How To Smoke A Pork Loin - Low & Slow - using a Charcoal Grill
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- เผยแพร่เมื่อ 13 ส.ค. 2014
- Smoked Pork Loin Recipe - sweet, tangy, smokey pork loin recipe
#smokedpork #porkloin #howtobbqright
WHAT MALCOM USED IN THIS RECIPE:
- Weber Kettle Grill - weberinc.sjv.io/QyjyWa
- Killer Hogs AP Seasoning bit.ly/TheAPRub
- Killer Hogs The BBQ Rub bit.ly/TheBBQRub
- Killer Hogs The BBQ Sauce bit.ly/TheBBQSauce
- BBQ Gloves - bit.ly/H2Q_BBQGloves
I’m using my Weber grill - set up for indirect smoking - to smoke this pork tenderloin.
The pork loin I bought weighed 4.5lbs. I don’t bother trimming any excess fat off the pork tenderloin for general eating because it will keep the pork loin moist and shield heat from the pork loin during cooking. If you’re doing a pork loin in a contest you’ll want to remove the silver skin and any of the chain meat that’s left along the side.
To season the pork loin I use 2 layers: First my Killer Hogs AP Seasoning (1 Part Salt, ½ Part Garlic, & ¼ Part Black Pepper) Second a light layer of Killer Hogs The BBQ Rub
I want the pork loin to stay moist and have flavor throughout the whole piece of meat, so I use an injection. Butcher’s BBQ makes a pork injection that’s perfect for Pork Loin. Mix 1 heaping Tablespoon with 16oz of Apple Juice and inject it all the way down the pork loin spacing the injections out about 1”.
Let the Pork Loin sit for about 30 minutes up to 4 hours before placing the pork loin on the grill. (Remember it needs to be refrigerated if you let it sit out longer than 30min.)
With my Weber Kettle set up for indirect cooking, the Pork Loin goes over the drip pan. For a little added moisture inside the grill I filled the pan ½ full with Apple Juice. This also acts as a heat sink to shield heat from the bottom of the pork loin.
If you’re cooking on a different smoker, the cooking temp should be 250-275 degrees. On my Weber the top and bottom vents are cracked ¼ way. This will hold the temperature right in the 275 range which should give us about a 2 hour cook.
Before the lid goes on the Weber, I added 1 chunk of Cherry Wood right on top the hot coals. One good size chunk produces enough smoke to give the pork loin flavor but not make it harsh. When this piece burns down, simply add another chunk.
It’s important to watch the internal temperature on a pork loin because it’s easy to dry them out. Pork loin is done at 140 - 145 degrees, so you’ll need a good probe thermometer to keep an eye on it.
After 1 hour of cooking the pork loin, it’s time to add another piece of wood and check on the loin. The Internal temp of the pork loin is right at 115 degrees at this point. Get the lid back on quick and keep smoking your pork tenderloin. There’s no need to add more coals, but for long cooks plan to add more every 2 hours.
At the 1 ½ hour mark the Pork Loin was sitting at 125 degrees, and this is where I brush on Killer Hogs The BBQ Sauce for a glaze.
The sauce needs about 30 minutes to caramelize and get to that perfect, mahogany color. I always keep a close eye on the temp and color during the final cooking step. As soon as the Loin hits 140-145 get it off the grill.
Like any piece of meat, the pork loin needs to rest as soon as it comes off. If you give the pork tenderloin 30 minutes, the pork loin slices will be extra juicy and you won’t end up with a mess on the cutting board.
Connect With Malcom Reed:
howtobbqright.com/
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Malcom's Podcast - howtobbqright.com/howtobbqrigh...
For Malcom's BBQ Supplies visit - h2qshop.com/ - บันเทิง
this is my go to guy for smoking meats and the products are awesome
Mine too. I looked at a lot of recipes and chose to do it the Malcolm way. Im still brining so we'll see.
This is why I love this mans videos. Not trying to sell you any BBQ in a box BS. Plugs his rubs and sauce like he should. Gives a shout out to good products without making it feel like you're watching an advertisement. And gives you all the info you need to do it right even without buying anything. You and Aron are 2 of the best out there.
I disagree, he plugs every grill imaginable, always follows trends and consistently proof he really doesn't know much about cooking.
Yousir Cantknow how does he win comps if he doesn’t know how to cook I wonder???
Yousir Cantknow how dare you comment on his channel with some bs, you’re probably sucking your thumb in the fetal position
ive been following him for about two years. the guy is an awesome pork roaster/smoker. i got most all of his stuff this year and made my best pork butt (9 hr cook time) this spring. im buying more of his stuff now, just because of his detail in the videos. my mouth starts watering every time i see him cook. and btw, that pork shoulder gave us the best shredded pork for a week. cant wait to get my tenderloin on the grill tomorrow.
@@yousircantknow8987 Yer just another 40yo virgin posting negative comments from his momma's basement... too afraid to use your real name! Elevate yourself little one!
Thanks for your help with a novice who wanted to make father’s day a little extra special!
i love all your vids ..keep up the great work!
Thanks Malcom! A Co worker just slaughtered some hogs and gave me a loin, I have never smoked one and did a TH-cam search looking for help. Was very happy when one of your videos popped up, I have learned a lot from you before. Keep it up and thanks for saving my weekend party haha!
This setting in this video compared to his newer ones are different by a lot my man really came up 💯
That's what I was thinking too! Man did he do it big and earn it!
I love pork loin! Probably more than pulled pork! Great job Malcom!
I find myself waiting on you to come out with another video.....I love to grill and smoke and really appreciate you sharing some of you championship techniques.
willis bond thanks for checking it out
👍🤫😬
I just bought my first smoker and and used your recipe for St Louis Ribs and have to say they turned out perfect. My neighbor who has been smoking for around 30 years said it was one of the best ribs he has ever tasted and wanted the recipe. Thanks and keep the videos coming.
Just watched 5 of your videos. TONS of useful information! Thanks for sharing your knowledge.
It doesn't matter how many similar videos I watch, I always go back to you!
Smokin a couple loins for my birthday and I come here so I can do it right! Thank you for your recipes and how to videos! You’re the best!
Hey there from Leander Texas. My husband and I are making this today. We love your videos. keep up the good work. you are so appreciated.
I noticed that since you injected this loin you didn't have to spritz it or mop it during the smoking process, the pan of water in the weber and the injection must do all the tenderizing this is awesome. Thanks again Malcolm Reed!
I believe this will be my next project! Great video ...looking forward to more recipes and tips
Made a homemade smoker out of a metal file cabinet. First time EVER smoking meat. I made this recipe for my pork loin. Was the best piece of meat I've ever tasted. It blew my mind!! Thank you.
I check your Vids every time I want to try something new.. Thanks for the help, people have been Raving about everything.. Thanks Malcolm
I love Love Love your channel buddy! Always professionally done and always right on the money. Your recipes and methods are out of sight. Keep up the good work.
love your channel! I have tried four recipes of yours so far on my acorn, and they have been great. this loin recipe is next!
Beautiful looking pork loin! Love the channel and all the info. Keep them coming Malcom. Thanks
This vid came at a perfect time for me. I have 2 wsm's and a Traeger but just purchased my first weber kettle. Now I know what to christen the new kettle with! Thanks Killer Hogs
man you are definately the best ive found on youtube for me learning the art of smoking!thank you!the way you explain your skills is perfect.wish i could of tasted that pork loin,but im copying you so maybe ill get close!have a great day.
Nice looking pork loin Malcom. the glaze on the back side, awesome.your killer hogs bbq sauce is now my favorite.for those that havnt tried it you owe yourself an awesome sauce.
Dude! I just grilled *the best* pork loin by following your instructions! Merci mille fois!
Hi Malcolm
Just wanted to say you make great instructional videos. I live in NYC but every August I head back to my mom's in southern Ohio for two weeks. While my kids enjoy the pool, I spend the majority of my time smoking meats with a two set-up kettle. I can't wait to try out the recipes you've provided.
Wow! That looks amazing!
Hey Malcom, I just made a pork loin following your recipe and it was the juiciest, tastiest pork loin I've smoked to this point. I used head country BBQ sauce instead of your killer hog BBQ sauce. Awesome video BTW
Awesome videos, keep them coming!
I was going to suggest this cook! Awesome! Great work as usual!
I follow the same step but I use my Spanish Rub and it came out amazing and I also use BBQ sauce!!! Huge fan keep up the great work u need to come to LI NY
Excellent video. Some great ideas to be had. Thanks.
Looks great as always. Will try on my next pork loin for sure.
Always just fantastic, cooked one up last night and wow.......
Malcom,, you are the man!
Said it before say it again simply helpful awesome videos! Thank you for sharing with us !!!!
You’ve single handedly made my BBQ game go through the roof!!! Your AP rub is like water in my house. It’s a NECESSITY! I appreciate the knowledge my friend
Smoking my first pork loin this weekend. Thanks for the tips !!!
I’m cooking two Smithfield pork loins on my kettle grill tomorrow, Happy Independence Day Everyone!!!” . Thanks for the video, I’ll being using your technique to a tee... awesome advice. 🇺🇸
Great video on your style of the barbecue pork loin . Some great tips
This looks awesome! I just put a pork loin on my smoker to do this exact recipe! I am excited to taste it in a few hours!! Thanks Malcolm for the awesome recipe!!
Wow! I just finished eating this fir dinner and my whole family loves it!! Thank you Malcolm! You are the master!!
Anytime I’m cooking on the Traeger i just come check out your channel. Everything I’ve copied from you has been delicious. Thanks boss!
I enjoyed your video. The great thing about pork loin is the are soooo many ways it can be prepared! I did an apple, bourbon, pecan pork loin for The New Year, using the apple-bourbon as an injection. My cook was a little too long, but the flavor was crazy amazing!
Patrick Mayes Yeah, you can do all kinds of stuff with a good pork loin. It's great to serve at parties or dinners too. Lots of people like it.
Malcom, that looks great. I haven't smoked a pork loin in a long time. Need to get one on the Camp Chef soon. Keep Smoking!
Naw-Ice.....as they say in Australia! I am actually American living in Canada....sir, I have enjoyed your recipes, and this one did not disappoint one bit, thank you for your videos, they are very, very helpful to me, as a new-bie with my WSM and Weber Kettle.
Great channel! The way you explain cooking sounds logical. Well done on the videos.
Just got my first grill/smoker and am going to be smoking a pork loin tomorrow.. Thanks for the tips :)
Thanks for this great video.
Whoa that looks sensational. Yumm
Thanks, this video really helps......
Love your videos 👍👍
Great video thanks for tips I have one on the smoker right now
Thank you very much. Trying it out tomorrow
perfect!! video. thanks
Awesome vid Malcom
Fantàstic recipe. I personally prefer applewood, but the end result, is phenominal. Thanks for this recipe!
Another great video and other great recipe tried this one tonight . I had the whole family Smilin.. use the basics.. tweaked it a little to our taste we like it sweet here too. Malcom I wish there was a way to see how much I'm actually learning from you so the least I can do is come here and give you a massive shout out ...a lot of BBQ channels to choose from on TH-cam and you really know your stuff. I keep finding myself coming back for more and more keep the new stuff coming Malcom . cheers buddy..
Oh on a side note it was my first time using a meat injector I purchased one of the steel ones has about four holes that run up from the tip... I tell you what there was stuff spraying everywhere in the kitchen it was fun though.
I did manage to get a good amount of juice into the roast.
Hahhahah
I love your videos and techniques. When you get the time, would you mind smoking some St.Louis cut ribs in the Weber kettle. I would like to see how you do it. Thanks....
Gonna check out your rub and barbecue sauce. I'm gonna use it at one of my game day parties can't wait to check it out
Awesome!
Great video... I like how your very informative about your process in prep and the cook. I'd like to see a video on a smoked young chicken if possible. Keep the videos coming.
Jon Valera I just added that one to my list.
Trying this today!
Great video
Malcom, great videos. I have learned a lot watching your channel. I smoke 100% on my Weber kettle, using a device called the Smokenator. It works excellent, and always with amazing results. I highly recommend it if you're using the Weber! Cheers.
Matt Hix thanks for the tip.
Brother your food is amazing i am hosting a bbq next week its gonna be west indian meets south america meets deep south. Keep cooking brother.
Yummy...
Thank you for the great video. Where did you get your injection setup from? That thing looks amazing! It sure beats the old pull and push ones like I use!
Hi Malcom, great video I can't wait to try it. How do you set up the damper on the bottom of the Weber grill...are they wide open or nearly closed like the damper on the lid? Thanks!
I made this tonight and it was fantastic, but the Captain Rodney's was best suprise to my taste buds.
I'm going to try that recipe this weekend. God Daughters birthday, and this will make a great meal. Thank you
Great job Mr Malcolm .... One of the best ive seen Thats a good Piece of meat if done right and you just Proved that...
Nice Malcom,nice finish with the peach,can’t get this up here,I thought,a apricot or peach jam mixed with a hot sauce or cayenne 👍
HowToBBQRight
I wish you were my neighbor!
Great video Malcom ... Loins are so hard to get right .... can you tell us more about the peach glaze you used, what is it and where to find it.
Old thread but great content!!!
Your videos are the best. Would you recommend marinating the pork loin the night before. I have a good chili lime garlic sauce I was thinking about using but a little nervous with messing it up.
Thomas Cameron I think it will add some additional flavor for sure. Can't go wrong with it...
Good video
thanks
Keep up the good work man! I wanna do my pork loin in a vertical smoker. Is there anything I should do differently?
Pork loin is tough to keep juicy. Brining is a must.
Do you have any videos on basic pork and beef safety? (like temperatures for cooking, what to look out for on under done food and over cooked as well as storage?) I've never been a cook but I love smoked food and I want to get started, but I don't have anyone to help me learn.
Great video...love that injecter...what kind is it?..thank you.
Nice
Your set up has came a long way in 7 years!!!! 😂
Malcolm, where can I find that injector (not the liquid...the pump itself). Solid technique btw. Perfect doneness.
Nevermind...went look on your website and there it was. Ordered it, a brisket knife (because thats the one that will complete my set) and a t-shirt to support you guys. Keep up the good work man.
Captain Rodney’s ain’t no joke!
peach sounds good... try mixing apricot jam with dry mustard...
Excellent job Malcom. I would definitely tear into that loin for sure.
whats the name of the peach sauce again I would like to order some...Thank you.
Hey, Malcom. Could you post a link for that injector it looks nice. thanks!
Hey Malcolm what brand of injector were you using. I've gone through a bunch of cheap ones and wanted upgrade to something more reliable. I like the ease of use of the one you used
hollywoodCole83 I like the injector on my website. The BDI injector - it's not too expensive, it's easy to transport.
great videos!!!!...what kind of marinade injector is that you use?
Dane Roney Called a BDI Injector.
Did u use briquettes or lump charcoal when u cooked pork loin indirect on weber kettle??
As usual I learn so much from Malcolm. My pork loin came out awesome on the Weber kettle. Thanks again Malcolm!
Have you ever smoked venison? If so how would you suggest I keep it from becoming to dry?
Malcom, as always another great “ teaching “ video ! The teaching method is as valuable as the end results. By using different cooker, smokers etc, you reach all of us. Miikey
Absolutely awesome. I use Malcom's tutorials to up my grilling game, most times I serve the food, and can't get glam shots of the finished product because the people devour it all...
stop lying fergie a no one CAN'T EVEN PROVE YOU ARE A CHILD PSY
Hey Malcom, I have a 8lb pork sirloin half, is there a certain time to cook per pound for the meat? Is sirloin also the same cut as tenderloin?
Love your videos. some of my favorites you are a true pro!! that loin looks amazing!! you are actually one of the first people to help inspire me. I actually have done a few videos myself and if you have a chance to check them out that would be great, let me know what I need to improve on. like always, Great job!
Just curious about your AP. Do you use kosher, table, or sea salt? Obviously people mix to their preference, but everything else you do is great, I may as well use the same salt!!! I dont think any of your vids ever explained your preference. Thanks for all the vids, I learn a lot from you. Thanks!
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