I brine this cut overnight. A lot of people might consider this cut boring but brined and smoked turns it into something phenomenal. And yes, it’s cheap too!
Just a basic salt, sugar, and water brine but add garlic or whatever you want. I feel like the flavor comes from the smoke and the rub. I pull it at 145 and let rest for at least a half hour
Pork loin is kean and can dry out quickly. A tip, only cut off what you need. The juices will last longer. If you slice the entire loin, the pieces that doesn't get eaten will dry out.
Forget Sunday dinner. Bake a pan of biscuits and scramble some eggs. I make this for breakfast all the time. Pork loin is also my smoker break-in/test meat. Simple, easy, hard to screw up as long as you don’t smoke too long.
This is why I love your channel "you can grab it on my website" this is very helpful for us over here in europe that can't buy your rubs. And if we where able to we have to pay tax and customs that cost more then the product it self. I am going to make this tomorrow ❤🙏
I tried this style recipe and I didn’t like how it came out ! Then I tried another recipe where I had to brine the loin overnight and then I smoked it and came out great !
Sometimes chefs, and barbecue champions, make things more complicated than they need to be. I took a pork loin, sprinkled it with Lawry''s seasoned salt, and put it into the smoker at 225F until it reached 145f internally. Done! And delightful! I'll try it your way also, as your recipes haven't let me down yet, but an easier way is still a great way to go. Flavorful, smoky, tender and juicy!
Looks devine, will be giving this a go at the weekend. Love you guys and your website and recipes are amazing. Probably the best cooking programme on TH-cam. When are you going to start distribution of your products to the UK
Температура очень зависит от времени приготовления, вот ради интереса погуглил и получается если время большое (то микроорганизмы погибнут) ребята которые готовят с сувидом, вообще шпарят по минимальной температуре и максимальному времени, обычно в рекомендациях указана температура при которой бактерии гибнут моментально, но с увеличением времени обработки, можно обойтись и более низкой температурой. Как то так, есть целее таблицы, с ходу не нашел, и... если волнуетесь, сделайте выше, ведь Ваше спокойствие, это часть трапезы, с наилучшими пожеланиями🤝@@SashshaF
Я имел ввиду, если дошли до 62.5 и дальше поддерживаем ее постоянной (62.5) еще часок, то думаю нормально, если дошли до 62.5 и тут же решили подавать к столу, то... наверное стоит чуть поднять температуры для своего спокойствия.
I employed this recipe with great satisfaction! However, I brined it overnight, then added a heaping tsp of my own smoked ghost/habanero spices, as well as 2 tsps of ground ginger to your sweet rub recipe. I discovered your YT page yesterday afternoon: I look forward to visiting more often. Merci & Kudos!🖖🙌
Excellent video with all the info. Tried this recipe and it was delicious. Only negative comment would be that you need to sharpen those knives. :) All the best
Like to inject in a couple places with a mix of pineapple and apple juice when almost done spritz with a bit of soy and pineapple juice place pineapple slices on top tent loosely and finish! Yummy!
I picked up what I think is a pork loin with ribs attached.... never saw one like it before! I am going to cook it like this later today. Hopefully there aren't any issues with those bones!
That looks amazing. I smoke a loin a few times a year also using apple but not quite that low. I'll try it next time. Congrats on your deal with Thermoworks. I just replaced mine this summer or otherwise I'd get one.
I just bought a smoker and have played with it for a month. I have a small 1.5 lb pork loin wrapped in a cherry flavoured bacon. Curious as to how long it might take to reach 145 when smoked at 225-250?
@@Heygrillhey That’s what’s what I thought, LOVED the color on that. I’m going to stop (completely) trimming the fat and scoring like you showed. Great presentation.
“Where going to jump right into the recipe I a promise”. Then proceeds to not jump right into the recipe?? Why do you fell the need to put the lie in front of the commercial. You could just say the commercial without adding the lie at the front- what do you gain by adding the lie? Just seems strange to choose to lie, when there is nothing to gain from it.
My exclusive Thermoworks collaboration bundle is LIVE!! Snag yours here before they sell out: www.thermoworks.com/hgh-bundle/
I brine this cut overnight. A lot of people might consider this cut boring but brined and smoked turns it into something phenomenal. And yes, it’s cheap too!
It may be a cheaper cut of meat, but it is still delicious.
We brine as well 💪 whether it's the whole loin or chops.
What kind of brine?
Just a basic salt, sugar, and water brine but add garlic or whatever you want. I feel like the flavor comes from the smoke and the rub. I pull it at 145 and let rest for at least a half hour
I switched to dry brining a bit ago but had never water brined this cut and I think it might work better. Thanks for the idea.
Thanks Susie for being
so detail-oriented, and for putting your rub recipes out there. I'm definitely going to try this soon.
I bought a piece of pork loin today (40% off) for Sunday dinner so will give it a try. I love that fillet knife, the handle is stunning.
Pork loin is kean and can dry out quickly. A tip, only cut off what you need. The juices will last longer. If you slice the entire loin, the pieces that doesn't get eaten will dry out.
Or put all the slices in a ziplock with the leftover juices. That works amaazingly well for leftovers for later in the week.
Forget Sunday dinner. Bake a pan of biscuits and scramble some eggs. I make this for breakfast all the time.
Pork loin is also my smoker break-in/test meat. Simple, easy, hard to screw up as long as you don’t smoke too long.
Came out looking delicious and juicy. Great recipe.
thank you for your video. I saved it for Easter Sunday 2024 :) I was up at 5:30 AM - I will post later how it turned out. "Happy Easter Everyone"!!!
Making this for mother's Day this weekend!! 2024.... Love your recipes!!!
I made this over the weekend. It came out amazing! So juicy & flavorful. Thanks for the video. Please keep them coming!
This is why I love your channel "you can grab it on my website" this is very helpful for us over here in europe that can't buy your rubs. And if we where able to we have to pay tax and customs that cost more then the product it self.
I am going to make this tomorrow ❤🙏
I like the scoring tip. One of my favorite cuts to share with my dog. I use pear and hickory lately just what I have at the moment.
I tried this style recipe and I didn’t like how it came out ! Then I tried another recipe where I had to brine the loin overnight and then I smoked it and came out great !
Best roast port and love it and the juicy component of the pork loin roast too.
Sometimes chefs, and barbecue champions, make things more complicated than they need to be. I took a pork loin, sprinkled it with Lawry''s seasoned salt, and put it into the smoker at 225F until it reached 145f internally. Done! And delightful! I'll try it your way also, as your recipes haven't let me down yet, but an easier way is still a great way to go. Flavorful, smoky, tender and juicy!
Great recipe, used my sweet/spicy rub, it turned out amazing. Thank you.
Main character dinner meal, 🤣 ur face expression after that was priceless Lol, great video 😎👍🏽
Looks devine, will be giving this a go at the weekend. Love you guys and your website and recipes are amazing. Probably the best cooking programme on TH-cam. When are you going to start distribution of your products to the UK
I wish it was on our to-do list! It might happen one day, but it's astronomically expensive.
@@Heygrillhey I will keep watching you guys as you are so up beat and refreshing.
Спасибо за отличное видео. Отличная идея нарезать на квадратике. Обязательно повторю. Спасибо за шикарное видео.
Что вы думаете про внутреннюю температуру в 62.5 градуса по цельсию? Вам не кажется, что маловато?
Температура очень зависит от времени приготовления, вот ради интереса погуглил и получается если время большое (то микроорганизмы погибнут) ребята которые готовят с сувидом, вообще шпарят по минимальной температуре и максимальному времени, обычно в рекомендациях указана температура при которой бактерии гибнут моментально, но с увеличением времени обработки, можно обойтись и более низкой температурой. Как то так, есть целее таблицы, с ходу не нашел, и... если волнуетесь, сделайте выше, ведь Ваше спокойствие, это часть трапезы, с наилучшими пожеланиями🤝@@SashshaF
Я имел ввиду, если дошли до 62.5 и дальше поддерживаем ее постоянной (62.5) еще часок, то думаю нормально, если дошли до 62.5 и тут же решили подавать к столу, то... наверное стоит чуть поднять температуры для своего спокойствия.
Doing it today and also the smoked brine chicken ... thanks for your videos
Nice. Pork loin is pretty underrated
that's the nicest looking pork loin i've ever seen, i want to eat my computer screen!
I employed this recipe with great satisfaction! However, I brined it overnight, then added a heaping tsp of my own smoked ghost/habanero spices, as well as 2 tsps of ground ginger to your sweet rub recipe. I discovered your YT page yesterday afternoon: I look forward to visiting more often. Merci & Kudos!🖖🙌
This is a top notch channel!!
Cheers from Toronto
Susie, you look great!!
Excellent video with all the info. Tried this recipe and it was delicious. Only negative comment would be that you need to sharpen those knives. :) All the best
Looking really fit Chef!
Like to inject in a couple places with a mix of pineapple and apple juice when almost done spritz with a bit of soy and pineapple juice place pineapple slices on top tent loosely and finish! Yummy!
Got my first loin can't wait
Pork loin is my favorite leftover meat. I like to use it in fried rice or sandwiches.
Looks outstanding.
Omgosh😲!!! Beautiful 😍 ❤!!
I gotta give this recipe a try 4sure!! Publix has Boston Pork itemx on sale for $1.99pld right now too!! Yummy 😋!!
I picked up what I think is a pork loin with ribs attached.... never saw one like it before! I am going to cook it like this later today. Hopefully there aren't any issues with those bones!
That looks amazing. I smoke a loin a few times a year also using apple but not quite that low. I'll try it next time. Congrats on your deal with Thermoworks. I just replaced mine this summer or otherwise I'd get one.
Fantastic! On the smoker now!
Nice Suzy! Thanks again again!
Nice love that you have your own Thermopen I may get one if it’s reasonable!
Maybe call it the "main course".
What internal temp am I going for, and thank you looks excellent
BRINING is so important for pork and chicken.
Can i inject instead to get the same result?
@@neilbailey1139 Sure, but I'd brine, then marinate. The brine breaks down, the marinade infuses.
Looks Great! Going to have to try!
I love porkloin
Been smoking loin far years always a big hit
Just made this exactly as you described. Freaking juicy and delicious.
Hi, you are always amazing.Thanks😍
Looks awesome. Can you do an overnight brine to it as well?
I don't see why not!
I’ve had excellent luck with an overnight brine.
Great video
I will make this tonight
I smoked it along with oven roasted potatoes and carrots, it was fabulous
I just bought a smoker and have played with it for a month. I have a small 1.5 lb pork loin wrapped in a cherry flavoured bacon. Curious as to how long it might take to reach 145 when smoked at 225-250?
Probably pretty quick! 1-2 hours or so I'd guess.
Susie of you were going to serve a whole 9-10 lb loin would you leave it in one piece, or cut in half?
I'd just leave it as-is unless I needed it to cook faster or it won't fit on the smoker in one piece.
Look Great !!!
Yum
Pork loin is my least favorite bbq item but this looks delicious!
Does altitude affect cooking time or temperature?
Yes, a little. My friend has a great article on this girlscangrill.com/competition-bbq/barbecue-at-high-altitudes/
Looks fantastic! Did you spritz or baste during the smoke?
Thanks! I did not.
@@Heygrillhey That’s what’s what I thought, LOVED the color on that. I’m going to stop (completely) trimming the fat and scoring like you showed. Great presentation.
I see you're a Dalstrong fan. 🤙🍻
Looks 👍
You should have smoked that on that RT 1250.
Lovely Loin 🔪🇺🇸🔥💨
I love pork
It’s so juicy
Did you actually bring your smoker inside for this video
no
❤❤❤❤❤❤❤
👍🔥
I stopped watching when you cut off the fat.
“Where going to jump right into the recipe I a promise”. Then proceeds to not jump right into the recipe?? Why do you fell the need to put the lie in front of the commercial. You could just say the commercial without adding the lie at the front- what do you gain by adding the lie? Just seems strange to choose to lie, when there is nothing to gain from it.
What lie? It literally cuts right back to the recipe.
wow! Relax.
Take it easy, pal.