For more smoke lower your temperature to about 235 and let it go longer. You actually get more smoke at the lower temperature. Pork loin is one of our go to’s for 10 years. I always pull mine at 140.
I have researched, and observed personally, smoke will do its thing below 250ish degrees. Anything higher than that and the meat is reacting differently. Perhaps go low and slow, 225 degrees, for a couple of hours and then bumping up for an hour to 275 or so?
Great channel sir. Your chicken though instructions were the best I found on UA-cam. Keep it up. Oh I've been wanting to do a pork loin but have been hesitant because I like beef so much.
Yes - for fresh muscle cuts 145 is safe for pork. I like to pull pork loin around 150 degrees or so to be safe - yes it can dry them out at bit more but that is ok. Ground pork needs to be cooked to 160 - 165 degrees.
Nice simple video. Thank you. No smoke ring: did you use any wood chunks in your charcoal pile? If you do, soak the wood chunks in water overnight to absorb some moisture. Very dry wood puts out very little smoke. Add some moisture = lots of great smoke for a nice smoke ring!
Not bad man, but geez, please perform a better prep routine so you don’t have all that raw pork juice all over the table and your seasoning plate. Please.
Excellent feedback and you are absolutely correct. I should point out that the table and board were cleaned thoroughly before the cooked pork loin was returned to the table. Food safety is very important everyone!
Straightforward and informative 👍
For more smoke lower your temperature to about 235 and let it go longer. You actually get more smoke at the lower temperature. Pork loin is one of our go to’s for 10 years. I always pull mine at 140.
Great information!
I have researched, and observed personally, smoke will do its thing below 250ish degrees. Anything higher than that and the meat is reacting differently. Perhaps go low and slow, 225 degrees, for a couple of hours and then bumping up for an hour to 275 or so?
Cherry Wood always produces a nice smoke ring and adds a ton of flavour. Also put some wood chunks on the underneath the charcoa. and a few overtop.
Agreed - it is also important to get good clean smoke for the first stages of the cook.
Nice how to video. The pork loin looked juicy... and the ever elusive smoke ring!...Take care.
Yes - pretty difficult to get that level of smoke penetration in such a short time. Thx
Great channel sir. Your chicken though instructions were the best I found on UA-cam. Keep it up. Oh I've been wanting to do a pork loin but have been hesitant because I like beef so much.
Pork Loin is a great and inexpensive way to experiment with new rubs and further one's smoking skills! I enjoy a good beef BBQ also!
thanks, i'll be trying this one!
Hope it goes well!
Awesome idea! 😋👍
Good video. I always thought pork was done at 145 degrees.
Yes - for fresh muscle cuts 145 is safe for pork. I like to pull pork loin around 150 degrees or so to be safe - yes it can dry them out at bit more but that is ok. Ground pork needs to be cooked to 160 - 165 degrees.
Nice simple video. Thank you. No smoke ring: did you use any wood chunks in your charcoal pile? If you do, soak the wood chunks in water overnight to absorb some moisture. Very dry wood puts out very little smoke. Add some moisture = lots of great smoke for a nice smoke ring!
I use fruit woods when smoking Pork - in this case I used Apple wood.
P.s. I'm subscribed. Look forward to more of your videos!
Welcome aboard - stay tuned for some new videos coming out in the near future.
Looked good man!
Agreed - Thanks!
I bet that would be fantastic with bacon grease injected into the pork loin! 😎😋👍
Will need to try that - would certainly add needed moisture to the pork loin.
Not bad man, but geez, please perform a better prep routine so you don’t have all that raw pork juice all over the table and your seasoning plate. Please.
Excellent feedback and you are absolutely correct. I should point out that the table and board were cleaned thoroughly before the cooked pork loin was returned to the table. Food safety is very important everyone!
@@BigStuBBQ Looked great though!