Smoked Pork Loin on the Camp Chef XXL Pro
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- Опубліковано 15 жов 2024
- Everyone is excited for the ALL NEW Camp Chef XXL Pro, so I'm over here trying to crank out as much smoked food as possible and today I'm doing a smoked pork loin! This one is a little extra special because we are doing a braided pork loin!
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Now rule #1, pork loin and pork tenderloin ARE NOT THE SAME! This is a pork loin and I got it from Costco for about $21 and it was almost 9lbs. Trim the fat and silver skin down and then cut it evenly for braiding.
I used the Hey Grill Hey Zesty Gold ( bit.ly/3U0azoK) for the binder and seasoned it with my own rub:
2 TBSP Coarse Black Pepper
1 TBSP Salt
1 TBSP Lawry's Seasoned Salt. ( amzn.to/3x0uyI5 )
1 TBSP Granulated Garlic
1 tsp Granulated Onion
1 tsp Paprika
1.5 tsp Brown Sugar
2 TBSP Honey Granuals
1/2 tsp mustard powder
1/2 tsp chipotle pepper
1 TBSP Oregano
Into the Camp Chef XXL Pro pellet smoker it went at 225F. Once the rub was intact and the surface looked a little dry I used a spritz to keep the surface moist. I used apple juice, teryaki sauce, and apple cider vinegar for a spritz. Once it reached 130F internal temp I started saucing it with the Hey Grill Hey Whiskey Peach bbq sauce ( bit.ly/4ePByLF). I did this about 3x until it hit 145F internal temperature.
Now as you can see this smoked pork loin that I did on my pellet smoker turned out fantastic!
If you enjoyed this video, be sure to subscribe to Andersons Smoke Show and I'll see you in the next video!
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#campchef #porkloin #pelletsmoker
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Not only does this method have great presentation, but it allows you to get a lot more rub on the meat throughout which produces way more flavor in each bite.
100%
Nice Job man. Definitely digging that pit!!
You and me both!
That braid technique is cool
Great video. I have always wanted to try doing this, but I thought it would be hard. I see it's not. This will be my next thing to try.
Go for it!
Making this braided pork loin again! Thanks Anderson Smoke Show for this epic technique!
Looks delicious. Now I know how to braid meat for an awesome presentation. Thanks!!!
Thanks for watching
Pretty good idea!! Will try for sure!! 🔥🔥
Great video sir!!!!! Man its killing me having to wait for mine to come in. Won't receive mine till end of May first of June.
That pork loin looks so dang tasty. Another awesome cook as always!
Awesome smoke penetration! Beautiful presentation, braided like that 👍😊
Thanks! The braid just makes for a cool look in my opinion
Beautiful man! It’s like a pork pastry!
I really like this idea. I will try this soon👍
You should!
Awesome. That looks so good. Would you say this is a better smoker than the WW Pro or similar? I'm leaning toward the Pro 36 for the versatility but man this looks good.
You'll love the woodwind pro 36 it's amazing. Extremely versatile grill/smoker especially with the sidekick attachments
That looks absolutely delicious! I'm gonna need you to mail me a piece. Lol $23 not bad at all.
The braid is good for getting flavor into the middle of the loin. But there is pizza stuff loin video that's next level.
You had me at pork octopus
Is this the same as a pork tenderloin?
When can we see a brisket cook on this smoker?
How would you compare the smoke flavor versus the Masterbuilt gravity Feed?
I did a comparison between the Woodwind Pro and Gravity Series and the Masterbuilt was just a tad smokier.... now the XXL seems to be a tad smokier than the Woodwind Pro, so this XXL Pro could be right on par with the Masterbuilt
Nice one brother 💯👍
Thanks ✌
Very nice!
Thanks!
You added a door gasket mod?
I did, but I didn’t resolve anything with it.
This was a concern of mine and possibly swaying me toward woodwin 36..i really wanted to go verticle xxl. But im really concerned about the door seal situation
@@keithkirkland4348 even with the smoke leaking, it’s still producing a great final product. With a few cooks under my belt on this new XXL Pro, I can already see where it may have a slight edge in smoke over the WWPro. Now the WWPro has been producing excellent results and you can use the sidekick with it… so it has a slight edge in that department. I guess it boils down to what you want out of the smoker/grill and how much you’re willing to spend.
Ok..thankyou very much..this answers alot.
Im new to pellot smokers..and have had every style smoker up to this point..and a low maintenance vertical for long cooks for briskets / pulled pork..or a turkey is what i was after..
If the door WAS sealed good..do you think it would help..or possibly impede the airflow design in some way? It just seems the more airtight the cooking chamber..the more moisture is retained in the meat. I always was convinced thats was the reason for my success on UDS, kamado..even my offset.
Am I the only one that hates braiding meat? I know I'm at least in the minority but it just looks gross to me and it seems like a super gimmicky trend. I hate it a lot.
OK. I feel better now.
Do sieves smoke? 😂
I'm not even sure😂