Tried this today with the fam and went over well! Used a lighter amount of R Butts Ozark Heat under Cattleman's Tri-Tip to focus on the savory as I had on hand. 4.5 lb loin was at 145 degrees internal when I checked at 2 hours 45 minutes. I checked early as my Regal was running hot. Only my third smoke on it but was running closer to 230 to 235 even though set at 220. Although a bit scared it got away on me, used the Gold to glaze and rode it for another 15 minutes to set glaze a bit before letting it rest. Still ended up moist but will know to adjust my times next time as couldn't control the temp. Thanks Chef Tom and ATBBQ! Appreciate the videos!
I tried same way in my kitchen and it tasted superbly....this channel is perhaps the only 1, who gives real cooking methodology, so simple and easy - specially my young daughter working & living outside - she is follower of ur channel - most of the other channels of pork, lamb & beef preparations are FAKE
My wife is not a huge fan of garlic, so I often just leave that part out. For flavor, most of the time I just use some kosher salt, ground pepper, then place some sprigs of rosemary on top- then use cherry wood. I've also used Lowry's on them, or my own BBQ rub if I am making BBQ sandwiches. Great video!
Dude, you’re so legit. I love your brisket videos. I look to your advice a lot , I am an amateur smoker but my family and friends always love it. I love spending my weekends smoking meats, trying to improve every time. I love in Wyoming and I still smoke when it’s freezing and snowing. I would love to be a guest taster lol. Much love man
Another great video. Chef Tom is a wonderful educator as well as a great chef. 145 is just the correct temp as some beginners have a tendency to overcook pork.
Nice video, man! It’s the little things people don’t consider when making a video.. multiple and appropriate angles, clear audio.. nice attention to detail!
New to smoking. Watched your video to get an idea of something simple to try out for my first cook. Nice concise video with all the highlights I was looking for to get started.
Thanks for the great compliment, we hope you find lots of inspiration in our library. And be certain that there will be a new video every Tuesday and Friday. Great recipes ahead in 2023. Thanks for watching!
That looks awesome. I need to smoke one again. They have always turned out great in my Masterbuilt. I now have a camp chef and want to try one in there. Happy New Year.
Some one else commented about 'wild game' below... I agree. Chef Tom, please give us a lesson on Wild Boar/Pigs, Deer, or Squirrel. These animals are way over populated in some areas, and fortunately, they all are good eating too. Love to see your approach and execution on this. Wi-Five, Sir.
I've heard cutting the fat off is bad for tenderness. Something my chef taught me though was to take the fat trimmings (If you MUST trim it) and cook them in a pot until the fat/juices come out. Pitch the fat bits, then re add the cooked off fat to the loin after 1 to 2 hours of roasting.
.Tom , that was an awesome cook.we used to do Pork Butts that way with Garlic and Rosemary.dont even think we knew about Pork Loin back then..that was 30 /35 years ago..YIKES !!!!
Hey Paul! A lot of folks who have bad feelings about mustard will say/ask the same thing. Honestly, you won't taste mustard. But if you can't get paste the idea, maybe just use olive oil or some other condiment that sounds more appealing to you. Thanks for watching.
Chef Tom, big fan of the channel, the brined turkey was a success. I am on the fence between the YS640 and the Rec Tec pellet grill. question is, on the YS640, what does the slide baffle do for you, can you do a video on that?
This recipe surely does interest me! I don't have a smoker byt I still want to try it. Can I instead brine the loin with salt solution and liquid smoke then continuing with the recipe?
Hey Tom, I followed this recipe to a "T" I used my Grilla Silverbac at the time and temp you prescribed. Also used cherry and pecan (BBQR's delight). I still managed to dry this bad boy out. Not sure if taking it to 400 was to blame but my internal went to 170-190. It still tasted OK although not as juicy as I like. Was wondering, does the Grill maker make a difference?? Thanks for your channel I have learned a lot.
it's midnight and I'm about to go buy a pork loin. lol love the channel. easy to follow. super informative. @allthingsbbq do you ever work on a gas grill?
Great video. Do you have a non-mustard recommendation for (silly) family members who don’t like mustard? Would like to hear your opinion as to how to season a “savory pork loin” while avoiding mustard and sugar (no sweet, max savory). Thanks!
@@allthingsbbq Sorry I wasn't clear. The final internal temp is 140F but what should the internal temperature be when you increased the cooker to 400F?
@@jeffreymess When it reaches 135 you can pull it off and crank the grill temp to 400 for glazing, 500 for braising. Take it off at 140 internal and tent foil. It will continue to cook to 145 which is the safe internal temp you want to reach for pork.
When I was a kid, I had a smoked corned beef that was smoked on a traeger. It's by far far one of the best things I've ever had. Do you think it's possible to make a segment smoking a corned beef with your own signature spin?
Chef Tom that looks amazing, I have two questions.... I've always cooked my pork tenderloin to 164. Is that too long?.... what kind of knife is that? Thanks for the video!
The square knife is a Wüsthof Classic Nakiri: www.atbbq.com/wusthof-classic-7-inch-forged-nakiri-knife.html We use Wüsthof and Victorinox knives depending on the job. Thanks for watching!
I would embarrass myself by eating this whole thing....unreal! I am a big fan of the garlic in the meat...love to do that to all sorts of roasts!Well done chef...great channel!
Hello Chef Tom, can any of your recipes be done in an oven? I don't have a BBQ grill or smoker due to my living situation but I've been dying to try to make some of the things you're teaching.
You can absolutely do them in an oven. You will want to keep an eye on temps and make sure you don't overcook as an oven can be a very dry environment, but always cook with what you have. Thanks for watching!
Hey Tom, love your videos! Think I've watched every one. The tough part with my situation is, I dont have the money to buy the YS640 you use in a lot of you videos. I've been trying your recipes on my weber kettle charcoal grill. Do you think all recipes can be replicated on my little weber? Thanks and keep up the good work!
Honest question... Why do some videos say 2:25 degrees and they're perfectly done after 2 hours at 1:40 degrees and other videos like yours say 4 hours total at the same temperature and it's a perfect 1:40 degrees
great idea Tom,but u have me wondering,how much would the flavor change if i were to roast the garlic off before putting the cloves into the pork loin?
You could even in a Webber kettle. Set it up for indirect cooking, Cook the loin opposite the coals, toss your desired wood on top of the coals, and place a thermometer inside. Adjust your top and bottom vents to get your temps. Chef Tom can correct me if I'm wrong.
What Russ said is dead on. Any grill (gas, charcoal, etc.) can be set up for indirect heat. On a gas grill place some wood chips in a small smoker box or wrapped in foil with some holes on top, or do as described above on a Charcoal grill.
How do you get the Butcher to open the loin for stuffing. They tell me that they don't do it ? Do I have to get a new Butcher. ? Bob Cooney Salt Lake City Utah
Tried this today with the fam and went over well! Used a lighter amount of R Butts Ozark Heat under Cattleman's Tri-Tip to focus on the savory as I had on hand. 4.5 lb loin was at 145 degrees internal when I checked at 2 hours 45 minutes. I checked early as my Regal was running hot. Only my third smoke on it but was running closer to 230 to 235 even though set at 220. Although a bit scared it got away on me, used the Gold to glaze and rode it for another 15 minutes to set glaze a bit before letting it rest. Still ended up moist but will know to adjust my times next time as couldn't control the temp. Thanks Chef Tom and ATBBQ! Appreciate the videos!
Never subbed to a channel so quickly. Very knowledgeable, to the point, and a friendly demeanor that isn't condescending. What s great dude.
Seriously this channel is the pinnacle of youtube bbq contents.
Thank you very much!
Simulator Mortalis what is your profile pic
It's very good. Also check our How To BBQ Right with Malcolm Reed. All things BBQ would agree.
Another fine looking cook Tom!! I love the color that cherry wood give to the bark!
Thanks Troy!
ever do snapping turtle?
What's up T-Roy, I love your videos and Tom's!
I tried same way in my kitchen and it tasted superbly....this channel is perhaps the only 1, who gives real cooking methodology, so simple and easy - specially my young daughter working & living outside - she is follower of ur channel - most of the other channels of pork, lamb & beef preparations are FAKE
Nice recipe, can't wait to try
My wife is not a huge fan of garlic, so I often just leave that part out. For flavor, most of the time I just use some kosher salt, ground pepper, then place some sprigs of rosemary on top- then use cherry wood. I've also used Lowry's on them, or my own BBQ rub if I am making BBQ sandwiches. Great video!
Thanks for sharing your knowledge. I followed this recipe yesterday on Christmas Eve and it came out great!
Dude, you’re so legit. I love your brisket videos. I look to your advice a lot , I am an amateur smoker but my family and friends always love it. I love spending my weekends smoking meats, trying to improve every time. I love in Wyoming and I still smoke when it’s freezing and snowing. I would love to be a guest taster lol. Much love man
Good comment. 👍
Another great video. Chef Tom is a wonderful educator as well as a great chef. 145 is just the correct temp as some beginners have a tendency to overcook pork.
Nice video, man! It’s the little things people don’t consider when making a video.. multiple and appropriate angles, clear audio.. nice attention to detail!
Absolutely nailed the cook.
Thank you!
New to smoking. Watched your video to get an idea of something simple to try out for my first cook. Nice concise video with all the highlights I was looking for to get started.
Thanks for the great compliment, we hope you find lots of inspiration in our library. And be certain that there will be a new video every Tuesday and Friday. Great recipes ahead in 2023. Thanks for watching!
Nice job, thanks!
I love the garlic studding technique, it adds another depth of flavor to the product! thanks chef!
Thanks for watching!
Never smoked one of these but I will be this weekend and I like how you did it.
We shall see how mine comes out.
Thank you sir, I will be trying this one this week
Looks yummy thank you chief cook
Thanks friend! I can't wait to try it right now. I appreciate you taking the time to make and post these videos.
Great vid. Very informative. Production quality is off the charts!!!
Thanks Tom. Tried it today for christmas lunch. Everyone loved it.
Makes me happy to see the number of subscribers rising.
Us too! :)
Great video like always chef tom.. and liking the healthy meals you've been prepping keep it up
We have another coming out next week... we try and cook healthy from time to time, keeps us feeling good. :)
I love that famous yoder smoke ring
I served mine over curried couscous with a side of herbed potatoes. I glazed it with a bacon/maple glaze.
Best pork loin recipe/ cook I've seen! I subscribed right away to find more. Thank you for your videos 🇨🇦🥓🍻
Great recipe, thanks for the tips. I have a pork loin to cook this weekend. I will do a spin on this. Thank you for sharing.
Looks great will try it this week
Let us know how it goes!
That looks awesome. I need to smoke one again. They have always turned out great in my Masterbuilt. I now have a camp chef and want to try one in there. Happy New Year.
Omg I’m glad I found this video and a great rub / sauce combination . Thanks for sharing
Hey guys at ATBBQ was wondering if you could cook up your take on the Cubano Sandwich from the movie Chef. I love those things!!! Happy cooking
Great channel man keep up the good work I loved how showed the sauces this time...👍
Some one else commented about 'wild game' below... I agree. Chef Tom, please give us a lesson on Wild Boar/Pigs, Deer, or Squirrel.
These animals are way over populated in some areas, and fortunately, they all are good eating too. Love to see your approach and execution on this. Wi-Five, Sir.
Another great job. Thanks
Awesome video
Omg pork loin has never looked so good! I need to get one like right now!
Pork loin is really good and cheap just make sure you don’t over cook it and it’ll always be good
Hi Tom, what is your take on wet bringing a pork loin before smoking it? Thanks!
You are amazing chef Tom.. Lovely recipes ...
Thank you!
The Buzzard Loved it Thanks!! :)
I've heard cutting the fat off is bad for tenderness. Something my chef taught me though was to take the fat trimmings (If you MUST trim it) and cook them in a pot until the fat/juices come out. Pitch the fat bits, then re add the cooked off fat to the loin after 1 to 2 hours of roasting.
I really enjoy your channel. I just ordered a YS640 from you about 3 hours ago online. I can't wait to get it set up!
.Tom , that was an awesome cook.we used to do Pork Butts that way with Garlic and Rosemary.dont even think we knew about Pork Loin back then..that was 30 /35 years ago..YIKES !!!!
We'll have to try it in pork butt, thanks for watching!
That pork tenderloin look great. I like the idea of blanching the garlic. One thing I hate mustard!! What else could you use besides mustard?
Hey Paul! A lot of folks who have bad feelings about mustard will say/ask the same thing. Honestly, you won't taste mustard. But if you can't get paste the idea, maybe just use olive oil or some other condiment that sounds more appealing to you. Thanks for watching.
Nicely done
Chef Tom, big fan of the channel, the brined turkey was a success. I am on the fence between the YS640 and the Rec Tec pellet grill. question is, on the YS640, what does the slide baffle do for you, can you do a video on that?
This recipe surely does interest me! I don't have a smoker byt I still want to try it. Can I instead brine the loin with salt solution and liquid smoke then continuing with the recipe?
new subscriberhow long in the smoker hrs in before pulling and resting?
Thanks Chef Tom.... this is definitely a "try"..... I will let you know it works out....:)
For sure, thanks for watching!
Hey Tom, I followed this recipe to a "T" I used my Grilla Silverbac at the time and temp you prescribed. Also used cherry and pecan (BBQR's delight). I still managed to dry this bad boy out. Not sure if taking it to 400 was to blame but my internal went to 170-190. It still tasted OK although not as juicy as I like. Was wondering, does the Grill maker make a difference?? Thanks for your channel I have learned a lot.
That grunt rub is made in my town. I love all there rubs. That one I use on greenbeans
Steven Corbin (Their)
Thin slice smoked loin in spicy ramen is so damn good
it's midnight and I'm about to go buy a pork loin. lol love the channel. easy to follow. super informative. @allthingsbbq do you ever work on a gas grill?
Awesome Sauce!!
That’l seasoning looks 🔥 how’s it taste? And where can I get some?
www.atbbq.com/sauces-and-rubs/rubs/all-purpose-rubs/code-3-grunt-rub.html
To notch lighting and videography there. Don't see that much attention to detail in most BBQ videos. Very nice!
Great video. Do you have a non-mustard recommendation for (silly) family members who don’t like mustard? Would like to hear your opinion as to how to season a “savory pork loin” while avoiding mustard and sugar (no sweet, max savory). Thanks!
You can use olive oil... you don't need to soak it.
Since time is going to vary depending on many factors, what internal temp should you be aiming for when you increase the temperature?
140 degrees Fahrenheit. www.atbbq.com/thesauce/recipes/videos-savory-smoked-pork-loin/
@@allthingsbbq Sorry I wasn't clear. The final internal temp is 140F but what should the internal temperature be when you increased the cooker to 400F?
@@jeffreymess When it reaches 135 you can pull it off and crank the grill temp to 400 for glazing, 500 for braising. Take it off at 140 internal and tent foil. It will continue to cook to 145 which is the safe internal temp you want to reach for pork.
looks amazing , and on top of a bed of arugula ..mmm.
Would a sweeter rub still be ok with the garlic cloves? I would be using a habanero coke bbq sauce to finish off the last 30 min.
Great channel!
When I was a kid, I had a smoked corned beef that was smoked on a traeger. It's by far far one of the best things I've ever had. Do you think it's possible to make a segment smoking a corned beef with your own signature spin?
We have added it to our list.
Great channel! This is quality content. Subbed.
Thanks chef
just put one of these on my ys640- - but seasoned with mollases, brown sugar and chili's. basting with OJ.
Hey Chef, super !!!! but how can I take the notes of your recipes?
Thanks Chef Tom, My smoker will be hosting a pork tenderloin party today.
Are the products you use/sell available in the UK?
Bravo!
Random question, what kind of knife sharpener do you recommend? GREAT looking pork and I'm ordering the mustard ASAP
Doesn't get any easier than that and the results are great.
.this is best from the best channel!!!!!!! bro!!!!!!! are you the best!!!!
Thanks for watching!
Oh, man, I wish I could eat some of this!! Thinking of tacos, flatbreads, pizza, etc, etc!!
Tried this with Fogo on a Kamado Joe. Turned out great
Nice!
Chef Tom that looks amazing, I have two questions.... I've always cooked my pork tenderloin to 164. Is that too long?.... what kind of knife is that?
Thanks for the video!
I try to cook to temp, not time. What do you think the internal temp was when you boosted it to 400?
Could you please show how to use a stovetop smoker.
Great recipe!!! By the way what kind of knives do you use I was watching your past videos and you use square tipped knives.
The square knife is a Wüsthof Classic Nakiri: www.atbbq.com/wusthof-classic-7-inch-forged-nakiri-knife.html
We use Wüsthof and Victorinox knives depending on the job. Thanks for watching!
What kind of knife is that you use for trimming up your cuts before cooking?
michael rizzitello Looked like a brisket knife, could be wrong.
I would embarrass myself by eating this whole thing....unreal! I am a big fan of the garlic in the meat...love to do that to all sorts of roasts!Well done chef...great channel!
Thank you!
Hello Chef Tom, can any of your recipes be done in an oven? I don't have a BBQ grill or smoker due to my living situation but I've been dying to try to make some of the things you're teaching.
You can absolutely do them in an oven. You will want to keep an eye on temps and make sure you don't overcook as an oven can be a very dry environment, but always cook with what you have. Thanks for watching!
Thanks so much for all you do, you're f---ing awesome!
I use the same garlic technique when smoking whole turkey or chicken
Hey Tom, love your videos! Think I've watched every one. The tough part with my situation is, I dont have the money to buy the YS640 you use in a lot of you videos. I've been trying your recipes on my weber kettle charcoal grill. Do you think all recipes can be replicated on my little weber? Thanks and keep up the good work!
mann sieht das gut aus....hello from Germany 😉
Hello!
Ach, mench!
Honest question... Why do some videos say 2:25 degrees and they're perfectly done after 2 hours at 1:40 degrees and other videos like yours say 4 hours total at the same temperature and it's a perfect 1:40 degrees
Did you brine the pork loin prior to smoking
Oh my!
What pellet grill are you using
This is the Yoder Smokers YS640.
www.atbbq.com/yoder-smokers-ys640-pellet-grill.html
You can use a pork loin for a budget 'beef' wellington, right?
great idea Tom,but u have me wondering,how much would the flavor change if i were to roast the garlic off before putting the cloves into the pork loin?
We've never roasted before stuffing, just blanched. We'll have to see how it would go...
so after watching your videos was thinking if you could do a competition pork shoulder??
Here you go! ua-cam.com/video/yKr8aYhpmz0/v-deo.html
Thanks for watching!
Awesomeness
Thanks for watching!
Have you cooked a picanha-steak? I would love to see that👍
Definitely had to sub after watching this video! Wish I'd know about your channel sooner!
Would like to see a good smoked mac and cheese
so lets assume I don't have one of these awesome smokers just laying around. how could I do this at home?
You could even in a Webber kettle. Set it up for indirect cooking, Cook the loin opposite the coals, toss your desired wood on top of the coals, and place a thermometer inside. Adjust your top and bottom vents to get your temps. Chef Tom can correct me if I'm wrong.
What Russ said is dead on. Any grill (gas, charcoal, etc.) can be set up for indirect heat. On a gas grill place some wood chips in a small smoker box or wrapped in foil with some holes on top, or do as described above on a Charcoal grill.
How do you get the Butcher to open the loin for stuffing. They tell me that they don't do it ? Do I have to get a new Butcher. ?
Bob Cooney
Salt Lake City Utah
New butcher
@@motorcityb8551 New wife.
Im not an expert like this fellow but I can't imagine how this could take 3:40 plus a rest. You could almost cook it from cold in 40 minutes at 400°.
I'm at one hour and it's at 125*. No chance this will take 3:40. It's nonsense.
Yum... Thanks Chef. #BossHog.
Thanks for watching!
What kind of knife is that
has anyone tried this? how did it turn out?