How to Smoke Pork Loin | Steve Raichlen Bourbon Smoked Pork Loin Recipe from Project Smoke
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- เผยแพร่เมื่อ 5 ส.ค. 2024
- Learn how to smoke pork loin like a grill master with this recipe from Steven Raichlen's Project Smoke. Pork loins are the perfect cut for smoking and this recipe gives the meat a delicious bourbon-infused, smoky flavor everyone will love!
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CHAPTERS
00:00 Intro
00:31 Season and cut open the pork loin
01:11 Add whiskey and dijon mustard to the inside
01:49 Sprinkle with brown sugar and lightly pat
02:06 Moisten the brown sugar with more whiskey
02:15 Fold the roast and season
02:31 Wrap with smokehouse bacon
04:02 Smoking on a Memphis Wood Fire Grill
04:19 Set the cooking temperature
04:30 Cooking time
04:34 Mustard Brown Sugar Whiskey Glaze
05:05 Baste the pork loin
05:36 Final step for a candy crisp crust
06:24 Meat temperature check
06:58 Cut and serve
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#porkloin #porkrecipe #porkbbq #pelletgrill #grillrecipes - แนวปฏิบัติและการใช้ชีวิต
You've given me so many ideas on how to take this up a notch or two! Thanks!
I've now cooked three pork loins using this method of Steven's and my friends and family can't get it often enough. I've added one ingredient, totally optional, to make the glaze a bit thicker and stickier to the meat (raw honey) but otherwise am following the directions exactly. This is a fantastic way to cook and serve pork - everyone loves it - and it's an elegant dish when served. Kudos to Steven Raichlen.
This is my new favorite pork loin recipe! Thank you Bob Ross! I mean... Steve Raichlen! I did 225 degrees for an hour, then, 400 degrees til 145.
I tried this recipe, almost exactly as Steven did it here. It was fantastic. I don't think I have ever tasted better pork loin, nor more juicy and tender. I'm completely sold on this method, and I did it on an Oklahoma Joe's drum smoker. It works!
I've watched a lot of pork loin smoking recipes - this one looks to be one of the very best. This one I choose to try first.
Great recipe and came out great! Thank you for sharing.
I was very disappointed when he didnt take a large pull from the bottle after dousing the meat. I felt that would have been the right thing to do in that moment at 1:18
Eww... He had raw pork fingers and ruined that bottle.. :-)
I dont disagree with alex s, he might have ruined that bottle by using his raw pork fingers, but you saw that glance at the camera like he was thinking about pullin it
I was thinking the same thing. guess I'm too used to other smoking channels where they all do that. and from my personal experience too LOL! Cheers
Agreed, I fell like anyone in real life making this would have to have a drink of the bourbon if you're already going to the trouble of taking the cork out....
Well, I am sure I am going to try this! Good video too!
Looks fantastic
This was the best pork loin I have ever done. I did use a different glaze (Tastefully Simple Bayou Bourbon Glaze) and it was super!
0:27...when she asks about your meat.
YOU SIR ARE THE BEST
i prefer to weave the bacon but that looks good.
I wonder if he has a recipe for Bourbon Chicken similar to that of the kind you get from the _Cajun Big Easy_ chain. I've tried my own Bourbon Chicken and it came out alright. I'd be interested to see how he does it.
The loin looks delicious. We don't drink so we would forgo the whiskey, other that that I love the recipe. Keep smoking!
Please explain why I need to use artisinal smoked bacon if it's going into a smoker?
Paul R because it’s cooking at 300 degrees and will add very little smoke in an hour and a half.
Didn’t make a difference when I used my Costco low sodium bacon cooked with Pecan wood. Took 2 1/2 hours but came out extremely tasty with a nice smoke ring and plenty of flavor.
I like ur recipe but I think I will try low and slow. 225-250 deg. Then a seat at the end like u did. Thanks for the video.
Dittos, to get a little more smoke flavor.
I'm curious because I see a lot of the comments mentioning he's not smoking it very long, but even being bacon wrapped, I would think pork loin is too lean to smoke low and slow. Will the bacon add enough fat to smoke a loin?
Why didn’t y’all do a basket weave with the bacon?
How do you keep smoker so clean?
They buy a new smoker for every episode
They have a team of 20
Smokily dokily neighbor
might as well eat a lolly so much sugar
Dijon first then rub...
Be nice to have a link for the recipe so you don't have to write it down!!!
I like it but I used Tequila instead of whiskey
looks overcooked to me, no pink, no juices! Gonna try that tonight, will aim for 145 if that was 155F
Update. Cooked it at about 275F (home made smoker, so not as precise as that Memphis one!!) Pulled it from the smoker at 140F, switched it to the BBQ with the glaze and pulled it at 145F. Taste was great, however the ''white meat'' was a little dry but the more pinkish meat was perfect. Also I had a beautiful pinkish smoke ring on the roast. MMMM!!, its a keeper, very good. Not sure how to keep the ''white meat'' moist. Just wondering if it would be safe at 140F.
That hair!
hes married..... lol
Dudes obsessed with glaze.
Butterfly with two cuts and make a roll so you don't leak everything out the side like a noob
I hope your not calling Steven Raichlen a NOOB! WOW!
Dude said the strings are tasty. Pretty sure hes never done this before.
Looks dry / tough at that temp. 140 then rest 10mins for me.
.
Mustard then whiskey then rub. Why do these BBQ guys often do things backwards
Patek Philippe, the plain one, that's too much sauce. imo
Too much on the slice he cut? Or altogether?
I like to taste the meat not just seasonings and with this much rub and spice the meat is not going to shine as the star. I guess if you bought poor quality meat you would need this much seasoning.
real wood not glue pellets is the only way to smoke meat !!!!
There's no glue in most pellets, only wood, just compressed very tightly.
Apart from the sugar addiction - why not just enjoy pork with a wee bit of salt and pepper.😉
Only salt and pepper? 😳😳😳😳😳
There’s a difference between whiskey and bourbon
Bourbon is a type of whiskey
All Bourbons are whiskey.
But not all whiskeys are bourbon.
you ruined the rub when you placed the dijon. come on now use common sense
Exactly
All pork need a touch of cinnamon 1st thing! 2nd is butter, 3rd is garlic then what ever else even bacon and ham needs a touch of cinnamon ALL PORK DOES
Great cooking and flavour but...the "grill"
Being in Memphis ive done my research, it's not made in Memphis.
Its made in CHINA.
Its a real over priced bucket of shit that used to be made like a tank in the great state of Michigan.
Also you should never need a knife to cut smoked pork.
George Taylor its not pulled pork genius
Looks a bit overdone. I go to 145 degrees to preserve juiciness
That's not a smoker, that's a grill. A good smoker is wood fired and would never look that clean. Of course when your grilling on a golf course I'm sure your upper side, us good smokers are down home people that know the years of char inside the smoker is what adds to the flavor.
Have you ever used a pellet grill? I've been to 14 bbq joints in my area and the one with the absolute best tasting and consistent product uses commercial pellet cookers exclusively. After I got the 411 from the owner, I ordered a pellet grill immediately. And fyi...pellets ARE wood. It's a live fire smoker.
Wtf did you do to that lol. Can’t even taste the pork!
this guys a joke. smoke on smoked bacon on candy filled candy syrup. There is more sugar than pork on that overpriced grill.
You need to get a new spokes person turned it off as soon as I heard him speak
that did not look super appetizing