I know you cook for temp not time, but knowing how long this cook took would help with gauging when to start our cook to be done by X time. Looks nummy! Thanks for the recipe!
I did a loin - 16 hour marinade (pineapple juice, brown sugar, honey, Lawry's Seasoning Salt) - then I liberally hit with the MeatChurch Honey Hog - I could sprinkle that rub on a bowl of Cheerios it's that good. Into the smoker at 225 until it hit an internal temp of 142, pulled it, wrapped it in butcher's paper and kept it low warm for about 2 hours. Cut and serve - it was so tender I couldn't believe it. The Honey Hog - folks just were over the moon for the flavor. Served it at our 3 times annual Hootenany and 12 people went through 8 1/2 pounds of pork loin. I appreciate your channel and am loving the spices from MCB. Thanks again for all the help getting better at BBQ. Going to be doing another one next week for a party and I think I'm going to need a lot more pork loin 🙂
@@JasonRagan-v9g Hi Jason - yes - maximum clean trip - especially the silver skin - I try and remove all of that because at 142-145 the silver skin will just be gristle. Since its under the fat, I trim off the fat as well. I leave some fat here and there but I do try to take off all the surface fat and silver skin. The method is foolproof. I often do this preparation the evening before I need it and just leave it in a small sealed cooler double wrapped in butcher paper over night (after reseasoning it when I pull it out). Perfect every time.
I've been watching your videos since I gotten a traeger last year I picked up the pro series 34 and I absolutely love it.. don't ever stop making these videos I pretty much love everything you do I actually smoked my meatloaf off of your recipe on Instagram it was amazing that breakfast sausage mixed with it WOW!! Don't ever stop making these videos dude I think you're an amazing cook... The holy voodoo rub is fantastic!!
What are the approximate cook times for this? I’m going to go 275 because I’ll already be doing ribs. Each half of mine is about 4 lbs…it would be nice to hear how long he cooked it so I have an approximate gauge.
I did one of these yesterday over a open pit. Salt pepper and garlic powder. Got some crust then put it in a foil boat with about 1/2 pound of butter and lots of basil.
I made this recipe today exactly as shown in the video in my Kamado grill and it was fantastic. I brined it in the Bird Bath brine mix and it was incredible. The rub was great too. I was supposed to make it yesterday on Christmas to go along with my Prime Rib, but I had a few last minute cancellations so I held it for today. I made it and used it as the pork element of Cuban Sandwiches during the late afternoon football games. So good. You should make this, you won’t regret it.
Because smokers are different and outside temperatures vary, go by the internal temperatures only. Check your internal temperatures starting at 2 hours.
Loins are one of my favorite cooks. Cheap, quick, easy and so versatile. Occasionally, I will pull at 130 and sear to finish right in my firebox. Gets that fat good and crispy.
hey matt. i actually smoked a pork loin on my traeger using the dry brine method you had in another video. came out amazing. i smoked at 225 super smoke, then finished at 500 to try to get a sear. only issue was with the mayo, the 500 degree sear caused a small grease fire. but it added a great sear and char flavor!
Man that looks Awesome!! I will definitely give that go over the holidays. I also like to put a slit all the way through the middle of a loin and put a long link of Alabama Conecuh Cajun Sausage in the slit. It will take it to next level of awesome. As always. Thank You for the great video and Thank You for sharing your BBQ passion. Merry Christmas!!
As always man you have my mouth watering. Pork loin was one of the first things I ever smoked way back when I bought my first smoker. Probably 15 years ago when it wasn’t as cool as it is now to smoke meat
I like putting crossed slits on the fat cap so I have more area for the rub to adhere. This results in more edges on the fat for crispness and better fat rendering, as well as more seasoning on the meat.
Another awesome video and I am LOVING the meat church pellets I am on my third bag !! I have done thanksgiving turkey, pulled pork, and a brisket coming up Christmas Eve with them!!
I love your videos and the way you cook but I have one suggestion could you please just give an approximate length of time for what you cook I understand that you go by temperature but if I knew if it was 3 hours or 45 minutes sometimes that's helpful in planning my day thanks
Looking amazing as always Matt. Can put little slices all over it and stuff with fresh chopped garlic as well for you garlic lovers...gonna have to get some of your garlic seasoning.
Matt…I really dig your videos. In this instance, I would’ve gone fat side down so that I could get better flavor (butter/herb) penetration. I do my briskets and butts this way as well, as it renders more of the fat cap and allows for more flavor. Happy Holidays to you and your Meat Church family! God bless!
That bird bath brine is fire for sure. Used it and the voodoo rub on a turkey for Thanksgiving and it was great. Probably would do just awesome with the pork as well. But that bird bath brine straight up smells identical to the little seasoning packet in a cheap bag of Ramon noodles. 😜
Pork loins (which are about half as long as the one you have there) normally run around $35 at my local grocery store, but when I catch them on sale, I can buy two of them for $28, get the butcher to slice them 1" thick, and when I get home with them, dry brine the lot of the slices with kosher salt on wire racks over pans overnight, before vacuum sealing and freeze what I don't make a meal out of that evening. This lets me just thaw out a 1" slice of pork loin for each person and season it with a salt free rub, as the magic of dry brining is already done, and throw it on the grill. It's a staple at our house.
Dang, wtf? Do you live in Alaska or something? A whole loin that size costs like 14 bucks, here. Then you can cut it into 3rds. The rib cut, center cut...and the other cut I can't remember right now. That has to be what you are buying. Jeebus. That is SO expensive. What do steaks cost where you live? 😂😂😂
@@firghteningtruth7173 Nope. Southwest Virginia. But I said I bought two on sale for $28, which is $14 each. To be fair though, the grocery store I am talking about is the only one in town, so they charge what they want because they have no competition unless you drive a bit farther to another down. When I buy steak there, it’s usually half a strip loin for $6.99 a pound, as New York Strip is about the only kind that goes on sale. I can get a whole Prime Ribeye for about $187 at Sam’s though, which I’m considering the next time it’s someone’s birthday, as going out for a steak dinner typically runs us about $120 plus tip for the four of us.
@@praetorxyn dude, those prices seem insane on the pork, but if I could get strip loin for 6.99/lb...tf? why buy the pork loin anyway? 🤣 I am saying I have a pork loin (the whole thing. Combine those two pieces you see) in my fridge that cost 14. Total. It's like $2/lb. But strip loin/rib roasts are pretty expensive here near the holidays. 9.99/lb if you are lucky. Weird pricing. 🤣
@@firghteningtruth7173 When the pork loins are on sale, they're about $1.99 a pound at most, I know it's under $2. So maybe they are whole loins, I dunno. Been a long time since I watched this video so I may have just been confused. The strip loins only go on sale every 2-4 months, typically, but they're Select rather than Choice at least part of those times, which may have something to do with it. I don't buy prepackaged steaks. They're never thick enough for my liking, and they usually don't look as good as something you can cut from the strip loin / ribeye yourself.
ok, huge kudos for one big thing that always makes me cringe when I see it in other video's. I would say 95% of video's with meat prep, you see the person with gloves handle the meat THEN handle their spice/rub bottles. Even raw chicken. I love that you get the meat ready then take off one glove to have a separation between clean/dirty.
Approximately how long did it take at 300? I'm making one for Easter and want to get the timing down for it to be ready on time. And would the Holy Gospel be good on it? Or should I go with the Traeger Apple rub?
I’ve done some pork loin with the traeger pork and poultry (apple/honey) rub and it turned out really good. However it’s a pretty sweet profile, I like adding a bit of heat to it (voodoo or hot honey hog) personally.
Your technique is good, but try something. Do it 1 ingredient. No brine, no spices, no rubs, no sauce. Just loin. Sear it very hot, fat side down. Expect about 3' flames, then lower the heat and cook it low and slow over an aluminum tin of water on the cooler side of the grill until it reaches 145. Take it off, tent it for 15 - 20 mins. Carve and salt and pepper it as needed. Try this and tell me that your extra steps are really worth it.
Lovely looking pork loin. I'm going to be a heretic and say on pellet cookers, I prefer fat side down to protect the meat. But I can't complain about that result.
Don't anybody remove that fat cap! Cheap-o cuts often have it half missing or worse, and that is primo flavoring for that roast! I look to choose ones that have it!
I dunno, I think you need a sear on that prior to serving. That looks like it came out of the microwave. Sure it tastes great but people eat with their eyes first
"High quality product, like Prairie Fesh" Matt, thats the product sold at Wal-Mart, produced by Seaboardfoods, second largest pork producer in the country. No disrespect to you, love your videos, but how is that quality?
Prairie Fresh All Natural is great. In fact tons of my collection buddies cook it. Not that I purchase a lot of meat from Walmart, but they have been making a huge effort to increase their quality of meat available in Walmart and Sam’s Club.
honestly 300F is too much, 300F gives you no smoke ring on a Traeger, do the same cook 180F first hour then 225F to finish it off and you'll notice you'll have a good smoke ring.
Depends on your goal. If you’re looking to smoke it then yes. I frequently talk about the lower, the smokier, in my videos. Maximum smokiness wasn’t my goal here.
![Blox Fruits Dragon Rework Update [Full Stream]](http://i.ytimg.com/vi/EqDAp8udhm0/mqdefault.jpg)
This is the only channel you need. Every time I follow his instructions it turns out great.
I know you cook for temp not time, but knowing how long this cook took would help with gauging when to start our cook to be done by X time. Looks nummy! Thanks for the recipe!
I did a loin - 16 hour marinade (pineapple juice, brown sugar, honey, Lawry's Seasoning Salt) - then I liberally hit with the MeatChurch Honey Hog - I could sprinkle that rub on a bowl of Cheerios it's that good. Into the smoker at 225 until it hit an internal temp of 142, pulled it, wrapped it in butcher's paper and kept it low warm for about 2 hours. Cut and serve - it was so tender I couldn't believe it. The Honey Hog - folks just were over the moon for the flavor. Served it at our 3 times annual Hootenany and 12 people went through 8 1/2 pounds of pork loin. I appreciate your channel and am loving the spices from MCB. Thanks again for all the help getting better at BBQ. Going to be doing another one next week for a party and I think I'm going to need a lot more pork loin 🙂
Did you do any trim? Silver skin?
@@JasonRagan-v9g Hi Jason - yes - maximum clean trip - especially the silver skin - I try and remove all of that because at 142-145 the silver skin will just be gristle. Since its under the fat, I trim off the fat as well. I leave some fat here and there but I do try to take off all the surface fat and silver skin. The method is foolproof. I often do this preparation the evening before I need it and just leave it in a small sealed cooler double wrapped in butcher paper over night (after reseasoning it when I pull it out). Perfect every time.
I've been watching your videos since I gotten a traeger last year I picked up the pro series 34 and I absolutely love it.. don't ever stop making these videos I pretty much love everything you do I actually smoked my meatloaf off of your recipe on Instagram it was amazing that breakfast sausage mixed with it WOW!! Don't ever stop making these videos dude I think you're an amazing cook... The holy voodoo rub is fantastic!!
What are the approximate cook times for this? I’m going to go 275 because I’ll already be doing ribs. Each half of mine is about 4 lbs…it would be nice to hear how long he cooked it so I have an approximate gauge.
I did one of these yesterday over a open pit. Salt pepper and garlic powder. Got some crust then put it in a foil boat with about 1/2 pound of butter and lots of basil.
I made this recipe today exactly as shown in the video in my Kamado grill and it was fantastic. I brined it in the Bird Bath brine mix and it was incredible. The rub was great too. I was supposed to make it yesterday on Christmas to go along with my Prime Rib, but I had a few last minute cancellations so I held it for today. I made it and used it as the pork element of Cuban Sandwiches during the late afternoon football games. So good. You should make this, you won’t regret it.
How long was the cook time? Really excited to try this out. Keep up the awesome videos!
My question exactly
Because smokers are different and outside temperatures vary, go by the internal temperatures only. Check your internal temperatures starting at 2 hours.
Loins are one of my favorite cooks. Cheap, quick, easy and so versatile. Occasionally, I will pull at 130 and sear to finish right in my firebox. Gets that fat good and crispy.
hey matt. i actually smoked a pork loin on my traeger using the dry brine method you had in another video. came out amazing. i smoked at 225 super smoke, then finished at 500 to try to get a sear. only issue was with the mayo, the 500 degree sear caused a small grease fire. but it added a great sear and char flavor!
Another fantastic video! How long would you cook that at 225 with super smoke? Matt is amazing!
Such an easy cut to use, often overlooked and super simple to get it right.
Totally agree!!
In every video it’s hard to tell what is more beautiful the protein or the cutting boards! I need to get me a Rosewood!
Thank you for your support all year!!!!
Man that looks Awesome!! I will definitely give that go over the holidays.
I also like to put a slit all the way through the middle of a loin and put a long link of Alabama Conecuh Cajun Sausage in the slit. It will take it to next level of awesome.
As always. Thank You for the great video and Thank You for sharing your BBQ passion. Merry Christmas!!
As always man you have my mouth watering. Pork loin was one of the first things I ever smoked way back when I bought my first smoker. Probably 15 years ago when it wasn’t as cool as it is now to smoke meat
Pork Loin is a family favorite here. Really love the Honey Hog. I will have to try the garlic and brine trick. Thanks.
I like putting crossed slits on the fat cap so I have more area for the rub to adhere. This results in more edges on the fat for crispness and better fat rendering, as well as more seasoning on the meat.
Another awesome video and I am LOVING the meat church pellets I am on my third bag !! I have done thanksgiving turkey, pulled pork, and a brisket coming up Christmas Eve with them!!
What an amazing cut of meat. So versatile and easy to use!
Agreed!!
I love your videos and the way you cook but I have one suggestion could you please just give an approximate length of time for what you cook I understand that you go by temperature but if I knew if it was 3 hours or 45 minutes sometimes that's helpful in planning my day thanks
I dig the year round aspect! Looks delicious
Thanks Kev. We don’t stop cooking!
Looking amazing as always Matt. Can put little slices all over it and stuff with fresh chopped garlic as well for you garlic lovers...gonna have to get some of your garlic seasoning.
You’re making me hungry!!
Just picked this up at my local H-E-B and am excited to try this recipe !
Enjoy!
Matt that looks delicious definitely going to give this a try
How we not get a total cook time for a reference point though
Love these videos as well as your seasonings!
Matt…I really dig your videos. In this instance, I would’ve gone fat side down so that I could get better flavor (butter/herb) penetration.
I do my briskets and butts this way as well, as it renders more of the fat cap and allows for more flavor.
Happy Holidays to you and your Meat Church family!
God bless!
Hi Matt I love ur videos I would like to see how u would smoke a holiday duck also
Matt, I need to hold loin in warmer overnight for church. Will it dry out if wrapped?
You sir are a master baster. That is the way to treat your meat for sure.
I would love to know what kind of basting sauce pan you are using, ive seen it in a few other videos.
1:02 pretty hard to screw up?
You've never seen me cook! 😂
Hey Matt, did you mix the 1 cup of Bird Bath with a 1/2 gallon of water? And about how much did that loin weigh?
Ahoy sir!!! I always learn something watching your videos, might the Meat Church pellets be available soon by chance?
Beautiful pork cook. Happy Holiday😎👍
Thank you!
That bird bath brine is fire for sure. Used it and the voodoo rub on a turkey for Thanksgiving and it was great. Probably would do just awesome with the pork as well. But that bird bath brine straight up smells identical to the little seasoning packet in a cheap bag of Ramon noodles. 😜
How long was the cook time?
I really wish you had a meat church bbq bible (cookbook) that I could purchase.
Wow Great video!!! Matt
Thanks Dale.
Pork loin is one of my favorites
Love me some thin sliced pork loin and smoked turkey
I love your vids!
I have been doing pork loins on my Traeger at 200° with super smoke for an hour, then crank it up to 350° to finish it.
Nice!
Damn, I'm going to have to have a talk with my butcher! Looked amazing!!
Heck yea man. Pork loin is one of my favorites. Feeds a lot of people! 🔥 🔥 🔥
And affordable!
This is awesome! It looks so yummy and mouthwatering ❤ I could almost smell it!️❤️Thanks for sharing❤Stay connected❤
Where did you get that little pot you always use to melt your butter
Pork loins (which are about half as long as the one you have there) normally run around $35 at my local grocery store, but when I catch them on sale, I can buy two of them for $28, get the butcher to slice them 1" thick, and when I get home with them, dry brine the lot of the slices with kosher salt on wire racks over pans overnight, before vacuum sealing and freeze what I don't make a meal out of that evening. This lets me just thaw out a 1" slice of pork loin for each person and season it with a salt free rub, as the magic of dry brining is already done, and throw it on the grill. It's a staple at our house.
Dang, wtf? Do you live in Alaska or something?
A whole loin that size costs like 14 bucks, here. Then you can cut it into 3rds. The rib cut, center cut...and the other cut I can't remember right now. That has to be what you are buying.
Jeebus. That is SO expensive. What do steaks cost where you live? 😂😂😂
@@firghteningtruth7173 Nope. Southwest Virginia. But I said I bought two on sale for $28, which is $14 each. To be fair though, the grocery store I am talking about is the only one in town, so they charge what they want because they have no competition unless you drive a bit farther to another down.
When I buy steak there, it’s usually half a strip loin for $6.99 a pound, as New York Strip is about the only kind that goes on sale.
I can get a whole Prime Ribeye for about $187 at Sam’s though, which I’m considering the next time it’s someone’s birthday, as going out for a steak dinner typically runs us about $120 plus tip for the four of us.
@@praetorxyn dude, those prices seem insane on the pork, but if I could get strip loin for 6.99/lb...tf? why buy the pork loin anyway? 🤣
I am saying I have a pork loin (the whole thing. Combine those two pieces you see) in my fridge that cost 14. Total.
It's like $2/lb. But strip loin/rib roasts are pretty expensive here near the holidays. 9.99/lb if you are lucky.
Weird pricing. 🤣
@@firghteningtruth7173 When the pork loins are on sale, they're about $1.99 a pound at most, I know it's under $2. So maybe they are whole loins, I dunno. Been a long time since I watched this video so I may have just been confused.
The strip loins only go on sale every 2-4 months, typically, but they're Select rather than Choice at least part of those times, which may have something to do with it.
I don't buy prepackaged steaks. They're never thick enough for my liking, and they usually don't look as good as something you can cut from the strip loin / ribeye yourself.
ok, huge kudos for one big thing that always makes me cringe when I see it in other video's. I would say 95% of video's with meat prep, you see the person with gloves handle the meat THEN handle their spice/rub bottles. Even raw chicken. I love that you get the meat ready then take off one glove to have a separation between clean/dirty.
Aswell. Geez it drives me crazy lol. When I go to a braai/bbq and someones doing that with the rubs and spices I quietly die inside
@@mattybhoy6522 not only that - am I going to get food poisoning from eating here?
Put a glove on the bottle, then it won't matter.
@@watsonrk1 great idea!
Its called editing a video. Alot of people leave that out cause it's not good content.
My mouth is watering as much as that meat is
If you didn't have Meat Church brine, do you have any suggestions on how to make your own?
multiple ways to make your own brine. do a youtube search
@@lonestarfinancegroup4618 true and I have looked before on you tube and make my own brine but I wanted Matt s take on it
Apple Juice, Orange Juice or Pineapple Juice
Approximately how long did it take at 300? I'm making one for Easter and want to get the timing down for it to be ready on time. And would the Holy Gospel be good on it? Or should I go with the Traeger Apple rub?
I’ve done some pork loin with the traeger pork and poultry (apple/honey) rub and it turned out really good. However it’s a pretty sweet profile, I like adding a bit of heat to it (voodoo or hot honey hog) personally.
What about 300* but add a smoke tube?
Your technique is good, but try something. Do it 1 ingredient. No brine, no spices, no rubs, no sauce. Just loin. Sear it very hot, fat side down. Expect about 3' flames, then lower the heat and cook it low and slow over an aluminum tin of water on the cooler side of the grill until it reaches 145. Take it off, tent it for 15 - 20 mins. Carve and salt and pepper it as needed. Try this and tell me that your extra steps are really worth it.
Morning Matt!
Good morning from the Church. 🙏🏼
Are the pellets available on your website?
Lovely looking pork loin. I'm going to be a heretic and say on pellet cookers, I prefer fat side down to protect the meat. But I can't complain about that result.
Fair enough!
Alright alright alright 🙌
What is the cook time on this
What it did it Mexican style?
Feel like it needs a good sear before you cut it
First, love Meat Church!
Yes!!!! 🙏🏼
Don't anybody remove that fat cap! Cheap-o cuts often have it half missing or worse, and that is primo flavoring for that roast! I look to choose ones that have it!
Elephant in the room…when is that hat going to hit your shop, and will you offer it in different colors?
New Era 5950 - dropping very soon!
It's just me here. I will break it down into 4-5 pieces. Freeze it. Do a different flavor every time
I dunno, I think you need a sear on that prior to serving. That looks like it came out of the microwave. Sure it tastes great but people eat with their eyes first
The Wholey Grail a whole pork loin
That’s not fat bud. That’s silver skin.
"High quality product, like Prairie Fesh" Matt, thats the product sold at Wal-Mart, produced by Seaboardfoods, second largest pork producer in the country. No disrespect to you, love your videos, but how is that quality?
Prairie Fresh All Natural is great. In fact tons of my collection buddies cook it.
Not that I purchase a lot of meat from Walmart, but they have been making a huge effort to increase their quality of meat available in Walmart and Sam’s Club.
@@MeatChurchBBQ what if you use the brine but dont warm it up in the sauce pan ? Just mix with water an use
honestly 300F is too much, 300F gives you no smoke ring on a Traeger, do the same cook 180F first hour then 225F to finish it off and you'll notice you'll have a good smoke ring.
Depends on your goal. If you’re looking to smoke it then yes. I frequently talk about the lower, the smokier, in my videos. Maximum smokiness wasn’t my goal here.
@@MeatChurchBBQ gotcha! which method do you find tastes better with pork loin?
🇺🇸🍻🍺
I cooked mine at 200