We just bought a Masterbuilt electric smoker and are still learning all the ins and outs of how to use it. I bought a pork loin and am going to try your recipe and cooking method!
Hi Lisa, thanks for stopping by and for subscribing! Excellent, let me know if I can help in any way or if you have any questions. Keep me updated on how it turns out…Happy Smoking 👍🏻!
Thanks for the info. I used a Weber grill both direct and indirect heat and our ribs were so popular that after 20 years we bought a large offset smoker. That has served us well for about 15 years and my brother in law had a Masterbuilt smoker that he gave us as the circuit breaker kept tripping and he bought a new one instead as he needed one that day. He figured out why and I did some fish and pork chops a few days ago and am doing some chicken thighs and pork loin. It is easily used and I appreciate the guidelines.
Hi TAS TX, good to hear. I’m old school as well, wood and charcoal, but have found that having an electric smoker has it’s purpose and it puts out some pretty tasty BBQ. Thanks for watching and if not already, please subscribe to my channel and hit that like button 👍🏻….Happy Smoking my friend!
Great video. The pork loin looks so good. I have a master built smoker, but it has given up the ghost. It needs a lot of parts, so my wife bought me a Camp Chef Pellet Smoker. I love it. I used the master built for years and it did a great job. Keep smoking!
Smokin in the garage??? My wife would eat my liver if she caught me doing that. Lol. Fed Ex just delivered mine. This will be my first smoke on it. Thank you.
Thanks for stopping by and for watching! LOL on garage and wife, I have great airflow and the smoke moves right on out leaving no smoke smell. The key is having doors both in the front and back of the garage 👍🏻😊. When summer comes I’m back outside cooking. Your gonna love this little smoker! If not already please hit that subscribe and like button…Happy Smoking 👍🏻
Great looking pork loin Mike! Awesome color👌the masterbuilt putting out some good eats! Thanks for sharing brother, have yourself a great one, you all stay safe!👍👊🍻
Thanks for watching Dennisdemara8098! Typically you will need to add chips every 30 minutes to an hour but I have discovered a new attachment for the Masterbuilt Electric Smoker that will allow you to get 6 hours of smoke time without adding chips. I have a new video coming out this Sunday afternoon profiling it so please subscribe to my channel and ring the bell so you will get notified. Happy Smokin!
I am going to try this out. Looks Good. I got my bronco because i needed something that wouldn't have tech problems like my Rider DLX. But as soon as the parts get here and i get them installed i see a lot more easy cooks in my future, even tho the bronco has been pretty easy to cook on.
Thanks Brother! I am a wood charcoal old school cooker at heart and I firmly believe it is important to hone those skills for a strong BBQ foundation, but once that’s all in place it is fun to take the easy way out sometimes...but I must say that I love my Oklahoma Joe’s Bronco 👍🏻😀
So do you score the meat before rubbing? Also, at what point do you spray water on it, at a Certain internal temp? Or do you? Is there a certain time frame I need to apply sauce?
Thanks for stopping by and watching Tommy! I score before I add seasonings so that it can work its way down into the meat. I start spritzing the meat once a bark has formed and the seasonings have set up…see video below for more details. I’m not clear on you question about apple sauce. I don’t use apple sauce at all but I do use apple juice & apple cider vinegar in my spritzer, which you referred to as water. hope I answered your questions. Thanks again for watching and if not already please subscribe to my channel and like the video. Happy Smoking 👍🏻 How to Create a Delicious Bark on Your BBQ Masterpiece - Baker’s BBQ ruclips.net/video/Q0Cq9ZKGkdE/видео.html
Thank you Horace and thanks for watching! Yes, I use an injection that I make that has apple juice, vinegar, and a spice mix I make up. I’m hoping to have it out on the market at some point. Kosmos has some good pork injections too…here is their link kosmosq.com/collections/barbecue-injections . If not already please subscribe to my channel and like this video. Happy Smoking 👍🏻👊🏻
Big fan of your channel! I recently got a masterbuilt electric smoker, and found your brisket flat video when trying to find a tutorial. I followed your process for my fist smoke and made an 8.5 pound brisket. Thinking about trying the pork loin out as well. I’m curious though, would the Malcom Reed’s killer hog seasoning be okay to use on the pork loin as well? I really appreciate the help and feedback!
Hey Kaleb, thanks for being a fan! Malcom’s Killer Hog would be great on a pork loin and if you are wanting to try something different I have my competition rub out check out bakersbbq.net for more info. Thanks my friend 👍🏻
Hi Billy, soaking the wood chips is a preference and not a requirement. I personally like the more intense smoke that comes with dry chips. Thanks for watching and if not already please subscribe to my channel and hit that like button 👍🏻
@@billytraughber8427 it’s just a preference. If you soak them they will last longer but give out a less intense smoke flavor whereas dry chips give out a more intense smoke flavor but burn up much more quickly. I recommend trying both options to see what you like best. Happy Smoking 👍🏻😊
Hey Mike. Just ran across this video. If I had found it sooner it would have answered the questions I asked a couple days ago on the brisket flat/Masterbuilt video. Learn something new every day. What model is that Masterbuilt you have?
Thanks for watching Brother! I can’t recall exactly but I’m pretty sure it’s the 40 series. Here’s a link to the one that is most like mine (mine is chrome). Mine is a few years old. www.masterbuilt.com/products/masterbuilt-adventure-series-40-inch-digital-electric-smoker-with-window-in-black
Thanks for the link Mike. I'm enjoying your channel. I have a small rack of beef riblets I'm gonna throw on one of my Weber kettles or my PK this afternoon. Haven't decided which yet? Maybe coffee will help. Hope your day is good. Later
Nothing wrong with using electric smoker....I like to cook over charcoal, I find it's best when I'm doing ribs and steak. However, I purchased a propane smoker to cook turkey and other things where I really want to make sure I can control the temp and keep it simple and make it right every time.
Hey MG Guy, thanks for stopping by and watching! I’m old school, wood and charcoal, but have been impressed with how well this electric smoker has done. It’s also good for holding meat when done smoking. If not already please subscribe to my channel and like the video 👍🏻
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Just got a Masterbuilt electric smoker. Thinks for sharing. And Simper Fi .
Awesome Jammam! Hope you like it 👍🏻…Semper Fi!
Glad you did this one. I just brought some pork loins and plan to do it in my electric smoker soon. Needed to know how to prep and do this one.
👍🏻👊🏻!!
We just bought a Masterbuilt electric smoker and are still learning all the ins and outs of how to use it. I bought a pork loin and am going to try your recipe and cooking method!
Hi Lisa, thanks for stopping by and for subscribing! Excellent, let me know if I can help in any way or if you have any questions. Keep me updated on how it turns out…Happy Smoking 👍🏻!
How did it turn out?
Thanks for the info. I used a Weber grill both direct and indirect heat and our ribs were so popular that after 20 years we bought a large offset smoker. That has served us well for about 15 years and my brother in law had a Masterbuilt smoker that he gave us as the circuit breaker kept tripping and he bought a new one instead as he needed one that day. He figured out why and I did some fish and pork chops a few days ago and am doing some chicken thighs and pork loin. It is easily used and I appreciate the guidelines.
Hi TAS TX, good to hear. I’m old school as well, wood and charcoal, but have found that having an electric smoker has it’s purpose and it puts out some pretty tasty BBQ. Thanks for watching and if not already, please subscribe to my channel and hit that like button 👍🏻….Happy Smoking my friend!
Looks good Semper Fi
Thanks Lynn & thanks for watching! If not already please hit that subscribe button👍🏻! Semper Fi!
Great video. The pork loin looks so good. I have a master built smoker, but it has given up the ghost. It needs a lot of parts, so my wife bought me a Camp Chef Pellet Smoker. I love it. I used the master built for years and it did a great job. Keep smoking!
Awesome Brother and thanks for watching & subbing! Congratulations on the new Camp Chef I have heard great things about their smokers.
Smokin in the garage??? My wife would eat my liver if she caught me doing that. Lol.
Fed Ex just delivered mine. This will be my first smoke on it. Thank you.
Thanks for stopping by and for watching! LOL on garage and wife, I have great airflow and the smoke moves right on out leaving no smoke smell. The key is having doors both in the front and back of the garage 👍🏻😊. When summer comes I’m back outside cooking. Your gonna love this little smoker! If not already please hit that subscribe and like button…Happy Smoking 👍🏻
Good work on that Masterbuilt bud! The loin looked delicious! Cheers!!
Thanks Brother! look forward to checking out some of your videos! Keep that smoke rolling 👍🏻🍻
Great looking pork loin Mike! Awesome color👌the masterbuilt putting out some good eats! Thanks for sharing brother, have yourself a great one, you all stay safe!👍👊🍻
Thanks Brother! I watched one of your rib videos earlier and you killed...they looked delicious 👍🏻!
How often do you have to add chips?
Thanks for watching Dennisdemara8098! Typically you will need to add chips every 30 minutes to an hour but I have discovered a new attachment for the Masterbuilt Electric Smoker that will allow you to get 6 hours of smoke time without adding chips. I have a new video coming out this Sunday afternoon profiling it so please subscribe to my channel and ring the bell so you will get notified. Happy Smokin!
I am going to try this out. Looks Good. I got my bronco because i needed something that wouldn't have tech problems like my Rider DLX. But as soon as the parts get here and i get them installed i see a lot more easy cooks in my future, even tho the bronco has been pretty easy to cook on.
Thanks Brother! I am a wood charcoal old school cooker at heart and I firmly believe it is important to hone those skills for a strong BBQ foundation, but once that’s all in place it is fun to take the easy way out sometimes...but I must say that I love my Oklahoma Joe’s Bronco 👍🏻😀
So do you score the meat before rubbing? Also, at what point do you spray water on it, at a Certain internal temp? Or do you? Is there a certain time frame I need to apply sauce?
Thanks for stopping by and watching Tommy! I score before I add seasonings so that it can work its way down into the meat. I start spritzing the meat once a bark has formed and the seasonings have set up…see video below for more details.
I’m not clear on you question about apple sauce. I don’t use apple sauce at all but I do use apple juice & apple cider vinegar in my spritzer, which you referred to as water. hope I answered your questions. Thanks again for watching and if not already please subscribe to my channel and like the video. Happy Smoking 👍🏻
How to Create a Delicious Bark on Your BBQ Masterpiece - Baker’s BBQ
ruclips.net/video/Q0Cq9ZKGkdE/видео.html
Great video. Have you ever injected your pork loin? If so, what injection did you use?
Thank you Horace and thanks for watching! Yes, I use an injection that I make that has apple juice, vinegar, and a spice mix I make up. I’m hoping to have it out on the market at some point. Kosmos has some good pork injections too…here is their link kosmosq.com/collections/barbecue-injections . If not already please subscribe to my channel and like this video. Happy Smoking 👍🏻👊🏻
@@BakersBBQ Just subscribed. Looking forward to watching your channel
@@horacejones5226 thank you my friend! I look forward to more interaction 👍🏻!
My brisket came out great. I'm back for the pork loin! What should the internal temperature be?
Great to hear your brisket came out good! Shoot for 145*-150*. I usually go to 150* 👍🏻!
@@BakersBBQ gotcha. Thanks!
Big fan of your channel! I recently got a masterbuilt electric smoker, and found your brisket flat video when trying to find a tutorial. I followed your process for my fist smoke and made an 8.5 pound brisket. Thinking about trying the pork loin out as well. I’m curious though, would the Malcom Reed’s killer hog seasoning be okay to use on the pork loin as well?
I really appreciate the help and feedback!
Hey Kaleb, thanks for being a fan! Malcom’s Killer Hog would be great on a pork loin and if you are wanting to try something different I have my competition rub out check out bakersbbq.net for more info. Thanks my friend 👍🏻
What did you use to spritz it with?
Don’t recall specifically in this video but I usually use a mix of apple cider vinegar 10%, apple juice 40%, & water 50%. Thanks for watching
Didn’t soak the wood chips? I’m curious why
Hi Billy, soaking the wood chips is a preference and not a requirement. I personally like the more intense smoke that comes with dry chips. Thanks for watching and if not already please subscribe to my channel and hit that like button 👍🏻
@@BakersBBQ very interesting, I always thought soaking the chips was necessary
@@billytraughber8427 it’s just a preference. If you soak them they will last longer but give out a less intense smoke flavor whereas dry chips give out a more intense smoke flavor but burn up much more quickly. I recommend trying both options to see what you like best. Happy Smoking 👍🏻😊
Hey Mike. Just ran across this video. If I had found it sooner it would have answered the questions I asked a couple days ago on the brisket flat/Masterbuilt video. Learn something new every day. What model is that Masterbuilt you have?
Thanks for watching Brother! I can’t recall exactly but I’m pretty sure it’s the 40 series. Here’s a link to the one that is most like mine (mine is chrome). Mine is a few years old. www.masterbuilt.com/products/masterbuilt-adventure-series-40-inch-digital-electric-smoker-with-window-in-black
Thanks for the link Mike. I'm enjoying your channel. I have a small rack of beef riblets I'm gonna throw on one of my Weber kettles or my PK this afternoon. Haven't decided which yet? Maybe coffee will help. Hope your day is good. Later
@@petemoore1512 awesome Brother and I appreciate you watching and supporting my channel! Have a good day of smoking my friend 👍🏻
Nothing wrong with using electric smoker....I like to cook over charcoal, I find it's best when I'm doing ribs and steak. However, I purchased a propane smoker to cook turkey and other things where I really want to make sure I can control the temp and keep it simple and make it right every time.
Hey MG Guy, thanks for stopping by and watching! I’m old school, wood and charcoal, but have been impressed with how well this electric smoker has done. It’s also good for holding meat when done smoking. If not already please subscribe to my channel and like the video 👍🏻