Looks amazing! The beautiful thing about pork loin is it doesn’t take too long to smoke/cook, yet still taste great and will impress your friends and family.
Malcom, used your recipe for cranberry sauce! Oh my! It was a hit with even the "cranberry critic"! Mixed some cranberry sauce with cream cheese for a cracker/cheese dip prior to Thanksgiving meal! Thank you!
Wow! Looks amazing, tons of juice in that badboy 👌 might have to give this a shot on my Yoder! Thanks for sharing brother! Have a great one, stay safe!👍👊
I only buy the canned oceanspray cranberry jelly type.... Nothing compares... I didn't talk to my mom for four years because she forgot it one Thanksgiving.
Any idea if he cooked this fat side down, or fat side up? Haven't smoked a pork loin before so I'm not sure, or if it even matters. Don't see anywhere in the instructions or video where it says either.
How long did it take to reach temp for the 3-4 lbs loin that was recommended? I have a 5.5lbs loin, trying to see how much time to allow to reach temp and be ready on time...
I've done 4 lb. pork loins before at 225° and they usually take about 2 1/2 hours to reach 140° internal. Smoking a 5 1/2 lb loin at the higher temp probably puts you around the same time frame, maybe a little plus/minus. If you're planning out serving time when folks sit down to eat, allot yourself 2-2.5 hours for the cook and just make sure to monitor your internal temp. That's my two cents, anyway. :)
Man, iv been with you for quite a few years (Somewhere around 200k subs). I do not know how you do not have your own show. I guess because those aren’t popular anymore. You guys should be proud of the growth in this channel and you did it all by yourselves with a little help from friends. The production quality along the detailed and rhythmic instruction are everything. Keep at it, and I’ll be right here with ya every Thursday and Friday.
My wife asked me the other day if she needs to clear out a space for Malcolm between us in our bed... I told her that would be a good excuse to upgrade to a king! Now I’m on the couch but I can’t stop watching!
Im cooking a GIANT loin this weekend and still hadn't decided on my method, looks like I'll be rolling out the UDS! Timing couldn't have been better, this looks delicious!
I wonder .....How much the property values went up when Malcolm moved into the neighborhood???? My neighbors love it when I fire up the pit and I’m no where even close to Malcolm level.
DAMIT !! Malcom you do work o'l son I need too an want to eat everything you make. Thanks for all the Knowledge you share, you are an amazing man, and a amazing cook.
I know a few folks that need to watch this video, because they always seem to overcook their pork loin and there is nothing worse than overcooked pork loin lol
Malcolm... Man I had to grab a towel cuz that was a slobber knocker Hoss. I love cranberries and made my own sauce for years but not that way. So this turkey day it is on like donkey kong.
Malcolm...my apology is this has been asked and answered before...but any chance you could do a video on how you decide which of your many grills to use when you cook something? Thanks for considering.
Hi! I need to feed 18 people at my daughter's wedding. The wedding is at 6 so we will probably eat at 7. I was going to smoke the pork (at least 9 lbs) the day before since we will be super busy getting ready. Is this a good plan? How can I reheat it so that it doesn't dry out? Please help me!
It is not a good plan. First, you need to know whether you're cooking pork tenderloin or pork loin. Loin has a fat cap, tenderloin has very little. Either way, I would not cook it the day before and reheat. Since food is the second star of the ball, I would not cut corners and rush it. It should not be very expensive to hire someone to have it smoked and ready for your serving time. Shortcuts on the food is not a good thing. Again, take some stress off of yourself and get qualified help. I have two grown daughters...been there done that.
