Thanks for checking out this recipe! A lot of people struggle with the pork loin, but it's super easy to nail it every time using this method. I'd love your feedback below, and let me know what you want to see next!
1st time making a pork loin! Had to modify the flavor due to last minute notice but using exactly what you showed in this video and it turned out good af! I’ll be placing an order when I make it home! Me and my crew thank you buddy!
Watched several videos for smoked pork loin, but your personality and humor convinced us to give it a try for New Years Day dinner with the fam. First time making it, but it will not be the last! Used your recipe (minus the sauce) and smoked our loin on the Big Green Egg. FREAKIN' FABULOUS!! Thank you for sharing!
Skull and Mortar - I'll have to try this. So far I have only injected Pork Loin a few times. I used Tony Chachere Creole Butter and have used Apple Juice and another time just Butter.
I couldn’t tell you for sure, I’ve never done it. I have red wine sauce on the pork and it was good so I would guess that it would be good. Try it out man. Cooking is experimenting for sure. Let me know what you find out.
You initially pulled it at 140 internal temp. Glazed but then put it back on for another 20+ minutes - Aren't you worried about overcooking it since final internal temp should be 145? That extra 20 minutes seems like it would overcook?
Injection is clutch if you’re smoking whole. I typically butterfly and stuff them with cheese spinach and herbs, or buy them to slice out thick pork steaks. Need to try a good whole smoked loin again thanks to this reminder. 👌🏽
Thanks man! I do my best to respond to everyone. The length of time depends on your smoker, the size, etc…. Typically I’m in the 2.5 - 3 hr range. Make sure to use your thermometers
I almost always use a mix of cherry, mesquite and hickory. I also like Apple and pecan. I don’t soak. I’ve never noticed any benefit. You should get one man! I’d be happy to be a bad influence in that department.
Thanks man! We should be caught up on all out going orders by today! Everything is boxed up and should be on the way to their carrier. Thanks for the support man!
I see you're using a Pit Boss Copperhead. The link is to a series 5 model. I've been using an LG900 (same company, Danson's) pellet grill, but I've been I think it generates too much heat on the racks due to the way the unit is designed; the baffle/ drip plate is very close to the combustion box, and regardless of the temp I set the grill at, there seem to be too much heat where the meat contacts the grill. I was planning to buy a vertical smoker from Danson's before the pandemic in hopes that the new smoker would give me more capacity and keep the meat further from the heat. Is that series 5 your primary smoker or just one you use at home and for these videos? Are you satisfied with the amount of meat you can smoke at one time with the series 5, or do you wish you had gotten a series 7? I'm guessing overall you're happy with this unit?
Thanks for watching! I’m actually using the copperhead XL but I’m not sure they offer it any more. I use this smoker a lot for ease of use, mostly at home. I have modified the inside by using a full-size hotel pan to disperse the heat and I don’t usually place meat below the halfway point. You can load it up pretty heavy, but I would only put larger meats lower than halfway if you are doing that. I like it, and would suggest it for people who are looking for that experience for sure. The customer service has always been stellar. I have two 13ft offset smokers I normally use for commercial jobs, and I use UDS smokers a lot when I’m at home as well. I’ll be doing some more “smoker specific” videos as time goes on. Let me know if you have any more questions!
@@SkullandMortar Thanks! Really enjoyed the pork loin video - I just finished my 2nd loin; I did some injecting on butts, just to get more flavor into them, but hadn't considered doing it to the loin. I think that will make a HUGE difference. Also about to smoke my 2nd brisket and I really appreciate the video on trimming brisket. I had already decided to split the point and flat, so found this just in time!
I had some videos get pulled for review. I think someone reported me or something, but they passed and are back up luckily. People are silly, probably Terry. F that loser.
Did it to your perfect instructions. Seasoning,smoker temp, and time. Not done on time brother. Thank God I know my way around a smoker! Sorry brother, don't be so exact about your recipe. The end product was great.
Glad it worked out. I hate putting exact times in videos and caved a few times back in the day. Smokers are always different you know? Thanks for watching!
He didn't say this so I'm going to for the people that may not know. Let it rest for 30 minutes before cutting it. All smoked meats need some time to rest before cutting. Important part of the process
Thanks for checking out this recipe! A lot of people struggle with the pork loin, but it's super easy to nail it every time using this method. I'd love your feedback below, and let me know what you want to see next!
Still waiting on that scottish egg recipe!!
Man I totally spaced it. I have an actual physical list now. I'll see what I can come up with.
Making one right now
@@pirateradio1000 let me know how it goes!
You nailed it!!! Definitely sounds like Seagal!
I thought Steven Seagal was narrating 😂. Then I tried the recipe and now I know -you are a truly a black belt smoker dude! So good!
Thanks for the compliments man! I don't think anyone has ever said something so touching to me in my life. lol
I thought the same thing! Trying this today...hoping for a roundhouse kick to my tastebuds.
@@bh-qq9hr I would have never guessed I sounded like the man himself. lol
I swear I thought the same thing too!! Haha
@@justinvanamberg7206 I’ll take it. Thanks for watching!
I love your descriptive wording ! Will give this a try !!! Many Thanxxxxxxxxxx !
Hope you love it man!
@@SkullandMortar Just came off the smoker ! This is really GOOOOOD ! Many Thanxxxx again !!!!!!!
Just tried this recipe for Thanksgiving… knocked it out of the park. Family loved it. Thanks!
Hell yeah man! That means a lot. Thanks for the love and thanks for watching.
1st time making a pork loin! Had to modify the flavor due to last minute notice but using exactly what you showed in this video and it turned out good af! I’ll be placing an order when I make it home! Me and my crew thank you buddy!
Hell yeah man! Love to see that positive feedback. It’s much appreciated. Glad to see you cooking!
Which seasoning did you use? Barbecue rub and what was the other?
God Save the Queen. A good AP rub or Montreal Steak Seasoning is going to do well for you!
I am gonna try this today 💪🏻💪🏻 Question second time useing the smoker what temp is best to cook this at
I'd go in the 225-250 range. Thanks for watching!
Awesome video and recipe. You are the Jedi Master of smoked pork loin. Kudos!!!
Much appreciated man! Thanks for watching.
@@SkullandMortar My family loved the pork loin.
@@edwardmckinney2542 hell yeah dude!
@skullandmortar fat cup up or down on smoker?
I'd do this down if it has a fat cap on it.
I tried this today, and it came out absolutely amazing!! Props man holy cow!
Hell yeah dude. Thanks for watching!
By far the best pork loin video I have seen! I make this regularly at the fire station and everyone loves it! Thanks for the great video.
Thanks for the feedback man, and thanks for what you do to keep your community safe!
what was your final temp when you finished the last 20 glazing minutes? thanks
Hey! I honestly didn’t check it. I’ll give it a check the next time I do it.
Great video but I may have missed the fact at what temperature and how long was the pork in the smoker?
For me these typically take around 3 - 4 hrs depending on the smoker and temps. I cook them to 145F
What probe did you use?
Thanks for watching. It is the Meater +. You can check it out here: amzn.to/3dYn0PU
I'm going to do my first pork loin on the smoker my loin is 8.8 lbs how long do I smoke it for
I always hate to give times. Just make sure you are watching your temps.
Watched several videos for smoked pork loin, but your personality and humor convinced us to give it a try for New Years Day dinner with the fam. First time making it, but it will not be the last! Used your recipe (minus the sauce) and smoked our loin on the Big Green Egg. FREAKIN' FABULOUS!! Thank you for sharing!
I really appreciate this. I love cooking and I try to have fun with it. I hope you do too. Welcome to the squad!
How long do you let it rest before slicing it??? I'm going to smoke one today...
For smaller cuts I just wait about 30mins or so. Thanks for watching!
What is the target internal temperature after the glaze?
I used to go a bit higher, but these days I want to max my temp at 145 internal.
Totally refreshing to watch a smoking video with humor. As well as a fine looking smoked tenderloin. Loved it!
Thanks man! Cooking should be fun. I'm glad you had fun with the video!
I can't stop watching this video. One of the best ever.
Thanks bro!
Skull and Mortar - I'll have to try this. So far I have only injected Pork Loin a few times. I used Tony Chachere Creole Butter and have used Apple Juice and another time just Butter.
I'm sure all of those things would be great. I need to use the creole butter for more. Thanks for watching!
THIS!! What an amazing result, Thanks for sharing your recipe.
Thanks for the love! Glad you were into it.
We're do I ordered this barbeque sauce at
Hey Harry! You can get my sauce at skullandmortar.com!
This looks amazing, want flavor of smoke did you use? Thanks
With this I think I used cherry, that or apple is usually my pork go to. Thanks for watching!
What temp did you keep it at and how long did it take?
I cooked it at 250F until it reached an internal temp of 140, which took about 90mins. I then glazed it for about 20-30 mins.
How long before I put it on should I inject it?
I'd give it at least 30 minutes, but overnight if possible.
I never had a dry pork loin , I don't inject because it's only on a couple hrs. Looks gd though
Hey - I’m looking to smoke a pork loin, but I want to hit it with more Italian like flavours. Do you think doing a red wine injection would turn out?
I couldn’t tell you for sure, I’ve never done it. I have red wine sauce on the pork and it was good so I would guess that it would be good. Try it out man. Cooking is experimenting for sure. Let me know what you find out.
Looks amazing, will try it out next weekend
Hell yeah man! Let me know if you like it.
To get this pork loin up to temp, approximately how long will I need to set aside for a 5-9# pork loin
It really depends on a lot of things. I’d guess three hours, but I’d make sure to have a good thermometer
Amazing job! What knife is that at the end?
Thanks man! That’s the Dalstrong Omega Series slicer. I think they are sold out, but I have a link to it in the description.
Did you wrap it with anything?
Thanks for watching! This cook I kept it pretty basic and did not wrap.
Thanks man! Just now threw it on the smoker! Can’t wait to try it out!!
Excellent video, at what internal temp did you pull it off?
I usually pull mine at about 145. Thanks for watching man!
Did you wrap it or anything? Tomorrow is my first time ever smoking and imma give this a go!
I didn’t wrap this one. I just dropped it straight on the grates. Thanks for watching and good luck!
Love this recipe!
Thanks man!
My Man! Looks good sir. Great work, gonna smoke up 2 pork loins today in fact. Hope all is well with you. Take care.
Hell yeah man. Thanks!
250°F or Celsius?
Definitely F. Thanks for watching!
What temp did you smoke it at?
250F. Thanks for checking out my video!
You initially pulled it at 140 internal temp. Glazed but then put it back on for another 20+ minutes - Aren't you worried about overcooking it since final internal temp should be 145? That extra 20 minutes seems like it would overcook?
Good question. I don’t seem to have any issue like that, but I have started pulling it at 135F. That seems to work even better for me
Where do you get the rub, looks great
It should be available at www.skullandmortar.com any day!
Injection is clutch if you’re smoking whole. I typically butterfly and stuff them with cheese spinach and herbs, or buy them to slice out thick pork steaks. Need to try a good whole smoked loin again thanks to this reminder. 👌🏽
100% agree. Too many people cook dry loins because they are afraid to inject.
Where the link for the spices and BBQ sauce ?
www.skullandmortar.com. Thanks man!
Thank you I’m definitely going to make this one
@@ryanmcdaniel1430 let me know how you like it man!
I am trying this tomorrow 😊
Hope it was awesome!
Love your vids and the fact you reply to every comment, but how long do you smoke it?
Thanks man! I do my best to respond to everyone. The length of time depends on your smoker, the size, etc…. Typically I’m in the 2.5 - 3 hr range. Make sure to use your thermometers
Smoking my 1st one now. Mine isn't as big though. So I'm going to shorten the time by 20 or 30 minutes. I hope it comes out like yours bud
Hope it turned out well. Just go by internal temp and let the meat do it’s thing
@@SkullandMortar came out amazing! Thanks for the tips!
Hell yeah!
Looks great! Thanks for the video.
Thanks man! I appreciate the love.
This was the best pork loin I have ever had. That sauce/rub combo gave it so much delicious BBQ flavor!! Definitely recommend!!
Hell yeah! Thanks!
I just made this today and it turned out so good! Thank you for the inspiration and recipe. 🙏
Hell yeah man! So stoked to hear this. Thank you
Where can i get your rub
Thanks for watching! You can get my rub at www.skullandmortar.com
Do you have to let it rest
I’d always suggest letting your meat rest. Smaller cuts for less time of course.
@@SkullandMortar thanks
@@randypersonal any time man!
I'm going to use other brands of rub and sauce tonight sadly. I did just place an order for your stuff. Can't wait!
Awesome man! I'm super stoked to ship them out to you. I appreciate you 100%.
Wow my mouth was watering so glad I watched your video
Thanks for watching man! I appreciate the vibe!
Excellent salesmanship!
I'll take a compliment when I can get one.
What wood do you use? Do you soak? And damb it.....your going to make me go buy a smoker 😜
I almost always use a mix of cherry, mesquite and hickory. I also like Apple and pecan. I don’t soak. I’ve never noticed any benefit.
You should get one man! I’d be happy to be a bad influence in that department.
Is there an alternative I can use other than BBQ sauce to rub all over it?
Sure, you can use any glaze you want. Thanks for watching.
Bro I can't wait to get the sauce I ordered 3!!! Love the channel funny,short,well spoken, and great recipe!!!
Thanks man! We should be caught up on all out going orders by today! Everything is boxed up and should be on the way to their carrier. Thanks for the support man!
My mind is blown! So easy and delicious. You got a new subscriber. Thanks
Welcome to the squad man! Glad to have you.
I see you're using a Pit Boss Copperhead. The link is to a series 5 model. I've been using an LG900 (same company, Danson's) pellet grill, but I've been I think it generates too much heat on the racks due to the way the unit is designed; the baffle/ drip plate is very close to the combustion box, and regardless of the temp I set the grill at, there seem to be too much heat where the meat contacts the grill. I was planning to buy a vertical smoker from Danson's before the pandemic in hopes that the new smoker would give me more capacity and keep the meat further from the heat. Is that series 5 your primary smoker or just one you use at home and for these videos? Are you satisfied with the amount of meat you can smoke at one time with the series 5, or do you wish you had gotten a series 7? I'm guessing overall you're happy with this unit?
Thanks for watching! I’m actually using the copperhead XL but I’m not sure they offer it any more. I use this smoker a lot for ease of use, mostly at home. I have modified the inside by using a full-size hotel pan to disperse the heat and I don’t usually place meat below the halfway point. You can load it up pretty heavy, but I would only put larger meats lower than halfway if you are doing that.
I like it, and would suggest it for people who are looking for that experience for sure. The customer service has always been stellar. I have two 13ft offset smokers I normally use for commercial jobs, and I use UDS smokers a lot when I’m at home as well.
I’ll be doing some more “smoker specific” videos as time goes on. Let me know if you have any more questions!
@@SkullandMortar Thanks! Really enjoyed the pork loin video - I just finished my 2nd loin; I did some injecting on butts, just to get more flavor into them, but hadn't considered doing it to the loin. I think that will make a HUGE difference. Also about to smoke my 2nd brisket and I really appreciate the video on trimming brisket. I had already decided to split the point and flat, so found this just in time!
@@markshipley5240 hell yeah man! I’m stoked to hear the positive feedback.
Definitely will try soon! Great video!
Thanks for watching! You legit can't go wrong with this. Well you can, but not if you follow the directions.
Beautiful loin ❤
Much appreciated. Thanks for the love.
You kill it every time!
Thanks man! Much appreciated
Nice! Definitely a subscriber! That looked good
Thanks man! Welcome!
Looks delicious. I couldn't help thinking while watching your video that you sound very similar to Steven Seagal.
Thanks for watching. I think you’re not the only one who has said that on this video. Maybe I can Fiverr out Segal Voiceovers.
Is that Kip from Napoleon Dynamite?
No, it's Kip from your mom's bedroom.
Definitely going to give this a go 👌
Let me know what you think man!
Great channel. Subscribed.
Thanks dude! I appreciate your time!
Glad it's back! What happened?
I had some videos get pulled for review. I think someone reported me or something, but they passed and are back up luckily. People are silly, probably Terry. F that loser.
Is it hot in here!? or is it just me!? I'm
I'm feeling a little bit anxious! 🤣🤣
Sometimes you just go to enjoy the cook! Thanks for watching man
Making one of these tonight at work, and for the record, F terry.
It's gotta be good to warrant Jason Mewes giving the commentary! Lol. Smoking one right now
😂😂 I’ll take that. Thanks for watching man! Let me know how it turns out.
@@SkullandMortar turned out great! Didn't inject it, but was still moist. Made leftovers for 4 future meals too!
@@jonathanclark6652 Hell yeah man! Glad to hear it.
😂 love that narration
Thanks man. Just trying to make cooking fun you know?
lol very funny in the glazing part with the BBQ sauce...
Thanks dude! I try to keep it fun. I appreciate you watching!
Did it to your perfect instructions. Seasoning,smoker temp, and time. Not done on time brother. Thank God I know my way around a smoker! Sorry brother, don't be so exact about your recipe. The end product was great.
Glad it worked out. I hate putting exact times in videos and caved a few times back in the day. Smokers are always different you know? Thanks for watching!
Thanks, tons for this!!!
No problem! Thanks for watching!
Looks good but if I’m putting it back on the smoker I would only cook it to 135 max then to 140. Also I slice my pork loin thin. More flavorful.
I've stayed away from smoking loin until now. Trying this next week.
Whoa awesome! Let me know how it went.
Great video! You’re hilarious 😆👍
Thanks man! I'm glad you were into it, and I appreciate you watching.
is that a repurposed Hotel Tango bourbon bottle?
We actually purchased bottles from them for the first few runs. Good eye.
Great looking pork loin. Keep smoking!
Thanks my man!
Nwo 4 life!
Too Sweet!
That's not the same knife in the link.
The slicing knife is out of stock so I picked the next closest model. It’s a great knife as well.
The one your using is the one I want. I can't find it.
@@kevindowner766 I haven’t seen it come up in a while.
Got a subscriber but wish you would of showed the smoker
Welcome to the team man! That was a common criticism. I’ve been showing the smoker a lot more in the newer videos.
Great recipe! Looks so so juicy!
Thanks I appreciate it!
He didn't say this so I'm going to for the people that may not know. Let it rest for 30 minutes before cutting it. All smoked meats need some time to rest before cutting. Important part of the process
I’ve seen science both ways. I personally only let small cuts like this rest like 10-15 min tops, but I’m sure 30 doesn’t hurt.
Josh Homme narrating 😍😍??
Haha we should both be so lucky
Nice video. But beautiful knife though!
Thank you very much! That's a Dalstrong knife. I've got an affiliate link in my description if you are interested in more infor.
@@SkullandMortar I know, I have my collection of them lol.
I WISH PPL WOULD DIFFERENTIATE BETWEEN PORK LOIN AND PORK TENDERLOIN..
OH WELL, THIS LOOKS GOOD.
It says it in the title twice and in the thumbnail. Thanks for the compliment.
One correction.. The injection is imparting only flavor, not moisture
Let’s say you have a balloon, then you put a cup of water in it, does it have a cup of water or does it just taste like water?
Lol, he sounds a little like Stephen segal when he talks!!!
I had never been told that until this video. I guess I’ll take it lol. Thanks for watching.
"Mind your own frickin business!" LOL!!!
😂 thanks for watching
I thought chumlee from pawn stars was making this video.
Steven Seagal cooks pork loin!
I wish I was man. I wish I was.
You literally have the creepiest voice ever LOL
I’d love to make fun of you, but you have a fake profile 😢
Yeah watch that “bbq skauce” cascade out of the bottle
Yeah dude. Watch it.
Lol, tell them to mind their own business. Atta boy.
Your smoker is your space my man! Take no shit!
Shake hands with pork
Always treat your pork with respect.
Funny
🙏🙏
Made this yesterday. Wife and kids destroyed it.
Awesome man! Thanks for trying it out!
I’m subscribed now. Looking forward to more content brother.
I appreciate it man! Look forward to interacting with you!
If you need to inject it to keep it juicy you’re doing something wrong….. cooking it dry and it’s so juicy it’ll make a mess when slicing!
Injecting it is more about intensifying the flavor than keeping it moist.
no
Yes