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Smoked Pork Loin Recipe - How to Smoke JUICY Pork Loin
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- เผยแพร่เมื่อ 5 ส.ค. 2024
- Creole Injected Pork Loin Smoked In The Pit Boss
#SmokedPorkLoin #BBQ #WeekendWarriorBBQ
This smoked pork loin turned out amazing. It was smoky, it was juicy, and it was full of creole flavor from the injection.
In my opinion, smoked pork loin does extremely well in pellet smokers. The secret is to smoke it between 200 to 225 degrees F. Smoked pork loin doesn't take very long to cook so smoking the pork loin at a lower temperature gives it more time in the smoke which results in a deeper smoke flavor.
I like to cook my smoked pork loin to approx 140 degrees and then let it rest for about 15 minutes. The pork will continue to cook and you will get it to rise to about 145 degrees by the time its done resting. This is the perfect temperature for pork loin because it will not dry out at this temperature. The smoked pork loin also reheats really well for left overs.
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I'm gonna buy the injectible marinade and try this one on my new masterbuilt smoker!
Very nice, thanks! I'll have to make this one.
You convinced me; going to cook one tomorrow evening. Looks outstanding. Thanks for sharing.
I love your uncomplicated approach. And the end product looked amazing.
Thanks for reminding me to get the injector out of the drawer! Been meaning to. Mike brings the inspiration, again.
Perfect!
Looks incredible
Enjoyed your video on the smoked pork loin. I love to smoke pork. It is always delicious. Keep smoking!
nice color and great smoke juice running made my mouth water
That looks awesome ,off to the store to get a loin!!👍🏻
Keep up the good work!
Great looking pork loin Mike!! I have a Mississippi pot roast on the pellet smoker as we speak. Love you're videos!!
I tried this turned out great
WOW!!!
I'm smoking one now!! I followed your instructions to the "T". I can't wait. I'm almost 1 hour in.😊
Love Tony Chachere’s! 🍽👍🏻
I’m going to get a pork loin soon and smoke that bad boy. Thanks for the video.
I have the pit boss vertical smoker too! I've had great success with deep smoke rings in my pork. I think I'm getting such good results because I don't let the smoker heat up before I place my meat. Like you said, they are quiet efficient. So during the fire up you get a ton of cool smoke time to really penetrate your food before it levels off at the set temp. Maybe a control test is in order?
Outstanding job my brother. Brother Mike I’m telling you are a true Pitmaster .That pork lawn looks so juicy and smoky great job brother
Thyron, thank you! I’ve been watching you and noticed you are blowing up! Well deserved! I have learned a lot from your content!
Looks fantastic Mike very juicy
Hell yeah I've smoked these before but never injected them I am definitely doing this one
Mike you do have eyes! :)
Yep this will definitely be my next smoke, probably this Sunday. Thanks again for the ideas!
In wanted to see who was paying attention lol :)
Woo hoo!
Pork Loin is an underrated meat, and super cheap at Costco. A yard of meat for about $12 is never a bad thing.
Just got a smoker for Xmas, thanks for the tips. If course I changed it up a tad, but just with the seasonings. For the most important parts I followed what you did and it was awesome...thanks for the video!!!
Congrats on the new smoker, Ben. Happy New Year
It is awesome on a chuck roast.
I will injected it and season just like a brisket and let it smoke on low for about a hour and then turn it up to 250 to 275 for around 2 to 3 hrs and then put it in a pan and pour the rest of the creole butter and cover pan with foil until it's done
pshhh, another great job!
Do a vid on your vacuum sealing process? What you use and what not?
WOW! That is the juiciest pork I've ever seen! Really nice cook Mike!
Thanks, Rus!
Nice! Have done several pork loin a but never injected. I'll try this out sometime on the Series 3. Do you still use your KC Combo? I have seen it on clearance at Walmart but have read people have issues with it and more bad reviews than good.
Gotta love those super moist squiter's! 😂 nice video, thanks for the tips!
That did look pretty darn tasty. I have some tenderloins and two pork loins about 3 pounds apiece. Just may have to give that a shot.
John, the injection took it to the next level! I highly recommend it
Who did you get to make the emblem for your logo that replaced the pit boss emblem? Ive thought about doing the same with mine
👏👏👏👏👏
Great video. How do I get a custom door emblem for my pitboss?
Mike need more pork loin recipes apart from the ones you have already youre a master of the home pit and need more cheap options for me and the wife
I have a pork recipe coming up next that you are going to love.
Went easy on injector sauce I use whole bottle. A trick I use is I wrap loin in plastic wrap then inject. Set in ice box to chill then dabble a binder and add season. By using wrap the juice want leak out. Works really well with beef.
Nice! I like that suggestion a lot!
Now my 13 year old daughter wants to smoke a loin in our vertical pellet smoker. 😃
If more smoke flavor is wanted, look at a cold smoke generator from Smoke Daddy inc. It improved the smoke flavor 100% on our LG7. ☁️☁️☁️
welp... off to the store to buy everything to make this.
Thanks Mike.
Hi Mike, where did you get your logo from that's attached to your smoker?
Hi, Tony. It was an add-on option when I bought the smoker from Lone Star Grillz.
Hey man do you ever have problems with the erl error code on your vertical pit boss smokers ?
I had it happen to me once on my old Series 3. Very frustrating to say the least. I ended up having to replace the controller. Fingers crossed... I hope it doesn't happen on this one
Thanks for the info brother! love the channel keep up the good work 👌👍
Approximately how many hours did that take before you took it out to rest? Thank you.
Usually about 1.5 to 2 hours.
Nice! Can you tell a huge difference on injecting? I don't see to many people do it? I may need to try that🤷♂️.
Chris, it made a huge difference. It’s not absolutely necessary but if you want to experience a smoked pork loin in a whole new way, I recommend that you try it 😁
@@WeekendWarriorBBQ ill try. Just with pork? Or do you inject any other meats? Or all meats?
Chris I don’t typically inject meats. I like to brine them instead. The injections work great for when you may not have time or the desire to brine them overnight.
Where can I get that cutting board?
Hi, Patrick. I have it listed in my Amazon store. You can check it out here: www.amazon.com/shop/weekendwarriorbbq?ref=cm_sw_sm_r_inf_pub_weekendwarriorbbq__mw_ZOyiO0esnoia9
Have you smoke a bologna loaf yet
Hi Mike l❤your videos and learned a lot. Can l do the same method with pork butt l need to do it quickly becouse the hurricane is coming and don't want to waist meat.
Pork butt can be cooked to 165 and sliced. It wont be fall apart tender but it will be edible
@@WeekendWarriorBBQ Thank you. I will try smoke instead. The only thing if the seasoning is ok. I will cut out the bone and put into meat netting
First cut was so juicy squirt out Can’t beat that brother
What is going on in the door of the smoker at 0:22... if you dont have room in the freezer for the other half you could just send it up here : ]
Great days to you and yours Mike !
Hey, Bubba! That is how the smoker looks when you first fire it up.
Interesting... thanks for word !
Where’s the sunglasses?
😎
Nope, not juicy enough. Throw it out! Well.. let's not waste it, just drop it off and I'll take one for the team. Nice cook!