Smoked Pork Loin - Pellet Grill Pork Loin - Cookinpellets 

PAUL NORRIS that’s awesome! Welcome to the pellet game my friend! You will love it! And thank you for the kind words I hope it turns out amazing for you!

kidrockn4vr thanks brother much appreciated!

Thank you! I appreciate it

Nah I'm sticking to 160 for pork I don't care what the USDA says😂

Awesome, good luck and smoke on brother

Thank you! I appreciate it!

mike trujillo thank you!

Gwen Weaver thank you!

Awesome thanks for watching!

That’s the way some of our family likes it so that how I cook it.

Sounds delicious, so for me cherry is king with pork, followed by pecan. Apple is great too and hickory is not a bad choice. I don’t necessarily care for mesquite but some people like it. Trial and error is the best way to develop the best methods.

Wayne Lawler our store, any Cookinpellets dealer, Cookinpellets.com, or amazon. Dealers are your cheapest option!

Just scared of those little 🪱 coming out of undercooked pork!

Good thing about low and slow is that it is still tender at 160. Can’t argue with video evidence

​​@@travismoore47 Yep I smoke my pork lion on my Lang to 160+ and it is super tender and juicy every time! I would never eat pork at 140 and I don't care what the USDA says is a ok temp lol

​@@jdubb0113 20 years ago I wouldn't have eaten it at 140, but it's perfectly safe. Some people will eat it with a little pink still in it, I wouldn't do that.

@@lunsy9420 nope, I just don't feel safe eating it at that temp or pink lol

I appreciate it!! Thanks

Yep I like to do 165 and it’s always turned out well!

Thanks I appreciate it!

I thought I accidentally deleted your comment. Sorry about that

It happens

Both are perfect options, 140 is great, we are use to taking it to 160 for some of our family members.

I understand and that is your opinion to have, I have always cooked to 160 and i have never once had a loin that was not tender and full of juices. I have served this same loin many times and have people begging me to cook for weddings and events. Unfortunately that is not in my capacity right now. But everyone has their own methods and opinions. And I’m perfectly okay with that when you are respectful about them.

It’s not something we do on purpose, and is something we are trying to work on.

Why not let the guy cook his meat how he wants to cook the meat.

Hey William - Sounds like you're an expert! I tried to find your RU-vid Channel so I could follow your amazing advice. Oh wait! There isn't one! I'll stick with Steven - hasn't steered me wrong yet. Until you're in the arena - go outside and cook your own way and quit pretending to be the smartest guy in the room - 'cause you aren't!

I appreciate the love brother! I’m glad you get something from our videos! Smoke on!

Okay first of all i prefer to do 160° on my loins, sometimes 155° but I love all the armchair cooks who can read a cook book telling me it’s too hot. It was in no way dry, in fact if you watch to the end you can see the juice running on the cutting board after it was sliced and we had to soak up juices with paper towels. Second, it all depends on how a cut of meat has been prepared and cooked, I take money muscle for competitions up to 195° and the judges seem pretty happy with it! Which brings me to my final point, we have multiple awards for our bbq, we compete across the country including the KCBS world invitational championships, I went to check on your videos and I was shocked to see you didn’t have any (not really, guys like you never do) if you want to be polite and disagree and have a discussion about it that’s one thing but do not jump on peoples channels being rude when you don’t throw your hat in the ring. True bbq people don’t act like you sir, have a nice day!

That’s also a good way, I would still take mine closer to 143-145 before resting, but some of our family like there’s to not be pink so we usually do 160