A few weeks ago, I tried this out. I made my own rub, but followed your procedure otherwise… I’m not kidding, this was the best pork loin I have ever eaten in my life. About to make it again today!
Darrin, I've been bbqing all my life but just recently got a pellet smoker. What a great new world now. Thank you for going over your posts with as much detail as you can. Especially temps and timing. Thanks again for all your programs. Dave
Hi David! Thank you for the kind words and watching, I really do appreciate your support and it helps the channel so much! I love cooking on my drums, but I love cooking on pellets as well! There is no hate for any cookers in my garage! I hope you continue to enjoy your pellet cooker!
Hey Darrin! I recently purchased a Pit Boss Sportsman 820 and ive referenced your channel a ton!! Ive done a loin once already and it was probably my favorite cook so far. I just discovered my local grocer carries Duroc pork so I got 2 of them going today. Cannot wait for the results!! Going to try some Duroc pork belly soon too!! Thanks for the awesome content!!
Glad I came across this video. Im very new to the pellet smoker world. I just saw I have a pork loin roast in the deep freezer that is dying to be cooked. Thanks for posting!
You always inspire me to try different meats on my Austin XL. Adding this to the wish list for this year. Looks awesome, tons of juice and great smoke ring. You have my vote. Keep the videos coming Darrin! Keep squeezing your meat!
All my years of smoking meats and I’ve never once thought about smoking a pork loin. I’m tired of cutting pork shoulders in half to reduce the amount of food I make (small family) so I went and picked up a half loin and I’ll be smoking it for Super Bowl Sunday, following your steps of course. Cheers, mate!
Hell yeah Darrin!! That's one Slamming porkloin, crazy color, insane juices, mouthwatering goodness right there brother!! Good luck in the competition! Have a great one, you all stay safe!👍👊🍻
Thanks brother, I'm looking forward to watching your b-o-l-o-g-n-a video this evening! Appreciate the kinds words, and appreciate you watching man, good luck to you as well, and y'all stay safe too!
Thanks Tommy! Man, it was super and tender, super juicy, and super delicious! Thanks for watching man, I’m looking forward to checking out your video this evening!
Thanks Ricky! You know I appreciate ya brother! Can't win them all, but regardless of what happened, I still had a great time. Thank you for the support bro, an congrats again on 1k!!!
Damn Darrin you never seem to have a bad cook. I use all of your videos to get info and cook for the family. I have got nothing but great compliments and I owe it to you sir. I follow every step and it is always phenomenal. Keep crushin the Competition and BBQ game. Hellofva PittBoss Sir
Brother! I just repeated this recipe tonight on a nice big pork loin. Had a nicely layered fat cap, and rub it with this new rub at Cabelas called Camo, it's the red one.....holy smokes, this shit is so damn good! And I do BBQ and smoked meats myself already, with wild game and all, and this blows everything out of the water by far!
That thing had the taps turned on, crazy juicy! Although, I’m not sure I’m buying the “I’m not one to squeeze my meat” line 😂 Great video as always brother!
"I'm not one to squeeze my meat"...OK, I know it's immature, but I got a good laugh! Thanks for the video, looking forward to trying this cook tonight. Subscribed!
Love the simple approach! Quick question at what temp and how long did you cook for? I still smoke my meat by temperature and time. Though I have been looking into getting a meat thermometer.
I usually don’t advocate for cooking to a specific temperature, but cook to temp on the pork loin, your time will vary depending on size, but if you cook to temp it’ll be perfect every time.
Would cooking temp be same on a pit boss smoker ? Also I couldn’t make out what you said after it hit 140. You let it rest for 20 minutes on wood block or did you wrap it in foil ? Thanks. Love your channel.
Gonna give this a try! Pit Boss 1100 combo. So no apple juice spritzing? Had seen some other vids showing occasional spritzing, or not necessary? Thanks! Looks awesome!!
Maybe a silly question. But I just bought a half pork loin. It’s about 3 1/2 lb’s. So it’s the same thickness as the hole 7 lb loin would’ve been it’s just cut right in half. Do I smoke for the same time I would if it was the whole thing or do I cut that time in half?
Perfectly cooked sir. Even though I had to watch you squeeze your meat on camera. Hope you checked not made for kids.🤣🤣 Seriously, great video and loin sir.
Pork loin is bomb brother! Question….what’s your take on the Oak Charcoal Pellets? I know the burn very hot but how about the cook? Not on this cook but in general? Thx
@@AshKickinBBQ I guess what I meant to say is that if you want to sear with the Pitt boss. On high the flames actually shoot all the up above the grill. Scary!
I've been using Oakland Dust Rubs for 10 years now. Their pork rub is second to none. You might want to try it. You'll thank me I know it! If you try it and it's not the best let me know what is. Oh and I got a loin in the fridge for Saturday!
@@AshKickinBBQ Yes it is I moved from California where it was at most stores now I live in Arkansas and have it imported! I have never found better. If there's is let me know.
So you pull it @ 138 inertial I thought it should be 165 . I’m cooking one on my pellet grill to day it’s my 2nd time cooking one . The first one was a little on the dry side @ 165 internal. Maybe i will try 140 today.
165° used to be the guidelines back in the day. It is now common knowledge pork is safe to consume at 145° for cuts. So pulling at 140° and let it’s carrying over to 145° will yield you a more tender and juicy end product. I hope this helps 👍🏼
Perhaps I was expecting more after watching the Baloney cook off but I was a little underwhelmed.......the loin looked great and I'm sure tasted great but......,?
Sorry to hear my video didn't meet your expectations. If you recall in my last video for the comp, I went all out, and still lost, lol. So I kept it simple this time in hopes of this video helping beginners, or someone cooking pork loin for the first time. Helping people is more important to me than winning any competition. Thanks for watching.
OK. I am apparently an idiot. I'm old. Got brain cells falling out my ears. I can't find any way to vote on the link that you and Joe provided. They take me to the same place, which is a pic of the smoker. Someone please explain in words of one syllable what I need to do to vote.
@@zxoickszx4422 yeah I think that was for the next round, sadly I didn’t make it. But thank you for the kind words, I’m glad you enjoyed the look of the product. It was very delicious!
Lol, you clearly don’t know how to cook a grilled cheese. You DONT cook by time you cook to temperature with pork loin. Pickup a book bro, and I said the smoker temp in the video. Pay attention.
