. Thank you.
Man I had to go back 2 years to verify but man you are looking great!!! I used your pork loin guide from several years ago and it called for an overnight brine and was amazing. I haven't tried one yet just straight out of the cryo bag any tips on keeping it juicy?
Looks great - I will try this weekend. Curious so I can get the rest of the side dishes done about the same time as the pork is ready…. How long did the cook take approx. at 275 on your pellet grill and how long did you let it rest?
Question about your silverback. Do you have it at factory settings or have you changed the auger, RTD, and probe settings to get better smoke and temperature control?
Are you for real? On top of all this its the worst cut of meat to cook this way...Need HIGH temp to brown the outside for some flavor since that cut of meat is flavorless
@@davo912 The solution to your concern is to do a reverse sear. Slow smoke till 120-125F, then toss on a blazing hot fire to "finish" the outside of the roast. It is NOT the worst way to cook a pork loin. Your idea of burning the crap out of lean pork is closer to the worst way, uneven cooking using higher heat on a small roast, will almost always end with an overcooked and/or dry result since the outer parts of the roast are overcooked before the center is close to hitting 135.
@@elropo7093 get real..this is just a pork loin..doesn't need all that non sense.Don't tell me about high heat will burnt he crap out of it.i cook those alot and high heat is what it needs.THERE IS NO FAT..!!
Pork belly is very fatty, and loin is very lean, so it wouldn't stand up the same to such a long cook time. You could do it, but it would be a different style to a normal burnt end.
This is a technical critique, and could be just on my side, but the mic audio level is low, I usually listen and hear you properly at 30-40 volume, now I'm at 50 and barely able to hear.
Weight loss is hard work, specially when you are constantly making delicious meals, but look at you. It's inspiring. So keep it up brother, you're awesome!
My guy out here losing all kinds of weight! I know you’re working hard and always an ongoing process, so keep up the great work!
@ogotrice Pretty sure you don’t even know him, so he’s not “your guy.” Sorry to break your heart.
My Guy? You body shaming 😒? This GUY knows what he is doing. I've been following him some time. He's awesome 👌🏽
@@tonyibarra9171 Are you talking to me?
@@johnlebzelter4208 funny how you chose to be offended when it’s used here as a term of endearment. Got nothing but respect for Malcolm, my dude.
@@tonyibarra9171 Good lord people like you are miserable. Guy makes a positive comment and you just have to tear it down.
pork loins and pork tenderloins are criminally underrated pieces of meat. Thanks for this great content
Don't talk about it they'll raise the prices
Remember what happened with Chuck roast and brisket
@@BrianBolhofner that's why I buy a whole chuck roll and butcher it myself. I get ribeyes, Denver steaks, chuck roasts and some stir fry meat out of it. It's pretty easy if you've got good knives.
@veganhigler6541 shut up
Am I the only one eyeing ole Malcom’s allocated bourbon collection in the background of every video😂?
😂😂😂😂 guess I wasn't the only one 😂😂😂😂 I was actually sipping some Eagle Rare single barrel while I was first watching this video lol. Great minds think alike!
Sure this has been said before, but Malcom is the “Bob Ross” of BBQ. 🥰🤛👍🙏😎🦅🇺🇸
Nah, Bob Ross was the Malcom Reed of the art world
Probably top 5 toughest cuts to cook correctly. Looks great Malcom
It definitely can be if you have trouble maintaining a steady temp or you let it cook a little too long. I definitely love the fact that he pulls it off @ about 138 IT since it'll continue to cook internally for about 15-20 minutes after it's removed from the heat. It'll be a hair over 140 when it's all said and done. I've smoked, I don't know, 7 or 8 pork loins before but this is my first time following Malcom's directions and ingredients. My mouths watering just thinking about it. All these herbs are going to really bring the flavor out of this slab of meat. I have no doubt this is gonna knock the family's socks off for our Easter dinner. I'm kinda doing a hybrid of both of Malcom's pork loin recipes. In his other one he brines overnight, so I'm doing the same and then going to remove it from the brine in the morning, pat dry and follow his directions for this pork loin video.
I'm not scared of pink pork at all..........great video
Pork loin is one of my favorite cuts for feeding a crowd. Simple, inexpensive, and always turns out incredibly flavorful. Looking good, man!
LOOKS DELICIOUS !!! One of my favorite cuts of Pork to smoke. Iowa chops are another favorite. Smoke on.
I am going to the store right now to get a pork loin. Thanks Malcom!
Congrats on the weight loss Malcolm. Can't wait to smoke this
Jim Ross ATL cook
You got the best videos on TH-cam.
i'm following this right away. Have had this exact size in the freezer for some months now - CLUELESS ON HOW TO PREPARE. Thanks for this great segment.
Malcolm is the man.
Pork loin is perfect for Easter!
Doing this on my camp chef with gourmet blend pellets right now, with everything else identical. Can’t wait for it to be done!
Your brisket rub is the best I've found for smoked pork loin.
I do a rosemary garlic rub. It is outstanding.
Looks good!
Looking Great Malcolm!
Keep the delicious recipes coming. Love following BBQ Right
Thanks for all your videos! I've been watching since the beginning when you were filming at your kitchen table. You got me addicted to smoking meats!
Thank You Malcolm ...
Sweet and simple! Love a good ol smoked pork loin!
Excellent video once again. It looks like you've been putting in the work too. Lookin good man.
My man lookin trim and still making killer food.
That’s an awesome way to spiff up a pork loin! So easy!!
Great job cutting down! I need to do the same. Making this tomorrow!
Thanks for the idea, I've got one in the fridge right now, getting ready to throw it on theWebber this weekend..
Dude... great cook house! This guy is the man!!!!
I would love to be your neighbor!!!
I got the how to bbq right app but man I love the videos , outstanding work Malcolm keep them coming brother 👊🏾
Looking good Malcolm!
Love you Malcom!!
Looking good Malcolm, both the loin and you. Keep up the good work.
Bought a giant pork loin at Costco today, $1.99/lb. Hard to beat that. I’ll cut eight 10-oz chops and roast the rest whole. Three meals for the family for $20.
That pork loin looked awesome! Great video.
Pork Loin looks great. We cook a lot of pork and personally like it sliced thin. I think it tastes better.
Awesome!! Just bought my first pellet grill. This is definitely going to be on my menu soon!!
Nothin' like watching a master put together a quick and easy cooking lesson. I might even eat some carrots since you mentioned a favorite (ok, maybe a special) word. I'm hoping you have the recipe for those carrots on the site, if not, please direct us all to it so we can tell our doctors we're eatin' good and healthy.
As I don't have any bbq/smoker stuff, I've been doing my pork loin in the oven. I get a 10-pound one at BJ's and cook it up, slice it all up, then freeze half of them. The other half means I'm having pork loin for a few days. I've made brown rice as a side dish. Can't wait to add those carrots to the plate.
Thank you.
Nice job on the pork loin Malcolm - They can be tricky - monitoring the temp is paramount. - Thanks - Cheers!
Pork loin is severely underused - looks great
Looking great Malcolm!
I smoke mine on my Weber Kettle at 215 with a Black and Tan seasoning from Walmart best piece of meat I eat.I do prefer pork to beef.🔥❤️👍
Man I had to go back 2 years to verify but man you are looking great!!!
I used your pork loin guide from several years ago and it called for an overnight brine and was amazing. I haven't tried one yet just straight out of the cryo bag any tips on keeping it juicy?
Lookin good Malcom!!!
He's come a long way over the years.
How long should you let rest for? Thanks for the video!
Looks delicious 😋 looking good Malcom love all of your products 👍🏽
Looks great! 😊😊😊😊
Grilla grills silverbac. Nice. 👍👍👍
Looks very tasty!!!! Did one with the Grande Gringo seasoning
Your at it again , making me salivate
Just in time - I'm smoking a large pork loin this weekend.
Yum
Not bad, better is to brine it. Cheers from Austria !
Nice!
Hell yea Skol Malcolm!
Looks sooooo good!
Love this vid, Malcom! Did you use the Pro mode or PID?
Damn Malcom you look fucking great buddy! Good bless buddy!
Great video, as always, Malcolm. About how long was the loin on the smoker?
Awesome
For those of us who are newbies, I wish he’d give us an idea of how LONG it took to get that pork loin to 135. That would help in planning.
Depending on cook temp, 25/30minutes per lb
Looking trim brother I'm still keeping up with ur stuff from 🇬🇧
Looks great - I will try this weekend. Curious so I can get the rest of the side dishes done about the same time as the pork is ready…. How long did the cook take approx. at 275 on your pellet grill and how long did you let it rest?
That pork loin is lookin as good as you bro!
Gaaayyy!!
first real comment! Take care Malcolm and team!
Looks great Malcolm! Thanks for sharing!
That’s some fine dining right there Malcolm! Losing some serious weight brother. Looking good.
Totally Awesome! But is that available in toFU! 😂
I just smoked a stuffed pork loin!! It was amazing
That kitchen looks great! Now is that a separate location from your house or is it at your house?
Glad you're losing weight! Definitely noticeable! Happy for you!
💯
What time is dinner 😋
How long did it take to get to that temp, just a rough estimate as I'm trying to plan this for an event.
How long was it on the smoker for?
You've got a hell of a bourbon collection behind you too. Cheers!
Question about your silverback. Do you have it at factory settings or have you changed the auger, RTD, and probe settings to get better smoke and temperature control?
I'm a doctor and I approve
Where's the recipe for the bourbon glazed carrots? Sounds great as an addition.
It looked like grill marks on the top when he checked the temp. Was this flipped at any point of the cook?
Can we get the recipe on those carrots.
I did a pork loin and smoked half of it at 225 to 140. It was juicy and flavorful but tougher not melt in your mouth. What did I do wrong?
I mean....he said in this video cook at 275° til it's 135°. You didn't do what he said....??
Did you flip this any?
How long did it take????
The audio could be a bit louder. It's been like that for a while. But thanks for this awesome recipe.
Pardon meeeee would you have any Grey Poupon ?
When’s the collab with Guga ?!?🔜
guga sucks and is a fraud
I see you flipped it during cooking. How many times?
Are you for real? On top of all this its the worst cut of meat to cook this way...Need HIGH temp to brown the outside for some flavor since that cut of meat is flavorless
@@davo912 The solution to your concern is to do a reverse sear. Slow smoke till 120-125F, then toss on a blazing hot fire to "finish" the outside of the roast. It is NOT the worst way to cook a pork loin. Your idea of burning the crap out of lean pork is closer to the worst way, uneven cooking using higher heat on a small roast, will almost always end with an overcooked and/or dry result since the outer parts of the roast are overcooked before the center is close to hitting 135.
@@elropo7093 get real..this is just a pork loin..doesn't need all that non sense.Don't tell me about high heat will burnt he crap out of it.i cook those alot and high heat is what it needs.THERE IS NO FAT..!!
Delete this the only cut left I can afford. 😂 j/k love your vids.
What was total cook time?
I saw grill marks on top. Did you start meat side down, then flip it?
Did you even watch the video? Don't have to be genius to figure that one out NO the marks came out of thin air lol
Thanks for your useless input. I hope it made you feel better. @@davo912
@@STACEYANDDEE IT was a stupid question.. you see the marks..duh
I'll not lower myself to your level of remarks, that'd be too easy. @@davo912
Could I use a pice of pork neck successfully with this recipe? Thanks in advance
MAKE A TURKEY WING VIDEO
It’s a good recipe, but one thing that you forgot to do is put some of the mustard on the other side.
Can you make this into burnt ends like pork belly?
@Doozer2614 You absolutely can not!! If you do, the entire world will stop spinning for 2 minutes!!
Pork belly is very fatty, and loin is very lean, so it wouldn't stand up the same to such a long cook time. You could do it, but it would be a different style to a normal burnt end.
This is a technical critique, and could be just on my side, but the mic audio level is low, I usually listen and hear you properly at 30-40 volume, now I'm at 50 and barely able to hear.
Sounds fine on my end
Must be difficult to keep it lit, aye ? 🤣
I just made a pork loin and was eye balling my wifes italian seasoning but didnt know if it would taste good
I'm allergic to mustard, what else can I use as a binder?
Pretty much any type of fat will work, olive oil for example.
Light mayo with olive oil
Any fat.. mayo, olive oil, etc
It’s called Google. Try helping yourself and not be lazy. Your welcome.
@@morschgaming Doesn't have to be a fat, just wet. Worcestershire sauce, franks hot sauce, vinegar, you could water if you really had no other option.