Smoked Stuffed Pork Loin
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- Опубликовано: 15 окт 2024
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This smoked, stuffed pork loin recipe couldn't be any easier. I took a whole pork loin which weighed about 12 pounds and cut it into three sections. I prefer the center cut pork loin for stuffing because the roast is roughly the same size on both ends instead of tapered on one end. The center cut stuffed pork loin also has a nice amount of fat on the outside which tastes great when rendered properly.
For the stuffing in this pork loin I used a half slab of bacon, one golden delicious apple, and an onion.
Set your smoker temperature anywhere between 225 degrees and 275 degrees F. Cook the pork loin until the center reaches an internal temperature of 145 degrees F.
I used my Lone Star Grillz Vertical Offset Smoker for this video but you can also use a pellet smoker, a Weber Kettle, a Drum Smoker, or any other kind of smoker as long as you can maintain these temperatures.
My wife and I smoked a pork loin after watching your video and we were absolutely amazed at how good it was. Thank you so much for sharing your videos.
Thank you, Edward! I’m glad you enjoyed it.
Followed this recipe and it came out uh...mazing! My daughter has been hounding me to make it again! Thanks for the recipe!
I love that your cooking in the snow! Thanks for enjoying cooking enough to share with us!
Mike them carrots were a hit at Christmas. Thank you for sharing all your knowledge.
Your welcome! I’m glad you liked them.
Wonderful and so enjoyable to watch!
Great video!!!!!!
I’m going to try this tomorrow for sure 🤙🏼
Thank you🤜🏼🤛🏼
Looks amazing, pork is a meat which is very much underestimated….. Great Video
Thank you, Joe! Happy New Year
A real warrior BBQ the man cook under the snow
well done
Happy New Year Mike! This looks friggin' DELICIOUS!
Thank you, Paula! Happy New Year!
Nice looking pork loin Mike. Also I tip my hat to ya for rolling it in the cold and snow brother on an off set at that. 😎😎 fyi there needs to be a smily with aviators on it. 🤷🤔👍
Thank you very much! Happy New Year! 😎
Beautiful pork loin Mike ! I typically take my loin to 138* and allow it to rest in my Cambro and the carryover cooking will take it to 145*! Excellent job !
Thank you Kent. Happy New Year.
@@WeekendWarriorBBQ Happy New Year! Been watching a lot just don’t always have time to comment ! Love seeing your channel grow ! Congrats ! Have a Rumpleminze on me !
@@daddydutchbbq One of these days I hope to pour us both a shot of Rumpleminze, laugh at the journey, and enjoy some BBQ together.
Ooh man, that stuffed pork roast looks insanely good Mike! Bacon, onions and apples….perfect stuffing and pairs great with pork. Mashed taters…yummy! Awesome cook Mike! Cheers brother!
Thank you, Jay! Happy New Year. Cheers
Happy New Years to you too brother!
Nice job Mike! Looks delicious! I'll have to try this sometime this year!
Thank you! Happy New Year!
I would fight for that end cut !
Looks great! Thanks for the video..
Thank you, David. Happy New Year
Great job, I can't wait to try this! Btw, where'd you get that knife? I want one!
Thank you. It is a Serbian Chef Knife.
Looks awesome
Thank you
Great video. Looks delicious. How evenly does that LSG vertical cook left to right?
Thank you. It’s not very even. The back left is about 25 degrees hotter than the back right. The front left to right is within 5 degrees.
Awesome brother🔥
Get yourself a nice 10 inch breaking knife to make that fillet process a lot easier. Nice video, thanks for sharing.
Thank you! I’ll add that to my list!
@@WeekendWarriorBBQ you're very welcome. I love what you're doing here and good tools are a must.
Hey Mike, I use a pellet smoker and am also located in Ohio. Do you have any trouble regulating temps on cold Ohio days? Any tips/tricks to maintain consistent temps on a pellet smoker when it's cold out?
Hi, Brian. Are you using a vertical pellet smoker or horizontal?
@@WeekendWarriorBBQ it’s a horizontal Pit Boss.
Awesome video! I think I'll do this soon on my Pit Boss vertical smoker.
-Kevin :)
Thank you, Kevin! Happy New Year!
Looks so good! 🔥🔥
Thank you, Chad. Happy New Year
@@WeekendWarriorBBQ Happy New Year my friend!
Looks great. What was the barbecue sauce used?
Hi. He got it from this restaurant www.cockeyebbq.com
What kind of knife are you using?
Looks great. You use hickory?
Thank you. I used hickory and oak. Happy New Year
looks like money to me great job
Thank you. Happy New Year.
Looked awesome
I added green onions and pineapple instead of apples.
Also what brand knife did you use. I looked and saw no link. Thx
Hi, Dwayne. Are you asking about the Serbian Chef Knife in the beginning?
@@WeekendWarriorBBQ yes looking for a good all around knife that keeps a good edge. Tired of the wally world Shint. Thx
Like Like 👍
Hey dude why don't you show people how to make and smoke Canadian bacon both from Morton quick cure and high mountain buck board bacon cure I would but I'm not 9n youtube
First view
Happy New Year, Orlando.
Great vid..Looks so gud!!! Thanxs definitely going to try!!!💯
Thank you, Leon. Happy New Year
@@WeekendWarriorBBQ Happy New Year!!!
Little BBQ pit boys Goin on there😆