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Looks beautiful, @MadB. Love any and all of the recipes that you show us. Wonderful way to smoke that pork loin. We are all learning from one of the best Teachers on RUclips.
Love your videos - Thankyou ! Im a rookie with the pit boss smoker and im using Meater probes. I bought them so I could attempt expensive cuts with a relative amount of control, and not risk ruining the cook. Im finding the ambient sensors on my probes consistently read lower than the pit boss internal temperature sensor, so i turn the heat up so they read what you say the temperature should be. This is making everything cook too fast. A learning curve for sure !
Thank you! I wouldn’t worry about the ambient temp reading on the MEATER. Especially when you first put the meat on and it is cold and evaporating moisture, it will create a cooler air bubble around the meat. As you cook longer it will read closer to your actual cooking temperature. So leave your smoker temp where it is and use a separate probe somewhere else if you really are concerned about the accuracy of your smoker temp.
Great presentation, thank you. The tenderloin and loin are two separate muscles in two different locations. The tenderloin is inside of the rib cage up against the spine and accessed from within the body cavity. The loin is much larger and on the outside of the rib cage between the skin and vertebrae rib cage. There’s a pretty large price difference to at the store
For the most part, I followed your recipe for pork loin on my PitBoss. It came out exceptionally flavorful, juicy and very tender. The primary variable was the seasoning…I used Meat Church VooDoo…a fantastic rub. My bride of 41 years loved it as well. Thanks!
As an avid viewer from Western Australia could give us the temperature setting in Centigrade too. So many American channels forget this. Keep up with your extremely informative videos..love em.
Alexa will give you the centigrade from how we do it in America. That’s how I get mine or America if another country has their own listed. You probably know that but I’m just trying to help thanks.
Thanks for watching from down under! Yeah, I'm just trying to keep it straightforward for our American audience. I'm afraid I might get it wrong since i never use this scale if I tried.
I’m cooking at 300. I baste with garlic butter with herbs. Been pulling at 135-137 then letting it rest for 20 in a foil tent. My rub is Cavenders Greek seasoning. I do brine with a simple homemade solution. Been using apple. Been getting good results
Thank you, thats awesome! Lets us know how your first cook goes! Make sure to also check out our website for even more recipe ideas, thanks for watching!
Ive cooked in 3 Pit Bosses, Austin XL, Pro 1100, and Pro 1150. On all 3 of em the hotter side is the right side. But it's always good for everyone to know their grill and hot spots!
That’s interesting. Ive heard some people say the right side is hotter too but on our pro 1150 it’s definitely the left side. We did another video on how to fix these Pit Boss temperature issues if you want to check it out. Thanks for watching!
Same here , I half mine. For seasoning I use Montreal steak seasoning. I also inject with Tony’s butter injection. I use the smoke setting for about two to three hours or o til I am ready to crank it up to get it done. I try to time my smoke setting to the time the family wants to eat. 😊
No major reason, just habit I think! I’m also using my phone a lot for filming the videos so I don’t want to have to switch to the Pit Boss app when I’m away from the grill. Easier to just have my remote probe thermometer I’ve always used. But I’ve found the pit boss temperature probes work well so definitely use them if you want to! Thanks!
Great video, but you said at the beginning the left side gets hotter, then later said the middle. That's been my observation that the middle gets hottest as the right next and then the left. My stack is on the right. The heat is in the middle and makes sense. Choose your side and cook accordingly!
Thanks for watching Brad- check out this video we did to even out the temp across the cooking area: We Fixed Our Pit Boss Temperature Issues in UNDER 5 Minutes! ruclips.net/video/JgoeOTLsW7A/видео.html
Ive always started at 250degrees. Never used the smoke setting till just now. I’m following your directions to the T right now. I even have a few videos of me cooking my channel. I’m sure this comment will get deleted because I mentioned my channel. I’d appreciate if you didn’t. We are all on the same team. Thank you
It will be, however you can loosely tent with foil while resting to hold some heat in as well. If you want to just slice after 10 minutes you could do that too,
Ha, it's actually not that big a deal with pellets, you wont get as strong a mesquite flavor as if you were smoking with say mesquite chunks of wood in other types of smokers.
@madbackyard the pork loin came out great. I know what you mean about the flavor. I think it would over power a steak. Thanks for the advice. It was my first time with a smoker. Question, my internal temps were 145, but the texture as you chewed was kinda raw feeling. Is that normal? Or should I have kept it on longer?
People have been cooking on sticks for a hundred thousand years. Tried tested and true, but I'm sure people who have never driven in a car might say horseback is the only way to travel as well. Lmao. I have used both. My pellet grill does a dandy job.
I’ll never understand the extreme rest times. 20 minutes?!? That’s way too long. Your food is cold by then. 10 min max, but a little over 5 min is pretty much all you need, up to 10 on a super thick cut. No need to wait a silly amount of time like 20-30 mins just to cut into cold food. Not worth it and no benefit to over waiting
@@joeyp978 I agree on the Brisket, but thats typically resting while wrapped and insulated in a cooler if you're doing it right, and for hoursss. Ribs in my experience do not need a very long time but it could just be preference too. I just don't see a benefit in the excessive rest times for small simple cuts.
Jst my experience the longer the more moist and tender especially with Boston butts. Normally let rest 4-6 hrs on the grill and wrapped. The internal temp will still be well over 100 degrees
@@dustinhensley7995 like i said unless its a brisket or something similar in terms of size/ weight, a long rest time does nothing but provides you cold food. It only makes sense on meats that thick which yes would be wrapped and kept in a insulated cooler, or grill if you dont have a cooler to use.
205°F is for Pork Shoulder (Pulled Pork) because you need all the fat and collagen to render. But a pork loin at 205°F, which is much leaner and has no fat and collagen, will be very overdone and tough. 145°F is the USDA safe temperature for pork.
Hi Gary. I've done hundreds of cooks on this grill now and can tell you it is. The reason is because the flame broiler is angled down towards the right to drain grease into the grease bucket so the left side is up closer to the underside of the grill grates. Since Pit Bosses have only a single layer of heat diffusion (the flame broiler) to allow for direct searing capabilities, this metal gets pretty hot even at lower smoking temperatures. Being closer to the grill grates on the left side I find with all my food and testing with probe thermometers, the toast test, etc, that the temperature at the grate level there is higher too. On my Z grill pellet grill which has 2 layers of heat diffusion and the smokestack on the right just like the Pit boss, the right side is mildly hotter due to the direction of airflow. Check out this video for more detail. ruclips.net/video/JgoeOTLsW7A/видео.html
It’s used to be. The USDA has updated and now says it is just as safe to 145 with a three minute rest time. www.usda.gov/media/blog/2011/05/25/cooking-meat-check-new-recommended-temperatures
📱 Check out our NEW FACEBOOK Page!! ➡ facebook.com/madbackyard
Make sure to FOLLOW us on FACEBOOK for more for more recipes, videos, product reviews and BBQ ideas!!
Looks beautiful, @MadB. Love any and all of the recipes that you show us. Wonderful way to smoke that pork loin. We are all learning from one of the best Teachers on RUclips.
Thanks so much!
Love your videos - Thankyou !
Im a rookie with the pit boss smoker and im using Meater probes. I bought them so I could attempt expensive cuts with a relative amount of control, and not risk ruining the cook.
Im finding the ambient sensors on my probes consistently read lower than the pit boss internal temperature sensor, so i turn the heat up so they read what you say the temperature should be. This is making everything cook too fast. A learning curve for sure !
Thank you! I wouldn’t worry about the ambient temp reading on the MEATER. Especially when you first put the meat on and it is cold and evaporating moisture, it will create a cooler air bubble around the meat. As you cook longer it will read closer to your actual cooking temperature. So leave your smoker temp where it is and use a separate probe somewhere else if you really are concerned about the accuracy of your smoker temp.
@@madbackyard Thanks for the reply. The hotspot video was helpful too. Im starting to understand the grill better.
Great presentation, thank you. The tenderloin and loin are two separate muscles in two different locations. The tenderloin is inside of the rib cage up against the spine and accessed from within the body cavity. The loin is much larger and on the outside of the rib cage between the skin and vertebrae rib cage.
There’s a pretty large price difference to at the store
Thanks for the clarification!
Which one is the higher quality one and more expensive?
Tenderloin will be higher quality and more $ per pound, but usually less expensive overall just because they are so much smaller.@@TheBloodwolf63
I just used your method here to cook a pork loin on a Pit Boss and it makes it so easy and good. Keep the great videos coming!
Awesome! Glad it turned out well, thanks for watching!
For the most part, I followed your recipe for pork loin on my PitBoss. It came out exceptionally flavorful, juicy and very tender. The primary variable was the seasoning…I used Meat Church VooDoo…a fantastic rub. My bride of 41 years loved it as well. Thanks!
I love Meat Church, glad it came out well for you!! Thanks for watching.
As an avid viewer from Western Australia could give us the temperature setting in Centigrade too. So many American channels forget this. Keep up with your extremely informative videos..love em.
Alexa will give you the centigrade from how we do it in America. That’s how I get mine or America if another country has their own listed. You probably know that but I’m just trying to help thanks.
Thanks for watching from down under! Yeah, I'm just trying to keep it straightforward for our American audience. I'm afraid I might get it wrong since i never use this scale if I tried.
What was the total cook time from smoke to finish?
I’m cooking at 300. I baste with garlic butter with herbs. Been pulling at 135-137 then letting it rest for 20 in a foil tent. My rub is Cavenders Greek seasoning. I do brine with a simple homemade solution. Been using apple. Been getting good results
Sounds awesome! I’ll have to try that seasoning (and the garlic butter baste)!
I love Cavenders Greek seasoning. Only thing I put on vension burgers !
Great stuff!!! My Pit Boss Pro 1150 is getting delivered today and I can’t wait to try your recipes and smoking techniques! Great channel!!
Thank you, thats awesome! Lets us know how your first cook goes! Make sure to also check out our website for even more recipe ideas, thanks for watching!
Ive cooked in 3 Pit Bosses, Austin XL, Pro 1100, and Pro 1150. On all 3 of em the hotter side is the right side. But it's always good for everyone to know their grill and hot spots!
That’s interesting. Ive heard some people say the right side is hotter too but on our pro 1150 it’s definitely the left side. We did another video on how to fix these Pit Boss temperature issues if you want to check it out. Thanks for watching!
Yeah same thing I was thinking. The right side on my Pit Boss is the hotter side.
Hot side on my 1150 is the left side. That 1150 is weird but it works
My austin xl hot side is also the left
Yes,my xl is hot on right side
Nice information delivered intelligently!
Thank you! 🙏
First time doing one. Thx for the video.
Thanks Gary! Hope it turns out well!
Im a huge fan of splitting a cut of that size in half. Im doing a 9lb loin today and it may help your temps a bit more.
Good tip! Let us know how it turns out today!
Same here , I half mine. For seasoning I use Montreal steak seasoning. I also inject with Tony’s butter injection. I use the smoke setting for about two to three hours or o til I am ready to crank it up to get it done. I try to time my smoke setting to the time the family wants to eat. 😊
Could you do it the way you did but wrap it with bacon? Was thinking of doing it that way.
How long in total did you have it in the smoker for
How long total cook time?
That’s what I was looking for
If you add the times he mentioned, it's about 1 hour 30 minutes
Nice pool
Thanks
Thank you!
How come you don’t use the built in pitboss temp probes?
No major reason, just habit I think! I’m also using my phone a lot for filming the videos so I don’t want to have to switch to the Pit Boss app when I’m away from the grill. Easier to just have my remote probe thermometer I’ve always used. But I’ve found the pit boss temperature probes work well so definitely use them if you want to! Thanks!
Newbie here. do i slide the bottom plate by the burner shut ?
Yes. Only open it when you want direct heat. We want indirect heat on this one. Thanks for watching!
Dude love your content
Thanks so much!!
I missed the brand name for your tshirt and cutting board
Nice great video
Thank you!
Thanks! Gonna try this on the weekend. Looks amazing.❤
Thanks for watching Bob, let us know how it turns out!
Haha! Dude, all these brand names are killin' me. Turned out nice though
Great video, but you said at the beginning the left side gets hotter, then later said the middle. That's been my observation that the middle gets hottest as the right next and then the left. My stack is on the right. The heat is in the middle and makes sense. Choose your side and cook accordingly!
Thanks for watching Brad- check out this video we did to even out the temp across the cooking area: We Fixed Our Pit Boss Temperature Issues in UNDER 5 Minutes!
ruclips.net/video/JgoeOTLsW7A/видео.html
Ive always started at 250degrees. Never used the smoke setting till just now. I’m following your directions to the T right now. I even have a few videos of me cooking my channel. I’m sure this comment will get deleted because I mentioned my channel. I’d appreciate if you didn’t. We are all on the same team. Thank you
Smoke setting works great to start before turning up the heat. Thanks for watching and taking the time to comment! Best of luck with your channel!
@@madbackyard thanks man!! Happy New Year🤘🏼🤘🏼
You as well!
How do you even use the smoke setting!?
Which pit boss is this you're cooking on
This is the Pro Series 1150. Thanks for watching!
I followed your recommendations except no Canola oil for me.
Any stuffed pork loin recipes or videos
that's a great idea! Stay tuned, we will try to post some soon!
Is it still warm after resting for 20 minutes ?
It will be, however you can loosely tent with foil while resting to hold some heat in as well. If you want to just slice after 10 minutes you could do that too,
@@madbackyard Perfect! Thank you.
Pork Tenderloin is a completely different piece of meat.
Watches video after filling hopper full of mesquite... 😂
Ha, it's actually not that big a deal with pellets, you wont get as strong a mesquite flavor as if you were smoking with say mesquite chunks of wood in other types of smokers.
@madbackyard the pork loin came out great. I know what you mean about the flavor. I think it would over power a steak. Thanks for the advice. It was my first time with a smoker. Question, my internal temps were 145, but the texture as you chewed was kinda raw feeling. Is that normal? Or should I have kept it on longer?
Comes down to personal preference. Try 150 next time see if you like it better.
Why doesn't it smoke ??
👍👍👍
Thanks Jim!
So you don’t know at 100 120 degrees your meat is gonna stop taking in smoke 🤫
Uhm.... you know, if you had 2 MEASURED QUANTITIES, you could easily blend them OUT SIDE OF THE BOX!!!😂😮😢
Take it off at 140. It will continue to cook upto 145 if not past. Remove at 145 if you want drier pork. 🤮
Personal preference. I find larger roasts cooked low and slow don’t rise as much in temp while resting.
Only way to BBQ is with a stick burner...When you buy a pellet smoker does it come with skinny jeans??
Only thing gayer than a pellet smoker is a grown man who spends his time caring about how other men choose to cook their food. Grow up, Peter Pan.
People have been cooking on sticks for a hundred thousand years. Tried tested and true, but I'm sure people who have never driven in a car might say horseback is the only way to travel as well. Lmao. I have used both. My pellet grill does a dandy job.
Only way to BBQ is to plant the trees for the wood you’re using. If not you’re a loser who’s not really BBQing.
@@Henlarious lol 🤣..
The pellets are made out of sticks...
I’ll never understand the extreme rest times. 20 minutes?!? That’s way too long. Your food is cold by then. 10 min max, but a little over 5 min is pretty much all you need, up to 10 on a super thick cut. No need to wait a silly amount of time like 20-30 mins just to cut into cold food. Not worth it and no benefit to over waiting
Don’t know how important it is on a pork loin. Very important on a brisket and somewhat important on a rib
@@joeyp978 I agree on the Brisket, but thats typically resting while wrapped and insulated in a cooler if you're doing it right, and for hoursss. Ribs in my experience do not need a very long time but it could just be preference too. I just don't see a benefit in the excessive rest times for small simple cuts.
Jst my experience the longer the more moist and tender especially with Boston butts. Normally let rest 4-6 hrs on the grill and wrapped. The internal temp will still be well over 100 degrees
@@dustinhensley7995 like i said unless its a brisket or something similar in terms of size/ weight, a long rest time does nothing but provides you cold food. It only makes sense on meats that thick which yes would be wrapped and kept in a insulated cooler, or grill if you dont have a cooler to use.
Anyone that thinks 145 is good is crazy 205 Internal temp don't move it 😅 you like blood you are a vampire
205°F is for Pork Shoulder (Pulled Pork) because you need all the fat and collagen to render. But a pork loin at 205°F, which is much leaner and has no fat and collagen, will be very overdone and tough. 145°F is the USDA safe temperature for pork.
There's no blood in the meat...
Pellet grill 😂🤣😭
your left side is NOT your hot side most definitely
Hi Gary. I've done hundreds of cooks on this grill now and can tell you it is. The reason is because the flame broiler is angled down towards the right to drain grease into the grease bucket so the left side is up closer to the underside of the grill grates. Since Pit Bosses have only a single layer of heat diffusion (the flame broiler) to allow for direct searing capabilities, this metal gets pretty hot even at lower smoking temperatures. Being closer to the grill grates on the left side I find with all my food and testing with probe thermometers, the toast test, etc, that the temperature at the grate level there is higher too. On my Z grill pellet grill which has 2 layers of heat diffusion and the smokestack on the right just like the Pit boss, the right side is mildly hotter due to the direction of airflow. Check out this video for more detail. ruclips.net/video/JgoeOTLsW7A/видео.html
pork is 165
It’s used to be. The USDA has updated and now says it is just as safe to 145 with a three minute rest time. www.usda.gov/media/blog/2011/05/25/cooking-meat-check-new-recommended-temperatures
Looks like you were wrong tuff guy. Admit defeat
The microphone is picking up sounds of you chewing. Not desirable sounds.