I had never smoked one of these before so I came to this channel for some inspiration. Was not disappointed at all. Whole family loved how it came out. I made a few changes to mine. Used yellow mustard 1/2 cup. Two tbsp minced garlic from a jar. Used Italian seasoning in substitute for rosemary. After slather, coated whole thing in honey Chipotle seasoning from our butts r smokin. Thanks for the inspiration!
I cooked this yesterday for my father in law's birthday. Wow, what an amazing recipe. I followed it to the letter and it was one of the best cuts of pork that I've ever done. Thanks so much for sharing your knowledge.
I've been watching you for a long time and you've taught me so much! Just wanted to say thanks and to keep it up and that your pimp hand is STILL strong!!!
I've been a fan for years and sent many folks your way as well. When they ask me how I learned to this stuff, I always send them to you! Keep it comin' !
Hi Malcom, I've viewed many videos on cooking, BBQing and grilling and yours are the best by far. Good information presented in a relaxed manner. Keep up the good work!
Hey Malcom - to use an Emeril-ism, BAM, I think you took your production up a notch in this video! That may be the best looking piece of meat I've ever seen come off a smoker. Thanks for continuing to produce the best BBQ'ing videos on the Tube!
Hey wow. Just made up for a bbq tomorrow. Had a loose bit i trimmed off and fried it up real quick. Man what flavor. I'll let you know how it goes tomorrow
Good old Malcolm, with another great vid. He's such a good teacher. This piece of meat would cost around $200 here in australia. Might just do a piece of this.
Mother of God! Yea I as well used to watch few other BBQ youtubers- not anymore- I followed Malcoms' deal on Brisket and I about fell to the floor- every since then- as far as I am concerned Malcom is the MAN! He practices what he preaches - you can't go wrong with taking notes from this dude. You know what they say- Never Trust a Skinny Pitmaster! Thats not a knock thats a complement!
Belt fed studios.....you are absolutely correct on what you have mentioned. I have used Malcom's experience and tips and have created some great stuff. check out his rubs and injections they are nothing short of the best out there.
I love everything you cook man. I used to watch another bbq channel but I switched all the way to you. where could I find some of those thermometer you use for the grill?
Trying this tonight. Nervous about cooking time cause I’ve done boneless loin before at this temp and it took much longer than 1.5 hours. I’m doin an 8 bone, 8 lb bone in loin. Thoughts?
Thoughts on doing a reverse sear type cook on something like this? 180-225 until it hits an IT of around 130 and then fire it up to 450-500 to get the crust and finish the cook???
Hey man, I'm afraid to use the wet rub you made for this roast because I have family that doesn't like mustard. I love it! Do you have any other wet rub recipes that would be great for a Christmas roast?
Hey Malcolm got a question were do you get your gloves to handle hot stuff like pulling apart your pulled pork were can I find a good pair of gloves thanks buddy keep up the good work
Dude, were in the heck do you get your meat from? I've never seen in any store the monster cuts that you always have. And, how many people are you feeding?? Love your channel, my go-to on how to cook meat
What perfect timing for putting this vid out!!!!! I just found a pork rib roast like this at my commissary (yes, retired military) and am going to do it up on Saturday!!!!! Thanks Malcom!!!!!!
I think this would be wonderful, surprised me that you didn’t inject this Malcom, !! You left no idea on the timeline for this cook? Would appreciate a little more info
Thanks Mr & Mrs. Reed, Great per-holiday (or main Christmas) recipe. Wish all the best to your family brother. See you next year? What, no Christmas ham cook? Lol.. Mac
Great video. I came across one of your videos looking for a steak recipe a d have been watching ever since. Will your cook times and temps also work on the Big Green Egg? Unfortunately I don't have as many different grills and smokers vas you do. 🙁
Oh yeah - just hold the temps steady and watch those internal temps. Depending on the size of the smoker, you might want to rotate half way through the cook to ensure it's getting an even cook.
yeah - the flavor created by the fat and juices hitting the fire is hard to beat. But when you are doing a long cook sometimes you have to use a diffuser plate to get the proper cook.
HI Malcom, unfortunately do not have drum smoker and instead will be using my big green egg. Should I use my heat deflector? or is it fine to just lay it on there in direct heat.
Hi Malcom, love your channel. I love this pork loin, cant wait to try it out. Also, I love lamb, could you please do leg of lamb or lamb roast. Thank you, love you bunches!
That pork loin rib roast/pork prime rib looks and smells great! Would you brine it like you did on your bone-in pork roast? How would you get more smoke flavor in the roast without overpowering the flavor of the meat? What are your thoughts on smoking the meat roast low and slow and final sear vs. sear at the start then, smoking to finish at 140 degrees? I like the look of the finished dish, juicy and just passed pink in the center and slightly charred outside! By the way, Costco in my area has that bone-in pork roast at $3.29/pound! Almost half the price of the nearby *ucky's, Awesome tip!
That turned out amazing Malcom! Love the combo of seasoning you used in the wet rub. I just visited Compart's website and can't seem to find this bone in loin. I'm finding a French cut loin but not this one. I've got to try this, awesome video!
you're videos are always awesome brother. but I noticed you don't talk about how long you're smoking certain products in all your videos. is it not always about the time limit, but sometimes just about internal temp?
HowToBBQRight Malcom Reed thx for the great video. agree it's about temp but could you give an approximate time that it took? just helps when planning to do this myself! thanks!!
Love it! Malcom talks to us about this recipe - and other great BBQ tips - on Saturday's Countryside BBQ Pro Shop Tailgate Guys Radio Show, 11:05-noon CST on AM 1340, FM 92.3 and online at 1340BigTalker.com
