It definitely can be if you have trouble maintaining a steady temp or you let it cook a little too long. I definitely love the fact that he pulls it off @ about 138 IT since it'll continue to cook internally for about 15-20 minutes after it's removed from the heat. It'll be a hair over 140 when it's all said and done. I've smoked, I don't know, 7 or 8 pork loins before but this is my first time following Malcom's directions and ingredients. My mouths watering just thinking about it. All these herbs are going to really bring the flavor out of this slab of meat. I have no doubt this is gonna knock the family's socks off for our Easter dinner. I'm kinda doing a hybrid of both of Malcom's pork loin recipes. In his other one he brines overnight, so I'm doing the same and then going to remove it from the brine in the morning, pat dry and follow his directions for this pork loin video.
Nothin' like watching a master put together a quick and easy cooking lesson. I might even eat some carrots since you mentioned a favorite (ok, maybe a special) word. I'm hoping you have the recipe for those carrots on the site, if not, please direct us all to it so we can tell our doctors we're eatin' good and healthy. As I don't have any bbq/smoker stuff, I've been doing my pork loin in the oven. I get a 10-pound one at BJ's and cook it up, slice it all up, then freeze half of them. The other half means I'm having pork loin for a few days. I've made brown rice as a side dish. Can't wait to add those carrots to the plate. Thank you.
Question about your silverback. Do you have it at factory settings or have you changed the auger, RTD, and probe settings to get better smoke and temperature control?
Are you for real? On top of all this its the worst cut of meat to cook this way...Need HIGH temp to brown the outside for some flavor since that cut of meat is flavorless
@@davo912 The solution to your concern is to do a reverse sear. Slow smoke till 120-125F, then toss on a blazing hot fire to "finish" the outside of the roast. It is NOT the worst way to cook a pork loin. Your idea of burning the crap out of lean pork is closer to the worst way, uneven cooking using higher heat on a small roast, will almost always end with an overcooked and/or dry result since the outer parts of the roast are overcooked before the center is close to hitting 135.
@@elropo7093 get real..this is just a pork loin..doesn't need all that non sense.Don't tell me about high heat will burnt he crap out of it.i cook those alot and high heat is what it needs.THERE IS NO FAT..!!
This is a technical critique, and could be just on my side, but the mic audio level is low, I usually listen and hear you properly at 30-40 volume, now I'm at 50 and barely able to hear.
Weight loss is hard work, specially when you are constantly making delicious meals, but look at you. It's inspiring. So keep it up brother, you're awesome!
Man... i've been here since the earlier days of you in the front yard on the small Yoder.... it's awesome to see where you are now, not to mention how better my bbq game has gotten in those years from watching you.. keep it up brother, you're awesome!!
@@BrianBolhofner that's why I buy a whole chuck roll and butcher it myself. I get ribeyes, Denver steaks, chuck roasts and some stir fry meat out of it. It's pretty easy if you've got good knives.
😂😂😂😂 guess I wasn't the only one 😂😂😂😂 I was actually sipping some Eagle Rare single barrel while I was first watching this video lol. Great minds think alike!
Bought a giant pork loin at Costco today, $1.99/lb. Hard to beat that. I’ll cut eight 10-oz chops and roast the rest whole. Three meals for the family for $20.
Man I had to go back 2 years to verify but man you are looking great!!! I used your pork loin guide from several years ago and it called for an overnight brine and was amazing. I haven't tried one yet just straight out of the cryo bag any tips on keeping it juicy?
Looks great - I will try this weekend. Curious so I can get the rest of the side dishes done about the same time as the pork is ready…. How long did the cook take approx. at 275 on your pellet grill and how long did you let it rest?
i'm following this right away. Have had this exact size in the freezer for some months now - CLUELESS ON HOW TO PREPARE. Thanks for this great segment.
![Tee Grizzley - Blow for Blow (feat. J. Cole) [Official Video]](http://i.ytimg.com/vi/wNLN5xsx5dc/mqdefault.jpg)
My guy out here losing all kinds of weight! I know you’re working hard and always an ongoing process, so keep up the great work!
@ogotrice Pretty sure you don’t even know him, so he’s not “your guy.” Sorry to break your heart.
My Guy? You body shaming 😒? This GUY knows what he is doing. I've been following him some time. He's awesome 👌🏽
@@tonyibarra9171 Are you talking to me?
@@johnlebzelter4208 funny how you chose to be offended when it’s used here as a term of endearment. Got nothing but respect for Malcolm, my dude.
@@tonyibarra9171 Good lord people like you are miserable. Guy makes a positive comment and you just have to tear it down.
Probably top 5 toughest cuts to cook correctly. Looks great Malcom
It definitely can be if you have trouble maintaining a steady temp or you let it cook a little too long. I definitely love the fact that he pulls it off @ about 138 IT since it'll continue to cook internally for about 15-20 minutes after it's removed from the heat. It'll be a hair over 140 when it's all said and done. I've smoked, I don't know, 7 or 8 pork loins before but this is my first time following Malcom's directions and ingredients. My mouths watering just thinking about it. All these herbs are going to really bring the flavor out of this slab of meat. I have no doubt this is gonna knock the family's socks off for our Easter dinner. I'm kinda doing a hybrid of both of Malcom's pork loin recipes. In his other one he brines overnight, so I'm doing the same and then going to remove it from the brine in the morning, pat dry and follow his directions for this pork loin video.
LOOKS DELICIOUS !!! One of my favorite cuts of Pork to smoke. Iowa chops are another favorite. Smoke on.
Your brisket rub is the best I've found for smoked pork loin.
Doing this on my camp chef with gourmet blend pellets right now, with everything else identical. Can’t wait for it to be done!
I am going to the store right now to get a pork loin. Thanks Malcom!
Looking Great Malcolm!
Keep the delicious recipes coming. Love following BBQ Right
I'm not scared of pink pork at all..........great video
Thanks for all your videos! I've been watching since the beginning when you were filming at your kitchen table. You got me addicted to smoking meats!
Excellent video once again. It looks like you've been putting in the work too. Lookin good man.
Malcolm is the man.
Looks good!
Thanks for the idea, I've got one in the fridge right now, getting ready to throw it on theWebber this weekend..
Dude... great cook house! This guy is the man!!!!
I would love to be your neighbor!!!
Great job cutting down! I need to do the same. Making this tomorrow!
Nothin' like watching a master put together a quick and easy cooking lesson. I might even eat some carrots since you mentioned a favorite (ok, maybe a special) word. I'm hoping you have the recipe for those carrots on the site, if not, please direct us all to it so we can tell our doctors we're eatin' good and healthy.
As I don't have any bbq/smoker stuff, I've been doing my pork loin in the oven. I get a 10-pound one at BJ's and cook it up, slice it all up, then freeze half of them. The other half means I'm having pork loin for a few days. I've made brown rice as a side dish. Can't wait to add those carrots to the plate.
Thank you.
Nice job on the pork loin Malcolm - They can be tricky - monitoring the temp is paramount. - Thanks - Cheers!
That’s an awesome way to spiff up a pork loin! So easy!!
Awesome!! Just bought my first pellet grill. This is definitely going to be on my menu soon!!
That pork loin looked awesome! Great video.
Pork Loin looks great. We cook a lot of pork and personally like it sliced thin. I think it tastes better.
My man lookin trim and still making killer food.
Love you Malcom!!
Looks delicious 😋 looking good Malcom love all of your products 👍🏽
Looking great Malcolm!
Love this vid, Malcom! Did you use the Pro mode or PID?
Great video, as always, Malcolm. About how long was the loin on the smoker?
Looks very tasty!!!! Did one with the Grande Gringo seasoning
Lookin good Malcom!!!
He's come a long way over the years.
Grilla grills silverbac. Nice. 👍👍👍
That kitchen looks great! Now is that a separate location from your house or is it at your house?
Damn Malcom you look fucking great buddy! Good bless buddy!
Just in time - I'm smoking a large pork loin this weekend.
Yum
How long did it take to get to that temp, just a rough estimate as I'm trying to plan this for an event.
Not bad, better is to brine it. Cheers from Austria !
Awesome
How long was it on the smoker for?
Question about your silverback. Do you have it at factory settings or have you changed the auger, RTD, and probe settings to get better smoke and temperature control?
Nice!
Looks sooooo good!
For those of us who are newbies, I wish he’d give us an idea of how LONG it took to get that pork loin to 135. That would help in planning.
Depending on cook temp, 25/30minutes per lb
Totally Awesome! But is that available in toFU! 😂
That’s some fine dining right there Malcolm! Losing some serious weight brother. Looking good.
first real comment! Take care Malcolm and team!
Did you flip this any?
Looks great Malcolm! Thanks for sharing!
How long did it take????
What time is dinner 😋
Glad you're losing weight! Definitely noticeable! Happy for you!
Where's the recipe for the bourbon glazed carrots? Sounds great as an addition.
You've got a hell of a bourbon collection behind you too. Cheers!
I see you flipped it during cooking. How many times?
Are you for real? On top of all this its the worst cut of meat to cook this way...Need HIGH temp to brown the outside for some flavor since that cut of meat is flavorless
@@davo912 The solution to your concern is to do a reverse sear. Slow smoke till 120-125F, then toss on a blazing hot fire to "finish" the outside of the roast. It is NOT the worst way to cook a pork loin. Your idea of burning the crap out of lean pork is closer to the worst way, uneven cooking using higher heat on a small roast, will almost always end with an overcooked and/or dry result since the outer parts of the roast are overcooked before the center is close to hitting 135.
@@elropo7093 get real..this is just a pork loin..doesn't need all that non sense.Don't tell me about high heat will burnt he crap out of it.i cook those alot and high heat is what it needs.THERE IS NO FAT..!!
I did a pork loin and smoked half of it at 225 to 140. It was juicy and flavorful but tougher not melt in your mouth. What did I do wrong?
I mean....he said in this video cook at 275° til it's 135°. You didn't do what he said....??
💯
I just smoked a stuffed pork loin!! It was amazing
I saw grill marks on top. Did you start meat side down, then flip it?
Did you even watch the video? Don't have to be genius to figure that one out NO the marks came out of thin air lol
Thanks for your useless input. I hope it made you feel better. @@davo912
@@STACEYANDDEE IT was a stupid question.. you see the marks..duh
I'll not lower myself to your level of remarks, that'd be too easy. @@davo912
The audio could be a bit louder. It's been like that for a while. But thanks for this awesome recipe.
Pardon meeeee would you have any Grey Poupon ?
Delete this the only cut left I can afford. 😂 j/k love your vids.
This is a technical critique, and could be just on my side, but the mic audio level is low, I usually listen and hear you properly at 30-40 volume, now I'm at 50 and barely able to hear.
Sounds fine on my end
I'm allergic to mustard, what else can I use as a binder?
Pretty much any type of fat will work, olive oil for example.
Light mayo with olive oil
Any fat.. mayo, olive oil, etc
It’s called Google. Try helping yourself and not be lazy. Your welcome.
@@morschgaming Doesn't have to be a fat, just wet. Worcestershire sauce, franks hot sauce, vinegar, you could water if you really had no other option.
I just made a pork loin and was eye balling my wifes italian seasoning but didnt know if it would taste good
I pull it at 130. I like it to be a nice rose hue inside.
Here we go. Uses a brush for the mustard and table salt? lol
You losing weight?? I’m worried… lol. Looks good, dude!
Audio is really low
Weight loss is hard work, specially when you are constantly making delicious meals, but look at you. It's inspiring. So keep it up brother, you're awesome!
Congrats on the weight loss Malcolm. Can't wait to smoke this
Jim Ross ATL cook
Man... i've been here since the earlier days of you in the front yard on the small Yoder.... it's awesome to see where you are now, not to mention how better my bbq game has gotten in those years from watching you.. keep it up brother, you're awesome!!
pork loins and pork tenderloins are criminally underrated pieces of meat. Thanks for this great content
Don't talk about it they'll raise the prices
Remember what happened with Chuck roast and brisket
@@BrianBolhofner that's why I buy a whole chuck roll and butcher it myself. I get ribeyes, Denver steaks, chuck roasts and some stir fry meat out of it. It's pretty easy if you've got good knives.
@veganhigler6541 shut up
Am I the only one eyeing ole Malcom’s allocated bourbon collection in the background of every video😂?
😂😂😂😂 guess I wasn't the only one 😂😂😂😂 I was actually sipping some Eagle Rare single barrel while I was first watching this video lol. Great minds think alike!
Sure this has been said before, but Malcom is the “Bob Ross” of BBQ. 🥰🤛👍🙏😎🦅🇺🇸
Nah, Bob Ross was the Malcom Reed of the art world
Looking good Malcolm! Keep it up. And boy, this looks amazing🎉
I do a rosemary garlic rub. It is outstanding.
How long should you let rest for? Thanks for the video!
Thank you for another great informative video 👍BTW, what slicing knife are you using? Looks nice.
Bought a giant pork loin at Costco today, $1.99/lb. Hard to beat that. I’ll cut eight 10-oz chops and roast the rest whole. Three meals for the family for $20.
Your at it again , making me salivate
Man I had to go back 2 years to verify but man you are looking great!!!
I used your pork loin guide from several years ago and it called for an overnight brine and was amazing. I haven't tried one yet just straight out of the cryo bag any tips on keeping it juicy?
Thank You Malcolm ...
New setup? I dig it!
Looks great - I will try this weekend. Curious so I can get the rest of the side dishes done about the same time as the pork is ready…. How long did the cook take approx. at 275 on your pellet grill and how long did you let it rest?
Pork loin is perfect for Easter!
It looked like grill marks on the top when he checked the temp. Was this flipped at any point of the cook?
Looking good Malcolm!
You got the best videos on RUclips.
yeah most people never eat camel meat sir only a dates fruit
Can we get the recipe on those carrots.
MAKE A TURKEY WING VIDEO
how long it took to get to 135? thx
That pork loin is lookin as good as you bro!
Gaaayyy!!
When’s the collab with Guga ?!?🔜
guga sucks and is a fraud
Cookies Jim Ross ATL
i'm following this right away. Have had this exact size in the freezer for some months now - CLUELESS ON HOW TO PREPARE. Thanks for this great segment.
Thanks for the recipe Sir......can't wait to try this one. God bless
Pork loin is one of my favorite cuts for feeding a crowd. Simple, inexpensive, and always turns out incredibly flavorful. Looking good, man!
Looking trim brother I'm still keeping up with ur stuff from 🇬🇧
Looking good Malcolm, both the loin and you. Keep up the good work.