Thanks for checking out this recipe! A lot of people struggle with the pork loin, but it's super easy to nail it every time using this method. I'd love your feedback below, and let me know what you want to see next!
Watched several videos for smoked pork loin, but your personality and humor convinced us to give it a try for New Years Day dinner with the fam. First time making it, but it will not be the last! Used your recipe (minus the sauce) and smoked our loin on the Big Green Egg. FREAKIN' FABULOUS!! Thank you for sharing!
Skull and Mortar - I'll have to try this. So far I have only injected Pork Loin a few times. I used Tony Chachere Creole Butter and have used Apple Juice and another time just Butter.
1st time making a pork loin! Had to modify the flavor due to last minute notice but using exactly what you showed in this video and it turned out good af! I’ll be placing an order when I make it home! Me and my crew thank you buddy!
Injection is clutch if you’re smoking whole. I typically butterfly and stuff them with cheese spinach and herbs, or buy them to slice out thick pork steaks. Need to try a good whole smoked loin again thanks to this reminder. 👌🏽
Thanks man! We should be caught up on all out going orders by today! Everything is boxed up and should be on the way to their carrier. Thanks for the support man!
I couldn’t tell you for sure, I’ve never done it. I have red wine sauce on the pork and it was good so I would guess that it would be good. Try it out man. Cooking is experimenting for sure. Let me know what you find out.
Thanks man! I do my best to respond to everyone. The length of time depends on your smoker, the size, etc…. Typically I’m in the 2.5 - 3 hr range. Make sure to use your thermometers
You initially pulled it at 140 internal temp. Glazed but then put it back on for another 20+ minutes - Aren't you worried about overcooking it since final internal temp should be 145? That extra 20 minutes seems like it would overcook?
Did it to your perfect instructions. Seasoning,smoker temp, and time. Not done on time brother. Thank God I know my way around a smoker! Sorry brother, don't be so exact about your recipe. The end product was great.
Glad it worked out. I hate putting exact times in videos and caved a few times back in the day. Smokers are always different you know? Thanks for watching!
I see you're using a Pit Boss Copperhead. The link is to a series 5 model. I've been using an LG900 (same company, Danson's) pellet grill, but I've been I think it generates too much heat on the racks due to the way the unit is designed; the baffle/ drip plate is very close to the combustion box, and regardless of the temp I set the grill at, there seem to be too much heat where the meat contacts the grill. I was planning to buy a vertical smoker from Danson's before the pandemic in hopes that the new smoker would give me more capacity and keep the meat further from the heat. Is that series 5 your primary smoker or just one you use at home and for these videos? Are you satisfied with the amount of meat you can smoke at one time with the series 5, or do you wish you had gotten a series 7? I'm guessing overall you're happy with this unit?
Thanks for watching! I’m actually using the copperhead XL but I’m not sure they offer it any more. I use this smoker a lot for ease of use, mostly at home. I have modified the inside by using a full-size hotel pan to disperse the heat and I don’t usually place meat below the halfway point. You can load it up pretty heavy, but I would only put larger meats lower than halfway if you are doing that. I like it, and would suggest it for people who are looking for that experience for sure. The customer service has always been stellar. I have two 13ft offset smokers I normally use for commercial jobs, and I use UDS smokers a lot when I’m at home as well. I’ll be doing some more “smoker specific” videos as time goes on. Let me know if you have any more questions!
@@SkullandMortar Thanks! Really enjoyed the pork loin video - I just finished my 2nd loin; I did some injecting on butts, just to get more flavor into them, but hadn't considered doing it to the loin. I think that will make a HUGE difference. Also about to smoke my 2nd brisket and I really appreciate the video on trimming brisket. I had already decided to split the point and flat, so found this just in time!
I almost always use a mix of cherry, mesquite and hickory. I also like Apple and pecan. I don’t soak. I’ve never noticed any benefit. You should get one man! I’d be happy to be a bad influence in that department.
I had some videos get pulled for review. I think someone reported me or something, but they passed and are back up luckily. People are silly, probably Terry. F that loser.
He didn't say this so I'm going to for the people that may not know. Let it rest for 30 minutes before cutting it. All smoked meats need some time to rest before cutting. Important part of the process
Thank god you said not to be a pervert, I was already headed down the wrong road….. AH there I was with my wife in a faraway land and….. I’m sure you all can figure it out. Well done sir!!
FALSE ADVERTISMENT ORDERED THIS JUST FOR THE BOTTLE CAUSE IT LOOKS COOL GOT A CHEAP PLASTIC BOTTLE, SAUSE IS VERY TASTY BUT I WOULD HAVE LIKED THAT BOTTLE IN THE VIDEO LOL
We’ve definitely had to change the bottle. We are working on updating the pictures. Unfortunately that bottle was so heavy it cost twice the price to ship it. We did increase the amount of sauce by four ounces. If you’d like I’ll send you an empty one on me.
Thanks for checking out this recipe! A lot of people struggle with the pork loin, but it's super easy to nail it every time using this method. I'd love your feedback below, and let me know what you want to see next!
Still waiting on that scottish egg recipe!!
Man I totally spaced it. I have an actual physical list now. I'll see what I can come up with.
Making one right now
@@pirateradio1000 let me know how it goes!
You nailed it!!! Definitely sounds like Seagal!
I thought Steven Seagal was narrating 😂. Then I tried the recipe and now I know -you are a truly a black belt smoker dude! So good!
Thanks for the compliments man! I don't think anyone has ever said something so touching to me in my life. lol
I thought the same thing! Trying this today...hoping for a roundhouse kick to my tastebuds.
@@bh-qq9hr I would have never guessed I sounded like the man himself. lol
I swear I thought the same thing too!! Haha
@@justinvanamberg7206 I’ll take it. Thanks for watching!
Totally refreshing to watch a smoking video with humor. As well as a fine looking smoked tenderloin. Loved it!
Thanks man! Cooking should be fun. I'm glad you had fun with the video!
Watched several videos for smoked pork loin, but your personality and humor convinced us to give it a try for New Years Day dinner with the fam. First time making it, but it will not be the last! Used your recipe (minus the sauce) and smoked our loin on the Big Green Egg. FREAKIN' FABULOUS!! Thank you for sharing!
I really appreciate this. I love cooking and I try to have fun with it. I hope you do too. Welcome to the squad!
Just tried this recipe for Thanksgiving… knocked it out of the park. Family loved it. Thanks!
Hell yeah man! That means a lot. Thanks for the love and thanks for watching.
I tried this today, and it came out absolutely amazing!! Props man holy cow!
Hell yeah dude. Thanks for watching!
By far the best pork loin video I have seen! I make this regularly at the fire station and everyone loves it! Thanks for the great video.
Thanks for the feedback man, and thanks for what you do to keep your community safe!
THIS!! What an amazing result, Thanks for sharing your recipe.
Thanks for the love! Glad you were into it.
Awesome video and recipe. You are the Jedi Master of smoked pork loin. Kudos!!!
Much appreciated man! Thanks for watching.
@@SkullandMortar My family loved the pork loin.
@@edwardmckinney2542 hell yeah dude!
I can't stop watching this video. One of the best ever.
Thanks bro!
Skull and Mortar - I'll have to try this. So far I have only injected Pork Loin a few times. I used Tony Chachere Creole Butter and have used Apple Juice and another time just Butter.
I'm sure all of those things would be great. I need to use the creole butter for more. Thanks for watching!
1st time making a pork loin! Had to modify the flavor due to last minute notice but using exactly what you showed in this video and it turned out good af! I’ll be placing an order when I make it home! Me and my crew thank you buddy!
I am gonna try this today 💪🏻💪🏻 Question second time useing the smoker what temp is best to cook this at
Injection is clutch if you’re smoking whole. I typically butterfly and stuff them with cheese spinach and herbs, or buy them to slice out thick pork steaks. Need to try a good whole smoked loin again thanks to this reminder. 👌🏽
100% agree. Too many people cook dry loins because they are afraid to inject.
Wow my mouth was watering so glad I watched your video
Thanks for watching man! I appreciate the vibe!
Love this recipe!
Thanks man!
My Man! Looks good sir. Great work, gonna smoke up 2 pork loins today in fact. Hope all is well with you. Take care.
Hell yeah man. Thanks!
Looks amazing, will try it out next weekend
Hell yeah man! Let me know if you like it.
I just made this today and it turned out so good! Thank you for the inspiration and recipe. 🙏
Hell yeah man! So stoked to hear this. Thank you
My mind is blown! So easy and delicious. You got a new subscriber. Thanks
Welcome to the squad man! Glad to have you.
Great video but I may have missed the fact at what temperature and how long was the pork in the smoker?
For me these typically take around 3 - 4 hrs depending on the smoker and temps. I cook them to 145F
I'm going to use other brands of rub and sauce tonight sadly. I did just place an order for your stuff. Can't wait!
Awesome man! I'm super stoked to ship them out to you. I appreciate you 100%.
Bro I can't wait to get the sauce I ordered 3!!! Love the channel funny,short,well spoken, and great recipe!!!
Thanks man! We should be caught up on all out going orders by today! Everything is boxed up and should be on the way to their carrier. Thanks for the support man!
Which seasoning did you use? Barbecue rub and what was the other?
God Save the Queen. A good AP rub or Montreal Steak Seasoning is going to do well for you!
How long do you let it rest before slicing it??? I'm going to smoke one today...
For smaller cuts I just wait about 30mins or so. Thanks for watching!
Looks great! Thanks for the video.
Thanks man! I appreciate the love.
I'm going to do my first pork loin on the smoker my loin is 8.8 lbs how long do I smoke it for
This was the best pork loin I have ever had. That sauce/rub combo gave it so much delicious BBQ flavor!! Definitely recommend!!
Hell yeah! Thanks!
Did you wrap it or anything? Tomorrow is my first time ever smoking and imma give this a go!
I didn’t wrap this one. I just dropped it straight on the grates. Thanks for watching and good luck!
what was your final temp when you finished the last 20 glazing minutes? thanks
Hey! I honestly didn’t check it. I’ll give it a check the next time I do it.
I am trying this tomorrow 😊
Hope it was awesome!
This looks amazing, want flavor of smoke did you use? Thanks
With this I think I used cherry, that or apple is usually my pork go to. Thanks for watching!
Excellent video, at what internal temp did you pull it off?
I usually pull mine at about 145. Thanks for watching man!
Hey - I’m looking to smoke a pork loin, but I want to hit it with more Italian like flavours. Do you think doing a red wine injection would turn out?
I couldn’t tell you for sure, I’ve never done it. I have red wine sauce on the pork and it was good so I would guess that it would be good. Try it out man. Cooking is experimenting for sure. Let me know what you find out.
You kill it every time!
Thanks man! Much appreciated
Definitely going to give this a go 👌
Let me know what you think man!
Definitely will try soon! Great video!
Thanks for watching! You legit can't go wrong with this. Well you can, but not if you follow the directions.
Looks delicious. I couldn't help thinking while watching your video that you sound very similar to Steven Seagal.
Thanks for watching. I think you’re not the only one who has said that on this video. Maybe I can Fiverr out Segal Voiceovers.
@skullandmortar fat cup up or down on smoker?
I'd do this down if it has a fat cap on it.
What is the target internal temperature after the glaze?
I used to go a bit higher, but these days I want to max my temp at 145 internal.
Excellent salesmanship!
Beautiful loin ❤
Much appreciated. Thanks for the love.
What temp did you keep it at and how long did it take?
I cooked it at 250F until it reached an internal temp of 140, which took about 90mins. I then glazed it for about 20-30 mins.
Love your vids and the fact you reply to every comment, but how long do you smoke it?
Thanks man! I do my best to respond to everyone. The length of time depends on your smoker, the size, etc…. Typically I’m in the 2.5 - 3 hr range. Make sure to use your thermometers
Amazing job! What knife is that at the end?
Thanks man! That’s the Dalstrong Omega Series slicer. I think they are sold out, but I have a link to it in the description.
Nice! Definitely a subscriber! That looked good
Thanks man! Welcome!
lol very funny in the glazing part with the BBQ sauce...
Thanks dude! I try to keep it fun. I appreciate you watching!
You initially pulled it at 140 internal temp. Glazed but then put it back on for another 20+ minutes - Aren't you worried about overcooking it since final internal temp should be 145? That extra 20 minutes seems like it would overcook?
Good question. I don’t seem to have any issue like that, but I have started pulling it at 135F. That seems to work even better for me
Smoking my 1st one now. Mine isn't as big though. So I'm going to shorten the time by 20 or 30 minutes. I hope it comes out like yours bud
Hope it turned out well. Just go by internal temp and let the meat do it’s thing
@@SkullandMortar came out amazing! Thanks for the tips!
Hell yeah!
To get this pork loin up to temp, approximately how long will I need to set aside for a 5-9# pork loin
It really depends on a lot of things. I’d guess three hours, but I’d make sure to have a good thermometer
Did it to your perfect instructions. Seasoning,smoker temp, and time. Not done on time brother. Thank God I know my way around a smoker! Sorry brother, don't be so exact about your recipe. The end product was great.
Glad it worked out. I hate putting exact times in videos and caved a few times back in the day. Smokers are always different you know? Thanks for watching!
Great video! You’re hilarious 😆👍
Thanks man! I'm glad you were into it, and I appreciate you watching.
What probe did you use?
Thanks for watching. It is the Meater +. You can check it out here: amzn.to/3dYn0PU
Making one of these tonight at work, and for the record, F terry.
I never had a dry pork loin , I don't inject because it's only on a couple hrs. Looks gd though
How long before I put it on should I inject it?
I'd give it at least 30 minutes, but overnight if possible.
Thanks, tons for this!!!
No problem! Thanks for watching!
We're do I ordered this barbeque sauce at
Hey Harry! You can get my sauce at skullandmortar.com!
Great channel. Subscribed.
Thanks dude! I appreciate your time!
It's gotta be good to warrant Jason Mewes giving the commentary! Lol. Smoking one right now
😂😂 I’ll take that. Thanks for watching man! Let me know how it turns out.
@@SkullandMortar turned out great! Didn't inject it, but was still moist. Made leftovers for 4 future meals too!
@@jonathanclark6652 Hell yeah man! Glad to hear it.
I see you're using a Pit Boss Copperhead. The link is to a series 5 model. I've been using an LG900 (same company, Danson's) pellet grill, but I've been I think it generates too much heat on the racks due to the way the unit is designed; the baffle/ drip plate is very close to the combustion box, and regardless of the temp I set the grill at, there seem to be too much heat where the meat contacts the grill. I was planning to buy a vertical smoker from Danson's before the pandemic in hopes that the new smoker would give me more capacity and keep the meat further from the heat. Is that series 5 your primary smoker or just one you use at home and for these videos? Are you satisfied with the amount of meat you can smoke at one time with the series 5, or do you wish you had gotten a series 7? I'm guessing overall you're happy with this unit?
Thanks for watching! I’m actually using the copperhead XL but I’m not sure they offer it any more. I use this smoker a lot for ease of use, mostly at home. I have modified the inside by using a full-size hotel pan to disperse the heat and I don’t usually place meat below the halfway point. You can load it up pretty heavy, but I would only put larger meats lower than halfway if you are doing that.
I like it, and would suggest it for people who are looking for that experience for sure. The customer service has always been stellar. I have two 13ft offset smokers I normally use for commercial jobs, and I use UDS smokers a lot when I’m at home as well.
I’ll be doing some more “smoker specific” videos as time goes on. Let me know if you have any more questions!
@@SkullandMortar Thanks! Really enjoyed the pork loin video - I just finished my 2nd loin; I did some injecting on butts, just to get more flavor into them, but hadn't considered doing it to the loin. I think that will make a HUGE difference. Also about to smoke my 2nd brisket and I really appreciate the video on trimming brisket. I had already decided to split the point and flat, so found this just in time!
@@markshipley5240 hell yeah man! I’m stoked to hear the positive feedback.
What wood do you use? Do you soak? And damb it.....your going to make me go buy a smoker 😜
I almost always use a mix of cherry, mesquite and hickory. I also like Apple and pecan. I don’t soak. I’ve never noticed any benefit.
You should get one man! I’d be happy to be a bad influence in that department.
😂 love that narration
Thanks man. Just trying to make cooking fun you know?
Where do you get the rub, looks great
It should be available at www.skullandmortar.com any day!
Is it hot in here!? or is it just me!? I'm
I'm feeling a little bit anxious! 🤣🤣
Sometimes you just go to enjoy the cook! Thanks for watching man
I've stayed away from smoking loin until now. Trying this next week.
Whoa awesome! Let me know how it went.
Great looking pork loin. Keep smoking!
Thanks my man!
Great recipe! Looks so so juicy!
Thanks I appreciate it!
Did you wrap it with anything?
Thanks for watching! This cook I kept it pretty basic and did not wrap.
Thanks man! Just now threw it on the smoker! Can’t wait to try it out!!
250°F or Celsius?
Definitely F. Thanks for watching!
Looks good but if I’m putting it back on the smoker I would only cook it to 135 max then to 140. Also I slice my pork loin thin. More flavorful.
What temp did you smoke it at?
250F. Thanks for checking out my video!
Glad it's back! What happened?
I had some videos get pulled for review. I think someone reported me or something, but they passed and are back up luckily. People are silly, probably Terry. F that loser.
Where the link for the spices and BBQ sauce ?
www.skullandmortar.com. Thanks man!
Thank you I’m definitely going to make this one
@@ryanmcdaniel1430 let me know how you like it man!
Nwo 4 life!
Too Sweet!
Is there an alternative I can use other than BBQ sauce to rub all over it?
Sure, you can use any glaze you want. Thanks for watching.
He didn't say this so I'm going to for the people that may not know. Let it rest for 30 minutes before cutting it. All smoked meats need some time to rest before cutting. Important part of the process
I’ve seen science both ways. I personally only let small cuts like this rest like 10-15 min tops, but I’m sure 30 doesn’t hurt.
Do you have to let it rest
I’d always suggest letting your meat rest. Smaller cuts for less time of course.
@@SkullandMortar thanks
@@randypersonal any time man!
Where can i get your rub
Thanks for watching! You can get my rub at www.skullandmortar.com
Is that Kip from Napoleon Dynamite?
No, it's Kip from your mom's bedroom.
I WISH PPL WOULD DIFFERENTIATE BETWEEN PORK LOIN AND PORK TENDERLOIN..
OH WELL, THIS LOOKS GOOD.
It says it in the title twice and in the thumbnail. Thanks for the compliment.
Got a subscriber but wish you would of showed the smoker
Welcome to the team man! That was a common criticism. I’ve been showing the smoker a lot more in the newer videos.
You literally have the creepiest voice ever LOL
I’d love to make fun of you, but you have a fake profile 😢
is that a repurposed Hotel Tango bourbon bottle?
We actually purchased bottles from them for the first few runs. Good eye.
Lol, he sounds a little like Stephen segal when he talks!!!
I had never been told that until this video. I guess I’ll take it lol. Thanks for watching.
"Mind your own frickin business!" LOL!!!
😂 thanks for watching
Nice video. But beautiful knife though!
Thank you very much! That's a Dalstrong knife. I've got an affiliate link in my description if you are interested in more infor.
@@SkullandMortar I know, I have my collection of them lol.
I thought chumlee from pawn stars was making this video.
Josh Homme narrating 😍😍??
Haha we should both be so lucky
One correction.. The injection is imparting only flavor, not moisture
Let’s say you have a balloon, then you put a cup of water in it, does it have a cup of water or does it just taste like water?
That's not the same knife in the link.
The slicing knife is out of stock so I picked the next closest model. It’s a great knife as well.
The one your using is the one I want. I can't find it.
@@kevindowner766 I haven’t seen it come up in a while.
Yeah watch that “bbq skauce” cascade out of the bottle
Yeah dude. Watch it.
Lol, tell them to mind their own business. Atta boy.
Your smoker is your space my man! Take no shit!
Steven Seagal cooks pork loin!
I wish I was man. I wish I was.
If you need to inject it to keep it juicy you’re doing something wrong….. cooking it dry and it’s so juicy it’ll make a mess when slicing!
Thank god you said not to be a pervert, I was already headed down the wrong road….. AH there I was with my wife in a faraway land and….. I’m sure you all can figure it out. Well done sir!!
😂😂 i follow
Shake hands with pork
Always treat your pork with respect.
Made this yesterday. Wife and kids destroyed it.
Awesome man! Thanks for trying it out!
I’m subscribed now. Looking forward to more content brother.
I appreciate it man! Look forward to interacting with you!
FALSE ADVERTISMENT ORDERED THIS JUST FOR THE BOTTLE CAUSE IT LOOKS COOL GOT A CHEAP PLASTIC BOTTLE, SAUSE IS VERY TASTY BUT I WOULD HAVE LIKED THAT BOTTLE IN THE VIDEO LOL
We’ve definitely had to change the bottle. We are working on updating the pictures. Unfortunately that bottle was so heavy it cost twice the price to ship it. We did increase the amount of sauce by four ounces. If you’d like I’ll send you an empty one on me.
There’s always one!😂😂
Funny
🙏🙏