A few weeks ago, I tried this out. I made my own rub, but followed your procedure otherwise… I’m not kidding, this was the best pork loin I have ever eaten in my life. About to make it again today!
Darrin, I've been bbqing all my life but just recently got a pellet smoker. What a great new world now. Thank you for going over your posts with as much detail as you can. Especially temps and timing. Thanks again for all your programs. Dave
Hi David! Thank you for the kind words and watching, I really do appreciate your support and it helps the channel so much! I love cooking on my drums, but I love cooking on pellets as well! There is no hate for any cookers in my garage! I hope you continue to enjoy your pellet cooker!
Hey Darrin! I recently purchased a Pit Boss Sportsman 820 and ive referenced your channel a ton!! Ive done a loin once already and it was probably my favorite cook so far. I just discovered my local grocer carries Duroc pork so I got 2 of them going today. Cannot wait for the results!! Going to try some Duroc pork belly soon too!! Thanks for the awesome content!!
Glad I came across this video. Im very new to the pellet smoker world. I just saw I have a pork loin roast in the deep freezer that is dying to be cooked. Thanks for posting!
Wow thanks so much! I am trying this today. I saw your glass of beer and was wondering, is that part of the recipe or for drinking? Must have been for drinking 😊. Cheers!
You always inspire me to try different meats on my Austin XL. Adding this to the wish list for this year. Looks awesome, tons of juice and great smoke ring. You have my vote. Keep the videos coming Darrin! Keep squeezing your meat!
Hell yeah Darrin!! That's one Slamming porkloin, crazy color, insane juices, mouthwatering goodness right there brother!! Good luck in the competition! Have a great one, you all stay safe!👍👊🍻
Thanks brother, I'm looking forward to watching your b-o-l-o-g-n-a video this evening! Appreciate the kinds words, and appreciate you watching man, good luck to you as well, and y'all stay safe too!
Would cooking temp be same on a pit boss smoker ? Also I couldn’t make out what you said after it hit 140. You let it rest for 20 minutes on wood block or did you wrap it in foil ? Thanks. Love your channel.
"I'm not one to squeeze my meat"...OK, I know it's immature, but I got a good laugh! Thanks for the video, looking forward to trying this cook tonight. Subscribed!
Thanks Ricky! You know I appreciate ya brother! Can't win them all, but regardless of what happened, I still had a great time. Thank you for the support bro, an congrats again on 1k!!!
Damn Darrin you never seem to have a bad cook. I use all of your videos to get info and cook for the family. I have got nothing but great compliments and I owe it to you sir. I follow every step and it is always phenomenal. Keep crushin the Competition and BBQ game. Hellofva PittBoss Sir
Love the simple approach! Quick question at what temp and how long did you cook for? I still smoke my meat by temperature and time. Though I have been looking into getting a meat thermometer.
Pork loin is bomb brother! Question….what’s your take on the Oak Charcoal Pellets? I know the burn very hot but how about the cook? Not on this cook but in general? Thx
@@AshKickinBBQ I guess what I meant to say is that if you want to sear with the Pitt boss. On high the flames actually shoot all the up above the grill. Scary!
Brother! I just repeated this recipe tonight on a nice big pork loin. Had a nicely layered fat cap, and rub it with this new rub at Cabelas called Camo, it's the red one.....holy smokes, this shit is so damn good! And I do BBQ and smoked meats myself already, with wild game and all, and this blows everything out of the water by far!
Maybe a silly question. But I just bought a half pork loin. It’s about 3 1/2 lb’s. So it’s the same thickness as the hole 7 lb loin would’ve been it’s just cut right in half. Do I smoke for the same time I would if it was the whole thing or do I cut that time in half?
Gonna give this a try! Pit Boss 1100 combo. So no apple juice spritzing? Had seen some other vids showing occasional spritzing, or not necessary? Thanks! Looks awesome!!
I usually don’t advocate for cooking to a specific temperature, but cook to temp on the pork loin, your time will vary depending on size, but if you cook to temp it’ll be perfect every time.
That thing had the taps turned on, crazy juicy! Although, I’m not sure I’m buying the “I’m not one to squeeze my meat” line 😂 Great video as always brother!
Thanks Tommy! Man, it was super and tender, super juicy, and super delicious! Thanks for watching man, I’m looking forward to checking out your video this evening!
I've been using Oakland Dust Rubs for 10 years now. Their pork rub is second to none. You might want to try it. You'll thank me I know it! If you try it and it's not the best let me know what is. Oh and I got a loin in the fridge for Saturday!
@@AshKickinBBQ Yes it is I moved from California where it was at most stores now I live in Arkansas and have it imported! I have never found better. If there's is let me know.
So you pull it @ 138 inertial I thought it should be 165 . I’m cooking one on my pellet grill to day it’s my 2nd time cooking one . The first one was a little on the dry side @ 165 internal. Maybe i will try 140 today.
165° used to be the guidelines back in the day. It is now common knowledge pork is safe to consume at 145° for cuts. So pulling at 140° and let it’s carrying over to 145° will yield you a more tender and juicy end product. I hope this helps 👍🏼
Perfectly cooked sir. Even though I had to watch you squeeze your meat on camera. Hope you checked not made for kids.🤣🤣 Seriously, great video and loin sir.
Perhaps I was expecting more after watching the Baloney cook off but I was a little underwhelmed.......the loin looked great and I'm sure tasted great but......,?
Sorry to hear my video didn't meet your expectations. If you recall in my last video for the comp, I went all out, and still lost, lol. So I kept it simple this time in hopes of this video helping beginners, or someone cooking pork loin for the first time. Helping people is more important to me than winning any competition. Thanks for watching.
OK. I am apparently an idiot. I'm old. Got brain cells falling out my ears. I can't find any way to vote on the link that you and Joe provided. They take me to the same place, which is a pic of the smoker. Someone please explain in words of one syllable what I need to do to vote.
@@zxoickszx4422 yeah I think that was for the next round, sadly I didn’t make it. But thank you for the kind words, I’m glad you enjoyed the look of the product. It was very delicious!
A few weeks ago, I tried this out. I made my own rub, but followed your procedure otherwise…
I’m not kidding, this was the best pork loin I have ever eaten in my life. About to make it again today!
I love hearing this brother
Darrin, I've been bbqing all my life but just recently got a pellet smoker. What a great new world now. Thank you for going over your posts with as much detail as you can. Especially temps and timing. Thanks again for all your programs. Dave
Hi David! Thank you for the kind words and watching, I really do appreciate your support and it helps the channel so much! I love cooking on my drums, but I love cooking on pellets as well! There is no hate for any cookers in my garage! I hope you continue to enjoy your pellet cooker!
@@AshKickinBBQ is 140° a little low for cooking and smoking pork
@@williebgoodtoot no it is not. Cooked to 140º and rested properly, you will get a carryover of 145º-147º, which is indeed safe.
@@AshKickinBBQ I would go no lower than 150 myself but to each his own
Nice looking Loin.. Nice color and th juice was flowing. Then cooked on a drum. Nice job...
Thank you!! Yeah, it was fantastic off the drum!!
Great job!! Love that smoker.
Thank you! And yes, I love my Gateways too!
Hey Darrin! I recently purchased a Pit Boss Sportsman 820 and ive referenced your channel a ton!! Ive done a loin once already and it was probably my favorite cook so far. I just discovered my local grocer carries Duroc pork so I got 2 of them going today. Cannot wait for the results!! Going to try some Duroc pork belly soon too!! Thanks for the awesome content!!
Thanks so much for watching! I love me some duroc!
That is gonna be some good pork belly right there
JUICY!!! Great job Darrin! That is a great looking loin!
Thanks Reggie, I appreciate it bro, and I really appreciate you watching, and taking the time to comment!
That was one mouthwatering juice waterfall!! Nice job Darrin!!
Thank you, Scott! I appreciate it! And I really appreciate you watching!
Pork loin looked great...looks like that Gateway pit is the real deal!
Great looking pork loin...save me a plate!
Yes Sir Sergeant! Thanks for watching boss!
Glad I came across this video. Im very new to the pellet smoker world. I just saw I have a pork loin roast in the deep freezer that is dying to be cooked. Thanks for posting!
Thank you for watching!
Wow thanks so much! I am trying this today. I saw your glass of beer and was wondering, is that part of the recipe or for drinking? Must have been for drinking 😊. Cheers!
@@dkbsoulman just wetting the whistle 😂
Great looking loin Darrin ! Excellent job!
Thanks Kent! I appreciate it brother!
Looks great!
You always inspire me to try different meats on my Austin XL. Adding this to the wish list for this year. Looks awesome, tons of juice and great smoke ring. You have my vote. Keep the videos coming Darrin! Keep squeezing your meat!
Thank you Mark, I appreciate it brother. And I'm glad I can inspire you a little bit!
Another outstanding cook here. That Pork Loin was oozing juice the whole close of the video. Nicely done! 👍
Bro...it was pure insanity, lol! Soooo good! Best pork I have had!
Darrin... that was some of the best tenderloin I've seen! Good luck buddy!
Thank you so much, I really appreciate that!! i was fantastic!
Juicy as can be! Great job, Darrin!
Thank you, Bobbi!
THat looked really good! A total time of around one and a half hours wow! Nice and quick....
Thanks so much! And yeah, can’t beat hot n fast on the drum! 🔥
I’m doing the same today except the last 25 min or so I’m gonna wrap it in foil with pineapple butter and brown sugar. Should turn out good
Pues wow, 👏 . Looks absolutely delicious. Like how u kept it simple.
Thank you so much Gerry, I appreciate ya watching!
Beautiful piece of Pork, looks delicious
Thanks brother, I appreciate you watching, and commenting!
Holy buckets! Great lookin pork loin and tons of juice too. Great cook my friend.
Thank you so much, I appreciate you watching, and the comment!
Looks good man. Great video 👍👊
Thank you Marco!
Awesome cook my man!
Thanks man! It was a fun one! I appreciate ya watching!
Thanks for the tips
Thank YOU for watching!
Looks amazing bro
Thanks brother!
“I’m not one to squeeze my meat” damn I love bbq! Lookin great
Lol thank you!
Beauty cook!
Thank you so much :)
Following this in WBL today! Fergolicious BBQ new Smoke Show, whole pork loin on the Gateway.
I gotta try that Fergolicious rub! Glad it turned out well!
That looks great!
Thank you so much!
Nice! Looks delicious Darrin!!!
Thanks brother, I do appreciate that!
Dude that looks good
So good! Thank you so much for watching!
Looks incredible brotha
Thanks Justin! Appreciate ya watching bro!
Great cook Darrin! That piggy loin was spot on brother!! You got my vote!!! Trying to keep it close for ya!!!! hahaha See you in a week at the comp!!
Haha, thanks Ricer! You know I appreciate it man! We will see you next weekend!
You killed it again, brother! Damn that loin was juicy!
Thank you my dude!
Great video! Go Wild!
Thanks brother! Go Wild!
Brother, that loin just can't be done any better. The juice was lose for sure. Cheers Darrin!
Thank you CJ, I appreciate it man! I'll be watching your video this evening man! Good luck!
Hell yeah Darrin!! That's one Slamming porkloin, crazy color, insane juices, mouthwatering goodness right there brother!! Good luck in the competition! Have a great one, you all stay safe!👍👊🍻
Thanks brother, I'm looking forward to watching your b-o-l-o-g-n-a video this evening! Appreciate the kinds words, and appreciate you watching man, good luck to you as well, and y'all stay safe too!
Subscribed. Thank you so much for the helpful video.
Thank you so much for the support!
Great tenderloin sir! Good luck.
Thank you kindly! I sure do appreciate it!
Good looking loin.
Thanks brother, I sure do appreciate it!
Would cooking temp be same on a pit boss smoker ? Also I couldn’t make out what you said after it hit 140. You let it rest for 20 minutes on wood block or did you wrap it in foil ? Thanks. Love your channel.
Thanks so much! Yes, the temp would be the same. I loosely covered it in foil and let it rest. Thanks for the support!
Great job!
Thank you, sir!
Awesome!
Thanks!
That pork loin sure turned out great! Cheers!
Thank you Dwayne, I sure do appreciate it!
Good job bro, it looks delicious! Gonna try this for sure!
Awesome, let me know how it turns out brother!
Heyo Darrin awesome cook brother that Pork Loin look awesome 👌 nicely done my friend. Good Luck. Cheers!
Thank you! It was very delicious! I appreciate ya watching!
"I'm not one to squeeze my meat"...OK, I know it's immature, but I got a good laugh! Thanks for the video, looking forward to trying this cook tonight. Subscribed!
Lol, I laughed too! Thanks for the support!
I agree with you brother sometimews simple is better! Looks amazing and that squeeze shows it. keep killing bro, you're a winner in my eyes....
Thanks Ricky! You know I appreciate ya brother! Can't win them all, but regardless of what happened, I still had a great time. Thank you for the support bro, an congrats again on 1k!!!
Damn Darrin you never seem to have a bad cook. I use all of your videos to get info and cook for the family. I have got nothing but great compliments and I owe it to you sir. I follow every step and it is always phenomenal. Keep crushin the Competition and BBQ game. Hellofva PittBoss Sir
Spectacular! I noticed the MN Wild glass.. Up north boy myself.. Go GR! Don't be afraid to squeeze your meat..🙄🤔
Haha, no way? That's awesome!!! Thanks so much for watching!
Love the simple approach! Quick question at what temp and how long did you cook for? I still smoke my meat by temperature and time. Though I have been looking into getting a meat thermometer.
300 degrees until it reached 140 internal. I can't give you a time, you need a thermometer for this cook.
Pork loin is bomb brother! Question….what’s your take on the Oak Charcoal Pellets? I know the burn very hot but how about the cook? Not on this cook but in general? Thx
I absolutely love them for brisket. Highly recommended Bear Mountain oak pellets. I’ve never noticed them burning hot personally
@@AshKickinBBQ I guess what I meant to say is that if you want to sear with the Pitt boss. On high the flames actually shoot all the up above the grill. Scary!
This cook is 🤤🤤🤤 three drool worthy this loin looked absolutely juicy no need to over complicate the cook 🤙🏾 good job brother 👍🏽
Man, I really appreciate that! Thank you!
Great effort
Thanks a lot
Brother! I just repeated this recipe tonight on a nice big pork loin. Had a nicely layered fat cap, and rub it with this new rub at Cabelas called Camo, it's the red one.....holy smokes, this shit is so damn good! And I do BBQ and smoked meats myself already, with wild game and all, and this blows everything out of the water by far!
That's awesome man! thanks for much for the comment!
Looks good!
Thanks broski!!
Maybe a silly question. But I just bought a half pork loin. It’s about 3 1/2 lb’s. So it’s the same thickness as the hole 7 lb loin would’ve been it’s just cut right in half. Do I smoke for the same time I would if it was the whole thing or do I cut that time in half?
Time won’t change. Cook to temp, not by time on these
Gonna give this a try! Pit Boss 1100 combo. So no apple juice spritzing? Had seen some other vids showing occasional spritzing, or not necessary? Thanks! Looks awesome!!
You don't need to spritz. You can if you want. Personal preference.
Great video, the loin had great color and was juicy. What was the total cook time ? Looking to do one this Sunday
I usually don’t advocate for cooking to a specific temperature, but cook to temp on the pork loin, your time will vary depending on size, but if you cook to temp it’ll be perfect every time.
That's pretty damn amazing.
Thanks so much! 🔥
Let’s Go Wild!!
Yessir!
That thing had the taps turned on, crazy juicy! Although, I’m not sure I’m buying the “I’m not one to squeeze my meat” line 😂 Great video as always brother!
Lol!!! Literally laughed out loud!!
Nice job
Thanks!
Would you use the same method to smoke a pork roast as you do for smoking a pork loin or pork butt
I could see how tender and juicy that was. You did an awesome job brother.
Thanks Tommy! Man, it was super and tender, super juicy, and super delicious! Thanks for watching man, I’m looking forward to checking out your video this evening!
How long did it take to cook and what size was it?
Cooked to temp, so I don’t remember. And I don’t remember the size cause it was years ago
How long did it take at 275-300* to get it at IT 140*?
It depends on the size of your roast.
@@AshKickinBBQ 7 lbs going on today
@@alecm94 probably about 1.5-2 hours or so
@@AshKickinBBQ appreciate it! Great video with even better results I see. Thanks for the help!
I'm not one to squeeze my meat either 🤣
Great video!
Thanks brother!
Did I miss the temp setting? I wanna do this evening. Any help on tempo looks like 250-275?
300°
@@AshKickinBBQ thanks brother just got done and it’s amazing. Wish we could upload photos here
How long did you smoke it?
Until it reached temperature
I love some good pork loin and man does that look good Darrin! Plenty juicy and simple spice rub works great. Awesome job brother!
Thanks Charley, sometimes the KISS method is best! Have a great rest of your week, and thanks for watching!
Great cook Darrin! That sucker was JUICY! 🤘
Thanks Joe! Went with the KISS method on this one, lol. Looking forward to watching your video tonight brother!
Killer job brother
Thanks James!
was the total cooking time on the smoker 60 minutes or 80 minutes?
Doesn't matter, cook to temp on these
Absolutely nuts, I ordered 2 pork loins for Friday, but I ordered them on Sunday. Did you read my mind?
Haha, maaaaaybe
I love whole smoked pork loin!
I've been using Oakland Dust Rubs for 10 years now. Their pork rub is second to none. You might want to try it. You'll thank me I know it! If you try it and it's not the best let me know what is. Oh and I got a loin in the fridge for Saturday!
Hmm, I’m always game for trying new product. Is it available online? Never seen it anywhere around here.
@@AshKickinBBQ Yes it is I moved from California where it was at most stores now I live in Arkansas and have it imported! I have never found better. If there's is let me know.
It was juicy! And yeah don't squeeze your meat... lol. Good cook bro, sometimes simple is best. Great 👍video!
Thanks David!!
“What the hell, there’s a pig on it”….love it!
Haha, just gonna send it!
So you pull it @ 138 inertial I thought it should be 165 . I’m cooking one on my pellet grill to day it’s my 2nd time cooking one . The first one was a little on the dry side @ 165 internal. Maybe i will try 140 today.
165° used to be the guidelines back in the day.
It is now common knowledge pork is safe to consume at 145° for cuts. So pulling at 140° and let it’s carrying over to 145° will yield you a more tender and juicy end product. I hope this helps 👍🏼
@@AshKickinBBQ thank you
That looks wonderful. Stay safe & take care of you all. Thanks for sharing eh :))
Thanks, you too! I appreciate it!
Your welcome, enjoy your night eh
@@AshKickinBBQ
"I'm not one to squeeze my meat, but..."
he he he
Are you in MN?
Yes sir
how long did it take to smoke a pork loin that big? Thanks
What temp are you smoking at ?
I say it in the video boss
Looks good buddy
Thank you!
What temp unless I missed it??
It was cooked at 300°
@@AshKickinBBQ thank you bro doing line now!!!😬
Not going to inject or any of that other nonsense!!! LOL. Awesome. I agree. Take care Darrin.
Haha, glad we are on the same page brother! Lol, gotta have fun with these videos ya know? Thanks for watching!
Ever tried brining or injection?
You said pulled pork loin and I was worried. Just memories of my brother in law trying to make pulled pork with pork loin but that looks great.
Haha, I have seen people do that for sure, no good. Thanks man!
This is a killer Pork loin man! Few days ago I released as well a Pork loin video 👍 Keep up the good work. Stay safe bro 🍻
Thanks brother, I'll check out your video this week!
I guess I throw my vote your way...but loin looked real nice and awesome to see you using that Gateway! #ICP
Haha, thanks Brian! Appreciate it man! #needlesup
What was the cook time?
I tell ya the time in the video 😉
Perfectly cooked sir. Even though I had to watch you squeeze your meat on camera. Hope you checked not made for kids.🤣🤣 Seriously, great video and loin sir.
Lol! Thank you, Jay! I definitely appreciate you watching man! I might have skipped that box, shhh...they won’t notice 🤣🤣
Great job, sure likes juicy
Thank you Jose, I appreciate man!
Perhaps I was expecting more after watching the Baloney cook off but I was a little underwhelmed.......the loin looked great and I'm sure tasted great but......,?
Sorry to hear my video didn't meet your expectations. If you recall in my last video for the comp, I went all out, and still lost, lol. So I kept it simple this time in hopes of this video helping beginners, or someone cooking pork loin for the first time. Helping people is more important to me than winning any competition. Thanks for watching.
OK. I am apparently an idiot. I'm old. Got brain cells falling out my ears. I can't find any way to vote on the link that you and Joe provided. They take me to the same place, which is a pic of the smoker. Someone please explain in words of one syllable what I need to do to vote.
Voting is closed. Ended yesterday, lol.
@@AshKickinBBQ But Joe's video just premiered today. Sad penguin. I liked yours, so juicy. Not a huge fan of chorizo - but Joe's looked good too.
@@zxoickszx4422 yeah I think that was for the next round, sadly I didn’t make it. But thank you for the kind words, I’m glad you enjoyed the look of the product. It was very delicious!
Everytime i cook a porkloin, it comes our flavorless crumbly and dry to the point i dont buy it any more
Cause you’re over cooking it. Pull it at 140°
Just overcooked mine by a long shot MEATER probe was reading 145 ended up pulling and it was reading 176… fml
Man, that is a bummer. I'm sorry to hear that!
That's what she says 😂
I hope that it is PBR you are drinking.
PBR sucks, so no.
you all a nice guy but you all not malcolm
Lol, that is a very odd passive aggressive comment. Thanks?