Smoked Pork Loin on the Traeger Pellet Grill with MotG Rub
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- Опубликовано: 2 окт 2024
- Hey everyone,
With the weekend coming up, I decided to share an easy recipe for making Smoked Pork Loin on my Traeger Pellet Grill
To season it, I’m using my new PORK RUB & SEASONING!
I’ve been wanting to share these great seasonings that I’ve learned how to make over the years
and now you can buy them on my MotG website!
www.marcsonthe...
Over the years, I’ve learned from some of the best chefs and restaurants and this rub will knock you out!
But you need more that great seasoning to perfectly smoke, or roast, any thick cut of meat, like this Pork Loin…Touching it or poking it just won’t do the trick
That’s why I’m using the iChef by Maverick
Works with Bluetooth, it’s easy to set up and you can be up to 300 feet away, in line of sight!
www.amazon.com...
I hope you like this recipe! Please share it with your friends and do try some of my great new seasonings and rubs
See you outback
➡ About M.O.T.G
One of the most recognizable Grilling and Kitchen TV Pitchmen in the World, Marc Gill is going unplugged and at home, doing what he loves most Barbequing, Smoking, Grilling, Braising, Su Vide, I mean cooking and feeding family and friends.
His hectic schedule has him reviewing, testing and scripting presentations for products which are sent to him from all over the Globe. These products are intended to be used in an Infomercial, a Commercial or featured on Live Shopping TV.
➡ Follow Marc
Facebook: / marcsonthegrill
➡ Contact Marc
Interested in having your product reviewed? Reach out and let is know what you got!
marcsonthegrill@gmail.com
![FendiDa Rappa - Clock Dat ft. Shamar Marco [Official Music Video]](http://i.ytimg.com/vi/3NBU8KHdxYY/mqdefault.jpg)
Great video. Will try this today.
A summary, at the end, of temps a cooking times would make the video even greater.
Thanks for the video. Just a side note, your smoker has a small hole on the side to run your thermometer wires through. 🙂
I smoked our first pork loin this past weekend on our Traeger following your video and it did not disappoint! It was so juicy and tender. My family said it was the best loin they’ve ever had!
I just smoked my first tenderloin following your method, and I have to say this was the best tenderloin I’ve ever ate! This recipe was so easy for me to follow, and the temperature was spot on for a perfect cook!
Anyone else in the middle of smoking and then came here for tips lol
Great looking perfectly cooked Pork Loin, tender and juicy, loved that you kept it simple, without a bunch of rubs and sauces. Nicely Done. Thanks for sharing. 😎.
Thanks again, my friend! It's so easy and delicious! Hope you're having a great summer!
Quick tip for you Marc: You have a probe insert on the left side of your grill. You can use that and not have to pinch cables or lose the seal on your grill. Also, great video! I’m doing this tonight
Good tip! Thanks for watching, Robert! Sorry for the late reply :-D
I'm doing one of these today, using your recipe (different rub--have to use what's on hand). One suggestion: it should almost go without saying, but you might want to mention to your audience that "if you're looking, you ain't cooking". They ought to minimize the amount of time the lid is open during the cook. (Unless they're making a video, of course)
Hi Marc, I am new to the pellet grill scene and I am trying this as I type!! So looking forward to seeing how it turns out. Love your energy in the videos!
Hey Todd, thanks for watching! Sorry to take so long to get back to you. I don't know how I missed it, but I'm glad you like what I'm doing!
I still use this method for pork 4 years later
Great video. Smoking a pork loin today.
Outstanding!! Thanks for the tutorial!
Thanks Mark
That pork looks delicious. I like to smoke those. They have always come out juicey like yours did. Keep smoking!
Hey Doug, thanks for watching! Sorry to take so long to get back to you. I don't know how I missed it, but I'm glad you liked it!
THANK YOU!! I just uploaded a Pork Tenderloin video and cooked it to an internal temp of 145 degrees too. Apparently some folks still believe you have to cook it to 160 degrees, but I disagree.
Mmmmmm bacon wrapped pork loin. 😎.
I agree with YOU! Thanks for watching! See you outback!
Looks fantastic!!
It was! Thanks for watching, Josh! Sorry for the late reply :-D
Bro....please tell me you are still smoking and teaching! I am so eager for tomorrow now!!!
Right a nice rub … WHAT type of rub did you use ?
In the mean time you’ve left your lid open long enough that your chamber temp is a 125° and your cook time is longer.
Nice vid bro, just subbed. Do you have any jerky videos?
Sorry for getting back to you so late, Larry. Not yet, but I'll do some soon. Thanks for watching! See you outback, today :-D
Lol why don’t you just run the wire from the prope through the built in grommet on the side? That is a traeger isn’t it? I can see the hole in the side of the grill for the wire lol.
Just got a traeger for Christmas. Made some venison burgers last weekend and they were phenomenal compared to a gas grill. I was nervous to cook the pork loin I have sitting in the freezer, but after watching this video I know what I’m doing when I get home today. You’ve gained a subscriber🤙
How did it turn out for you? And thanks for watching, Michael! Sorry for the late reply :-D
Marc, please use a body mic for your videos.
Been using a Weber Kettle for 40 years.....Didn`t figger I had the time (what with fishin and such to occupy my days off), to truly learn the art of true BBQ. But now I do and I have a Traeger on the truck to be here Monday. I need all the help I can get and I like the way you deliver...Thanks buddy.....
Hey Scott, thanks for watching! Sorry to take so long to get back to you. I don't know how I missed it, but I'm glad you like what we do!
@@marcsonthegrill2227 Pulled pork is outtasight, and this thing makes jerky like no other....Screw Jack Links!!!! lol Still learnin, but, I love this new avenue. I love the old Weber, and still use it often, but now I see why there are so many BBQ fanatics....Thanks for replying....From Wyoming to you....Cheers buddy!!!!
@@scottpetrich1346 Food's better cooking like that!
Dude, i freaking love you! Just got into smoking, researched so much and YOUR videos helped me learn about this art and make the right choice for my smoker. Got the Rec Tec Trailblazer. 1 cook so far and fell in love! Thank you my friend gonna be trying this next!
Thanks for watching, Will! I really appreciate that Sorry for the late reply :-D
I did this and was smoky, juicy,tender,but it had no flavor… low and slow is the only way to go! I watched this hype and thought Hugh maybe I wasn’t doing it as easily as I could , and replicated this process. MISTAKE #1 it was all the things ,but no flavor was imparted into the meat. Was real bummer too for an 11 lb. Pork loin for $45 US Dollars. What a bummer thanks for nothing guy. 😢
Can you use a pork loin cooked like this for pulled pork? I’m supposed to be smoking a pork butt for pulled pork at my sisters virtual graduation tomorrow. My mom said she bought the meat, and it’s a pork loin lol
Sure you can... how did it come out
(Sorry for the late reply. I missed your message.)
I am curious what changed to where you can cook pork to a lower internal temperature than you used to be able to. 6:12 What's different 'nowadays'? I'm not following at all.
Trichinosis used to be a problem with pork in the past. It's a parasite that could in rare cases be fatal. Farm raised pork is not, anymore, considered a health issue.
Cooking to a higher temperature would eliminate the parasite.
That pork loin looks delicious. It is a simple meat to smoke. I got one to smoke next week when the rain leaves. Keep smoking!
Thanks for watching, Gwen!
I still haven't figured out why people want to eat cold meat! It's still just as juicy if you cut it when you take it out, without the rest time. But, to each their own.
Marc, I made a pork loin in the smoker tonight based on your video. Came out perfect. Thanks brother!
Rock on! Thanks for watching! :-D
Lol... time and temp haha
Honest question... Why is it that some professionals say 225 degrees for two hours and then it's a perfect hundred and forty five degrees... Then other professional say 4 hours at 225 degrees in at the perfect hundred and forty degrees... How is this possible
Thanks for watching and asking! Here’s how I look at it…with a smoker at 225-250° F, it can take from one hour per pound (if you're lucky) to one and one-half hours per pound to cook, and maybe even longer depending on the size and fat content of the shoulder. When the pork shoulder reaches about 190°F, start checking it for tenderness with a fork. So, I recommend that you use a good thermometer, (I like Maverick) close the lid and smoke the pork until it reaches an internal temperature of at least 195°F…you can cook to 201°F if you like softer pork.
Really, I don’t know why chefs and writers have such different recipes…but what I wrote is how I smoke
@@marcsonthegrill2227 The question was about a loin, not a shoulder.
@@marcsonthegrill2227
Pork shoulder??
I just used this method and it turned out great!
Thanks for sharing, I did it just like you've done it on the video, it was damn good, now as I'm writing, I've prep my meat since yesterday with all the rubs and let it set, took it out earlier today, it looked and smelled real good, got about another hour to go, we'll find out...😀
WOW! Glad you liked it! And thanks for watching, Roger! Sorry for the late reply :-D
Man I have an 8# pork loin in the fridge marinating since this morning. I’ve been looking up videos on how to smoke it in yours is exactly what I was looking for.
I have a vertical pellet smoker and to get that added smoke flavor I have something called “Smoke Daddy Magnum P.I.G. Cold Smoke Generator”
I can cook at 350 if I want and have smoke from that extra device as long as I want it in the cook. It complements my pellet smoker very well.
Thanks for watching, Josue! I'm delighted you found it! Sounds like it's gonna be a great meal
(marinating all day, wow!)
Don't forget to participate in my REC TEC 340 Give-Away...Happy Holidays!
I wish more people would show smoker recipes where you're only cooking a couple pound piece of meat. Like a meal for 2.
Great Vid! Was the total cook time 2 hours?
That recipe came out great but I did change it up with just a little bit. I was followed up until the 275 degree change. The last 20 minutes I cranked it up to 375 with BBQ sauce to caramelize it. I finished it up with super smoke mode for 5 minutes. I then I let it sit on The Cutting Board wrapped in tinfoil and covered in newspaper for 20 minutes. The wife loved the surprise lunch break that she got
Fat side up or fat side down
I love pork loin!!! Great vid can't wait to try it this way!!!
You'll love it, too! Hope you try out my new seasonings and rubs! Thanks for watching
Thanks for the short and sweet video! Great job and buying the rub!
Thanks for watching, Jerry! :-D
Great video. I love smoked pork loin. I have one in the freezer and can't decide if I want to cook it now or on Valentines Day. I smoked a meatloaf today on my camp chef and it was so delicious. Keep smoking!
Did you brine your tenderloin?
Not in this video, but yeah, I've brined em before I smoked them and I've also sous-vide them and then finish it on the smoker, with a high temp
Thanks for watching, Todd
Nice video Marc and very well explained. I have a Traeger Texas Elite pellet grill which I bought a few years back at Costco. I do not get a good smoke taste from the pellet grill even using a smoke tube. I generally do everything on my Chargriiller Akorn Kamado or my Pit Barrel Cooker. Any suggestions?? I use Lumberjack premium pellets. Just subscribed!!!
Dude cracks me up watching him cook makes me feel like I’m watching your cartoon dad smoke meat and I’m all for it
Ok using your recipe again! The first one was amazing! I appreciate you posting this with all the details!
Did 2 of these your way and both were excellent ! Thanks for the vid .
Thanks for watching, Mark!
Great video! I’m planning on doing this for Christmas Eve this year, so from my family to yours Thank you and happy holidays
Thanks for your recipe brother. I’m doing mine tomorrow. Can’t wait.
Tried to order some rub but the website wouldn’t let me
You’re the man!!!
New new huh. Good lord man. You have no idea what you are saying.
Hi.. Is the temperature and time the same if you are smoking a
5 # roast ? Thanx🌷
Thanks for watching an asking, Theresa! I recommend smoking your pork loin at about 220 degrees Fahrenheit should generate a cooking time of roughly half an hour per pound (so a 5-pound cut will cook in roughly 2 1/2 hours).
@@marcsonthegrill2227 Thank you 🌷
@@Tess1984 You're welcome! :-D
Temp probe has a port on the left side of traeger. Very handy and easier on the probe wires.
Great video. I appreciate the simplicity. Approximately how long did you cook the meat at 300?
225 - 250F Thanks for watching, Ryan
He didn't read your question 😑
Any ideas for injecting flavors?
Mustard is never needed to make a great pork loin.
Fat side down. That’s basically the most important part. All the other theatrics are bullshit, you can cook it all the way through until 140temp. Let it rest for 20min and you’re good. Also, please use stone ground mustard. That yellow hot dog shit is messy and it doesn’t impart any flavor. The 2nd trick is to let it marinate over night with mustard and seasoning. You’re welcome 👌🏼
THANKS, Bro... I appreciate that and thanks for watching! :-D
So 150 not 145
I just bought a pellet grill and its my first time making anything on It. I decided to give this a try and its just about done. I didnt use any special seasoning as I don't do this often. After this first experience I'm planning on buying rubs and seasonings to start my weekly grilling.
Great video! I enjoy your style of presentation!
Made this today on my PitBoss 850 Pro. Thank you turned out fabulous!
FYI there’s a small hole on the side of your Grill for your thermometer wire to go through beside your pellet box
so..confused. you put it on grill at 225, say you'll leave it there for 2.5 hours with the plan to turn it up to 375 to finish, then you come back after only an hour and turn it to 300. Little confused....
Hope this helps... sorry for the late reply... This is the easiest way I know
Serves: 4
Prep Time: 20 minutes
Smoking Time: 2 hours 30 minutes
Temperature: 275F
Wood: Maple, Pecan or Peach
Ingredients:
5-pound pork loin
2 ounces of olive oil
4 ounces of pork seasoning
1 tablespoon of brown sugar
Instructions:
1. Preheat your smoker.
2. With a sharp knife crisscross the fat layer. Then brush on the olive oil.
3. In a small bowl, mix the brown sugar with the pork seasoning. Then rub it into the pork loin.
4. Set it in the smoker and it’s done when the internal temperature is 145oF. It’s important not to overcook pork loin in this recipe.
5. Let it rest for at least 15 minutes. The meat is more tender when the juices stay put for a while.
I use half an hour per pound, as a point of reference. If you want to give it a little more flavor, brush the pork with my Smoked Bacon Flavored BBQ Sauce. If you want to give the pork a little more spiciness, add 2 teaspoons of cayenne pepper to the rub.
Where did you get that large meat turner? What brand?
This video gets me pumped up for my pork loin smoke this afternoon. Loved it. 🤙🏽
Where do you get all that energy??
What is a good rule of thumb of how long you should smoke per pound
Once you told me we would “render” off the mustard I was 100!
Thanks for the video.
This turned out so great!!
Just got done smoking a pork tenderloin yesterday with hickory and cherry wood and it came out fantastic! I used my own rub with garlic, onion powder, smoked paprika, sage, a little bit of cayenne powder, coarse sea salt, and brown sugar.
I did mine at 225 for 3.5 hours with a meteater probe till it was 145 degrees and it was very very good.
Perfect timing. Thanks for the rub idea. Now gotta wait till mine defrosts.
@@mcalvinscott I'm still eating mine and It's very moist, and flavorful, and will definitely be doing more the same way.
Enjoy.
Outstanding video brother. Im going to get me a loin and get to smoking brother. #BOYLOOKAHERE
Hey there, thanks for watching! Sorry to take so long to get back to you. I don't know how I missed it, but I'm glad you liked it!
Do you turn it at all?
I just pulled mine out of my Treager using your recipe. It's amazing!! Thank you.
First time viewer of your videos. Love the enthusiasm!!! Now off to smoke that pork loin........
Welcome and thanks for watching, Michael. How did it that loin of pork turn out?
(Sorry for the late reply, I missed your comment.)
Easiest subscribe ever, awesome energy. And my name is Mark. Boom.
Hey Mark, thanks for watching! Sorry to take so long to get back to you. I don't know how I missed it, but I'm glad you like what I'm doing
You left the back strap... Why? Just curious
I was suprised that he left the tougher skin on under the fat cap.......................
Thank you marc for another great video
Thanks for watching, Art! I'm glad you liked this one, also!
Thanks .. got things ready going to try this in the morning...
what kind of wood?
I like Hickory or Alder wood, Dennis. And thank for watching!
Did you trim the loin at all?
always. Thanks for watching, Chase!
Do ya👍🏿
Yes
Thanks for watching! :-D
This guy is awesome.
7913
Also what is the total time on this cook?
About 25 mins per pound or until the internal temperature is 145F, about 2 1/2 to 3 hours
Thanks for watching, Chase!
Nice !
Glad you liked it!
Talk way too much....
I love that it was actually so perfect. It was. However. Garage on teaching people the right terms man.
Thanks for watching, Thomas! Sorry for the late reply :-D
Get a bigger Traeger, bro.
This dude is creepy af. Smiles way too much
This is a pork loin! What connective tissues? You have no idea what you are talking about.
Marc you got a thumb down from me; any chef that doesn't mix his own rub is not worth watching !
Ah and so many commercial on your channel. It was like watching TV !
Hey dumbass, if you'd pay attention you would have heard him say he's using his own custom rub that he sells.