Smoked Pork Loin Roast | Chuds bbq

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Today I’m gonna smoke a honey bourbon holiday pork loin. A little leaner choice, to bring to your next holiday gathering or just a fantasteic pork sandwich! Give it a try for yourself!
Brine
4.5k water
225g salt
Ss5g brown sugar
5-10 cloves
5-10 allspice berries
5g red pepper
5g juniper
10g mustard seed
4 star anise
3g nutmeg
5g peppercorns
150g cider vin
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Опубликовано:

4 окт 2024

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Комментарии : 103

@Austin-Nes 2 года назад

Thanks for cooking these off-cut style videos. I love getting the fresh ideas that may be more budget friendly for some. Keep it up!

@williameholt6364 2 года назад

Great cook as always Brad. I’m a huge fan of your “off cut” cooks! Keep them rolling. The brine you used sounded delicious!

@pitbossross2542 2 года назад

Wow I'm impressed with Porter Road. Reasonable prices and lots of options. Definitely going to give them a go!

@ChudsBbq 2 года назад

do it!

@thegentlemandrummer8753 2 года назад

I’ve just started cutting back to get to a healthier weight, this recipe will come in handy! Thanks Chud!

@shaneaghan7013 2 года назад

with all that brown sugar maybe not :P goodluck though :)

@BMoRideNGrind Год назад

Big up Porter Road!! They’ve been doing it right since day 1 here in Nashville!! ❤❤❤ Explore their options. Everything slaps.

@andrewschmieg1669 2 года назад

It’s like you were looking in my fridge last night. Cooking a pork loin for a dinner with friends tomorrow night

@bierbrauer11 28 дней назад

Our Costco does a pork loin sale around Black Friday for $0.99/lb and we stock up. Giving me great ideas other than my usual German pork chops or Tonkatsu!

@k20fa5 2 года назад

I've been looking at the pork loin roasts since every other cut is getting so expensive! I'll have to try this! That glaze looks AMAZING too!

@jcsmith3806 2 года назад

Hey, lol. I've lost fifty pounds eating fatty meat. My smoker barely gets a chance to cool down and is the best tool you can have on a carnivore diet. 👍

@ChudsBbq 2 года назад

yeah.. I think the beer is my real problem

@24kachina 2 года назад

Awesome as always! Still holding out for a butterflied loin stuffed with homemade Chudrizo and episode, porchetta style. Happy cook something outside holidays.

@madrabbit9007 2 месяца назад

I bought a pork loin because its pretty cheap per pound. Can't wait to try this.

@williamlott7612 2 года назад

I love to baste myself with Irish whiskey when I smoke meat. The trick is not to baste yourself so much you forget what your cooking. Darlington, South Carolina

@PilotMcbride 2 года назад

I’ve done quite a few loon roasts, but to ensure juiciness I pump it with melted lard prior to smoking. Works a treat.

@koukitype180 2 года назад

Love your videos señor. Actually working on my first 60 gallon smoker. Will definitely be using some of your ideas. Keep it up!

@clydenash9990 2 года назад

I need to make that glaze. Amazing!!

@805BBQJUNKIE 2 года назад

Chud your the man when it comes down to cooking

@buddywilhite2333 2 года назад

Enjoy the videos love the personality

@michaelgresley101 2 года назад

I just tried this on the Webber kettle and it turned out amazing! Love your videos!

@apexpredator40 2 года назад

One of my favorites! Nice and quick cook too. It’s rare but sometimes I find some bone in loin. I try and emulate the Kreuz or Smitty’s style

@RumandCook 2 года назад

Damn fine looking roast right there. Good job. Love me some pork.

@richardhuff8201 2 года назад

Bradley, hope you and yours has a very Merry Boot Snake!!

@AntsBBQCookout 2 года назад

The gloss was amazing 🤩 great cook 👏

@shaneaghan7013 2 года назад

tasty... Merry Christmas my dude!

@TRIPLEBsBBQ 2 года назад

I do a glaze pretty similar. Good stuff 👏 cheers 🍻

@victorgalvan406 Год назад

That glaze would be epic on some bone in pork chops! So good.

@mattbuchwalter2320 2 года назад

Bro! I'm a new subscriber (several months now) and you absolutely rock! I feel like you're my bbq/drankin' sprit guide. I started off my offset journey with the pork tenderloin, so TY for sharing this! Gonna try the glaze for sure. Happy Holidays \m/\m/

@warmsteamingpile 2 года назад

Looks delicious. I have two pork loins curing in my refrigerator for back bacon.

@joemiller3538 2 года назад

So I went to Porter, they didn't have pork loin? Also out of stock on a lot of other stuff. BUT, they had some other cuts that really interested me at great prices. So, ordered anyway. Hopefully they will stock this pork loin cut because I'd like to try it.

@ajvot71 2 года назад

I smoke pork loin all the time and love it, but haven’t done a brine and glaze like you just did. Definitely going to try this. I’d like to see your take on Canadian bacon some time. I just use a simple brine and smoke, but you always seem to add a little something extra to your version of a recipe. I would also love to see you make some rumaki. It’s a great appetizer that I think most younger people haven’t heard of, or don’t want to try. It’s wonderful on the smoker with a yakitori or teriyaki glaze. Keep up the great content Bradley! I look forward to Tuesday morning to see what’s goin’ on!!! Btw, I loved your lamb video and have made it a couple times. Everyone needs to subscribe and go back and watch all of your episodes.

@lou_mat8256 2 года назад

I think he made a Canadian bacon recipe, he did eggs Benedict with homemade English muffins

@MrMoosefire 2 года назад

Ive got 2 or 3 loins in my freezer that I got on sale. Might try this. Looks great!

@itssoeasyjimcandoit.7029 2 года назад

Way to Rock the Kentucky Bourbon! Cheers!!

@masashiohira347 2 года назад

Hey, I just found your channel and have been really enjoying the videos (and subscribed). This pork loin looks great. Is the glaze recipe posted? I have a little time off coming up, and I want to try making this, as well as your easy pork sausage. Thanks!

@itllbeawrightyep5579 2 года назад

I like doing these on a rotisserie in my old charcoal charbroiler drum good and juicy. Also love the big red hat.

@brianhornby2564 2 года назад

Another great video, one comment on the sugar. When you boil it to make a simple syrup it does more than mix, it breaks the sucrose bond into their two parts of glucose and fructose. This makes the mixture sweeter and more stable. Also great for cocktails, tell Cockburn.

@julesl6910 Год назад

It's called an inverted sugar, good for brewing too.

@thorjustin95 2 года назад

Pork loin with roasted vegetables and a nice gravy is my go to holiday meal.

@emericanchaos 2 года назад

Ohh. So the student has become the teacher. I do a lot of pork loin roasts. Local grocery store always has a deal on the full loins for $10-14. I cut the ends off for roasts then slice the center into 2" chops. IMO you overcooked it. 140 and then a sear is a lot for loin. I do these with a low and slow pit around 225. I try to put the roast in a cool spot too so it comes up to temp as slow as possible while sitting in smoke. For this cook I would have pulled the loin at 120-125 in the center and then moved it to the sear or take it to 130 and rest it back down before searing. 130-135F is about as far as you want to go. The carry over will usually give you 5 degrees more for a med well finish. This critique is coming from the fact that you mentioned your temp and the slices show a little bit of fuzz. Looks like the back side of an old leather belt. If you pull it sooner you get juicy, smooth slices. That's my two cents. Love the content Bud. I learn a lot from you. Thank you much!

@marcushardigan6985 2 года назад

Magical. Definitely taking notes.

@toddstropicals 2 года назад

Yum!

@anthonyblevins3467 2 года назад

Hello, thank you for rocking the Weber. I’ve only watched a few videos and love every one you post! What knife set is that?

@ZazelReacts 2 года назад

literally cooking this exact same thing on my new pitboss my missus got me as an early christmas/birthday present. my glaze was gonna be different but i think im gonna go with this glaze instead cos that looked super tasty.

@chrisquin9 2 года назад

Looks like the views are starting to drop . . . Time for a Christmas brisket cook!

@ChudsBbq 2 года назад

lol tune un Tuesday

@chrisquin9 2 года назад

@@ChudsBbq Always do!

@josevasquez7990 Год назад

Holy crap! You were absolutely correct! I was not subscribed after all this time! Fixed it!

@holysmokebbqandsoutherncooking 2 года назад

Love the bourbon honey glaze!! I can’t wait to try that out! Definitely gonna try that on some ribs!

@ChudsBbq 2 года назад

I planned on foil boating it but it cooks too quickly

@jwborchers35 2 года назад

Looks good, might have to tryu soomething similar to this when I get back home from Austin in a couple of weeks.

@chrislippers 2 года назад

This might be a stupid question...but can you reuse the brine?

@kristophergavin25 2 года назад

Looks amazing man, you should do a date night steak and lobster tail dinner

@norcalniner 2 года назад

That's coming up in this household!

@S1L3NTG4M3R 2 года назад

THANKS - Chuds bbq - Mr. Bradley Robinson!!!

@PreppyHorror 2 года назад

I was just thinking about this today

@mindobersaglia3374 2 года назад

I have a wild pig loin and I will be cooking it up now !

@SaltPepperFire 2 года назад

That looks great bro!!!

@darthgbc363 2 года назад

4:05 This is where I stab a pairing knife into the loin multiple times & poke (with a wooden spoon handle) garlic into each hole.

@deanm4138 Год назад

That looks very tasty

@mywilltolive1 2 года назад

Great Video, how bout some pork belly spareribs?

@glennwilliamson7911 2 года назад

Love the channel. How about cooking some goat or maybe rabbit or even better a coon? Or just make more delicious sausage.

@sethmiller3144 2 года назад

Sound good!

@lovebbqnoles367 2 года назад

Man Your Videos are Awesome Bruh! Side effects? Why Did You Pat Your Belly?? Hmmm LoL That BIG A$ RED Hat,. Man You Crazy A$ Hell! lol

@cynicalcb 2 года назад

Where’s you get that Santa hat? I love it

@shaneorr1476 2 года назад

Happy animals taste best

@jarhead159bla9 2 года назад

Have you ever tried wrapping a pork loin? Like in butchers paper or tinfoil? Just wondering if you have ever done that and how it turned out? Thanks

@lostmypicks 8 месяцев назад

My pork loin comes in a long tube shape... lol

@johnblachaniec8856 2 года назад

Always enjoy your videos but i would have taken it off the smoker at 130 and then glaze, finishing it to 140 ish...then let it rest...

@vidcammaster 2 года назад

LOVE THAT 1792

@ChudsBbq 2 года назад

same

@averagemodeler 2 года назад

Beautimus!

@robertgainey7406 2 года назад

Where do you buy your knife case rolls

@johnfarrow3903 Год назад

but no recipe for the bourbon glaze?

@kellyschue3103 2 года назад

I kust got a bone in pork loin roast like to see ya do a video of that

@butopiatoo Год назад

Cut to B roll shot of Chud flaming his right arm.....

@Soplas_Chile 2 года назад

Pork brisket???) 😱 can you cook one brad?

@Rocky1115 2 года назад

He did a video already! It was about 3-4 months ago. IT WAS AMAZING.

@PaceYourself 2 года назад

Even if your content devolved to "today I'm gonna show you how I cook a good ol' flip flop", I'd still watch the heck out of it. (I prefer American Eagle's for flavor btw)

@ChudsBbq 2 года назад

confit flip flop.. cooooming up!

@jaredpage8961 2 года назад

Bro. Be careful. That rosemary and garlic are NOT fully dissolved. Make Texas style hot links.

@crimson.mo20 2 года назад

Love the recipe! But where’d you get that hat! Would love to get it for Christmas this year

@ChudsBbq 2 года назад

it's from Duluth trading co

@WhiskeyTango84 2 года назад

Rib roast? 😁

@andrepatterson7058 2 года назад

👍🏽👍🏽

@sohamsengupta6470 2 года назад

Commenting cause frankly this video has far too few comments

@hugueninhank4168 2 года назад

you realize those spices were wasted right... spices must be heated to release their oils into the water to actually affect the meat.

@joshwilkinson9350 2 года назад

In the description the recipe says Ss5g brown sugar. Wtf does that mean? Thanks

@kevtz83 Год назад

Yep, this is useful info that a reply would have been nice to have.

@spacekrebel2331 Год назад

Details are more important then your smirky commentaries

@Rubio_Eric 2 года назад

Fat is great for you. Its the carbs and sugar that gets ya

@gladysbigg77 2 года назад

Yes! I've been carnivore for 4 years now. Lost over 60 lbs, and never felt better. Just keep the carbs and sugar as close to zero as possible. Otherwise, if you combine sugar and fat, you activate the Randle Cycle, which leads to diabetes and insulin resistance. So take it easy, Brad, on that honey-bourbon glaze, if you want to slim down!

@Rubio_Eric 2 года назад

@@gladysbigg77 what about beer?

@gladysbigg77 2 года назад

@@Rubio_Eric Beer is pretty high in carbs as well. If you haven't already, watch some You Tube videos by Dr. Ken Berry, MD. He has a lot of videos on Keto, Carnivore, Ketovore, etc. He probably has some on alcohol consumption, that beer is not as harmless as we used to think.

@Rubio_Eric 2 года назад

@@gladysbigg77 dammit im screwed! I follow all the carnivore rules but at the end of the day I drink a few beers

@gladysbigg77 2 года назад

@@Rubio_Eric Well, maybe not. What's your total carb, not net carb, intake per day? If you're metabolically healthy, not overweight, not diabetic, and your HA1c is below 5.6, a "few" beers probably won't hurt. Just make sure it's a few, and not a few more! But, you'd be better off cutting it or eliminating altogether. Your liver and pancreas will thank you.

@cameljoe008 5 месяцев назад

dude needs to learn his cut of meat that was no pork loin i was raised killing hogs and beef and i aint never seen a wide flat pork loin

@ibeonit1 2 года назад

Confit some deer

@ChudsBbq 2 года назад

cooooming up!

@wntu4 2 года назад

Ok dude you absolutely need to get one thing straight in your head. Eating fat DOES NOT MAKE YOU FAT. Got it? CARBS...those make you fat. Think about feedlot cows.