I brine this cut overnight. A lot of people might consider this cut boring but brined and smoked turns it into something phenomenal. And yes, it’s cheap too!
Just a basic salt, sugar, and water brine but add garlic or whatever you want. I feel like the flavor comes from the smoke and the rub. I pull it at 145 and let rest for at least a half hour
This recipe is so easy and delicious. I went to her website and made her sweet rub. Absolutely delicious and meat was tender!! Thank you for a Great recipe!!
I tried this style recipe and I didn’t like how it came out ! Then I tried another recipe where I had to brine the loin overnight and then I smoked it and came out great !
Pork loin is kean and can dry out quickly. A tip, only cut off what you need. The juices will last longer. If you slice the entire loin, the pieces that doesn't get eaten will dry out.
Forget Sunday dinner. Bake a pan of biscuits and scramble some eggs. I make this for breakfast all the time. Pork loin is also my smoker break-in/test meat. Simple, easy, hard to screw up as long as you don’t smoke too long.
This is why I love your channel "you can grab it on my website" this is very helpful for us over here in europe that can't buy your rubs. And if we where able to we have to pay tax and customs that cost more then the product it self. I am going to make this tomorrow ❤🙏
Sometimes chefs, and barbecue champions, make things more complicated than they need to be. I took a pork loin, sprinkled it with Lawry''s seasoned salt, and put it into the smoker at 225F until it reached 145f internally. Done! And delightful! I'll try it your way also, as your recipes haven't let me down yet, but an easier way is still a great way to go. Flavorful, smoky, tender and juicy!
Температура очень зависит от времени приготовления, вот ради интереса погуглил и получается если время большое (то микроорганизмы погибнут) ребята которые готовят с сувидом, вообще шпарят по минимальной температуре и максимальному времени, обычно в рекомендациях указана температура при которой бактерии гибнут моментально, но с увеличением времени обработки, можно обойтись и более низкой температурой. Как то так, есть целее таблицы, с ходу не нашел, и... если волнуетесь, сделайте выше, ведь Ваше спокойствие, это часть трапезы, с наилучшими пожеланиями🤝@@SashshaF
Я имел ввиду, если дошли до 62.5 и дальше поддерживаем ее постоянной (62.5) еще часок, то думаю нормально, если дошли до 62.5 и тут же решили подавать к столу, то... наверное стоит чуть поднять температуры для своего спокойствия.
Looks devine, will be giving this a go at the weekend. Love you guys and your website and recipes are amazing. Probably the best cooking programme on RU-vid. When are you going to start distribution of your products to the UK
I employed this recipe with great satisfaction! However, I brined it overnight, then added a heaping tsp of my own smoked ghost/habanero spices, as well as 2 tsps of ground ginger to your sweet rub recipe. I discovered your YT page yesterday afternoon: I look forward to visiting more often. Merci & Kudos!🖖🙌
I picked up what I think is a pork loin with ribs attached.... never saw one like it before! I am going to cook it like this later today. Hopefully there aren't any issues with those bones!
That looks amazing. I smoke a loin a few times a year also using apple but not quite that low. I'll try it next time. Congrats on your deal with Thermoworks. I just replaced mine this summer or otherwise I'd get one.
I just bought a smoker and have played with it for a month. I have a small 1.5 lb pork loin wrapped in a cherry flavoured bacon. Curious as to how long it might take to reach 145 when smoked at 225-250?
“Where going to jump right into the recipe I a promise”. Then proceeds to not jump right into the recipe?? Why do you fell the need to put the lie in front of the commercial. You could just say the commercial without adding the lie at the front- what do you gain by adding the lie? Just seems strange to choose to lie, when there is nothing to gain from it.
Excellent video with all the info. Tried this recipe and it was delicious. Only negative comment would be that you need to sharpen those knives. :) All the best
Like to inject in a couple places with a mix of pineapple and apple juice when almost done spritz with a bit of soy and pineapple juice place pineapple slices on top tent loosely and finish! Yummy!
@@Heygrillhey That’s what’s what I thought, LOVED the color on that. I’m going to stop (completely) trimming the fat and scoring like you showed. Great presentation.
