Yeah as I mentioned on FB, did the exact same cook and even had the deluge of rain and had to move the pellet grill into the garage. I used Bear Mountain gourmet blend and spritzed with apple juice and water. Outstanding cook Mike! Delicious! Cheers brother!
OMG, followed your directions by the letter and hands down the best loin I have ever served. Nothing but praise and I thank you. New subscriber obtained.
Later comment I know but followed your technique..The wife and I absolutely enjoyed the best pork we have had in a while. Used my Pit boss smoker, competition pellets and pit boss pulled pork seasoning. Sprayed with apple juice 50/50 mix with water. Cooked fast but the best smoked meat I've had in a long time. So juicy.. Smoke hit hard but super flavourful. Thank you Mike!
Dan, thanks for letting me know. Pork loin is one of the best meats you can smoke in the pellet smoker. It really takes in the smoke flavor if seasoned lightly. The apple juice spray prevents the exterior from creating a skin and allows longer smoke penetration. I’m glad to hear it turned out so good
I just got one 8.5lb for 1.99 a pound here in Texas. On sale. I’m doing my first one on a Pitt boss we shall see . We use TexJoy seasoning made in Beaumont Texas , they make the best seasonings they actually make other seasoning that’s packaged in other names. They have been around for many years.
That was awesome very nice color and I could tell it was juicy , also been wanting to buy a smoker but price was a little out of budget until I looked at your pit boss and decided to buy the 77550 5.5 vertical smoker, you have cooked so much on that smoker. I am disabled and have to set all the time so this took a long time to decide which smoker would be best for me, thank you for your patient in showing me how great, tasteful and easy smoking/cooking outdoors can be.
Mike, pork loins are a staple for me at work., Affordable. But you have to be careful not to over cook. You are right on the money @140. I have yet to smoke one at home...invite an army. Lol like the teaching moment of cracking the door a little
Every time I do a loin it cooks unevenly. I end up overcooking or undercooking part of it. I thought about buying some butchers twine to wrap it tight and see if that helps.
I almost always do this. It makes a big difference on the smaller cuts that don’t take long to cook though. Smoked pork loin, burgers, meatloaf all benefit from this.
I usually defrost them overnight in the refrigerator and then throw them on a hot grill for about 2 minutes per side. Sometimes I’ll leave them in the bag and reheat them in a pot with hot water.
First time hearing about the pellet grills exploding. Went to go see what's up. Watched a few RUclips videos. And convinced it's user error, lol. SOME people are idiots. MANY did NOT read the instruction manual. MOST don't maintain their grills like you do. lol I don't even own a pellet smoker yet and even I know better than to do some of those things from watching your vids, lol.
G’day mike been watching your videos for ages and have a dumb question your pitboss pellet smoker is it a series 4 or series 3? Your videos have made me want one but I see so many bad reviews for the series 4 here in Australia
Yeah as I mentioned on FB, did the exact same cook and even had the deluge of rain and had to move the pellet grill into the garage. I used Bear Mountain gourmet blend and spritzed with apple juice and water. Outstanding cook Mike! Delicious! Cheers brother!
OMG, followed your directions by the letter and hands down the best loin I have ever served. Nothing but praise and I thank you. New subscriber obtained.
Thank you! I’ve been doing this a long time and love sharing what I have learned over the years.
Later comment I know but followed your technique..The wife and I absolutely enjoyed the best pork we have had in a while. Used my Pit boss smoker, competition pellets and pit boss pulled pork seasoning. Sprayed with apple juice 50/50 mix with water. Cooked fast but the best smoked meat I've had in a long time. So juicy.. Smoke hit hard but super flavourful. Thank you Mike!
Dan, thanks for letting me know. Pork loin is one of the best meats you can smoke in the pellet smoker. It really takes in the smoke flavor if seasoned lightly. The apple juice spray prevents the exterior from creating a skin and allows longer smoke penetration. I’m glad to hear it turned out so good
I'm cooking one today ,using meatchurch Texas sugar, on the pitboss 1150 .thankyou for your video,
Same here… Texas sugar is amazing.
Thanks for going to the effort of showing your cook….very helpful to me!
I thought that the smoke from the start up was dirty smoke? You could send some rain here.
What's funny is I just found a pork loin in the freezer last night as was thinking of smoking it. Good to know how now :D
Enjoy and thank you for watching
I use Jim Bean pellets and it makes pork loin taste so good and juicy thanks for your video
I’m smoking 2 loins as we speak! Taking all advice I can get 😎
I just got one 8.5lb for 1.99 a pound here in Texas. On sale. I’m doing my first one on a Pitt boss we shall see . We use TexJoy seasoning made in Beaumont Texas , they make the best seasonings they actually make other seasoning that’s packaged in other names. They have been around for many years.
My Pit Boss pro has the newest software, but can’t be set to 225, so I have to settle for 230.
Yes sir only in 10 degree increments. 220 should be fine. I'm going to try it here in about an hr 😆
I love your videos Mike! Thanks for all the work you put into them, I know that's a lot of work, but well worth it!
Thank you!
I thought about turning it off after the smoke clears up upon start up so it can go through the whole smoke start up cycle twice , then cook it??
Always amazing Mike! Gorgeous! Well done as always brother!!!
Thanks Luis!
Looks Amazing! I have never smoked a pork loin yet and never used a pecan rub. Can't wait to give this a try. Thanks Mike! 👨🍳
Thanks Scotty. I think that once you try it, pork loin will become one of your go-to’s.
Yum! Got to find some time to run the smoker and do a pork loin!
I normally brine my pork chops. Has anyone tried brining a whole pork loin?
That was awesome very nice color and I could tell it was juicy , also been wanting to buy a smoker but price was a little out of budget until I looked at your pit boss and decided to buy the 77550 5.5 vertical smoker, you have cooked so much on that smoker. I am disabled and have to set all the time so this took a long time to decide which smoker would be best for me, thank you for your patient in showing me how great, tasteful and easy smoking/cooking outdoors can be.
Thank you! You will enjoy that smoker. It is easy to use and with it being a cabinet smoker, its also easy to access.
Mike, pork loins are a staple for me at work., Affordable. But you have to be careful not to over cook. You are right on the money @140. I have yet to smoke one at home...invite an army. Lol like the teaching moment of cracking the door a little
I agree... There isnt a lot of wiggle room between juicy and dried out.
Thought pork should be 160 degrees?
That looks delicious and it was easy to make too.
Every time I do a loin it cooks unevenly. I end up overcooking or undercooking part of it. I thought about buying some butchers twine to wrap it tight and see if that helps.
That big I cut into 3 pieces no problems
Great video. Keep smoking
Looks great!!
Making it right now! ✅️
Great idea to put the meat in before turning it on. There’s lots of smoke at initial start that just goes unused. . Do you do this with all meats?
I almost always do this. It makes a big difference on the smaller cuts that don’t take long to cook though. Smoked pork loin, burgers, meatloaf all benefit from this.
Great video! I always use that snoke setting. Sometimes with the larger cuts, I use the smoke setting for one to two hours.
But where can i buy that shirt??
Sweet knife. What brand is it?
Great Video!! Thank You!!
Looks great. How do you reheat the thicker slices that you vacuum pack?
I usually defrost them overnight in the refrigerator and then throw them on a hot grill for about 2 minutes per side. Sometimes I’ll leave them in the bag and reheat them in a pot with hot water.
First time hearing about the pellet grills exploding. Went to go see what's up. Watched a few RUclips videos. And convinced it's user error, lol. SOME people are idiots. MANY did NOT read the instruction manual. MOST don't maintain their grills like you do. lol I don't even own a pellet smoker yet and even I know better than to do some of those things from watching your vids, lol.
G’day mike been watching your videos for ages and have a dumb question your pitboss pellet smoker is it a series 4 or series 3? Your videos have made me want one but I see so many bad reviews for the series 4 here in Australia
This one is the series 5. The smoker I used back in the early days was the series 3.
@@WeekendWarriorBBQ sadly we don’t have the series 5 in Aus night start with the 3. Thanks mate and keep up the great videos love your work
I have a series 4 and it has been a great smoker.
Damn bro, you got rinsed for the pork loin. I just picked an 8lb one up from Sam's for $14.
I know I’m late, but where is the binder for the seasoning?
Jeez 3.50 a pound. I just paid 1.80 a pound. Got one my whole loin for 18$
First real video of yours was the original of this
Joe sent us.
Ohio Wood Burner! Great guy! Thanks for checking in
@@WeekendWarriorBBQ you're putting out some good looking food.
Making this tomorrow. I'll have to wear a bib until then to catch the drool.