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.

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.

Thanks friend! I can't wait to try it right now. I appreciate you taking the time to make and post these videos.

Omg I’m glad I found this video and a great rub / sauce combination . Thanks for sharing

Thanks for sharing your knowledge. I followed this recipe yesterday on Christmas Eve and it came out great!

Another fine looking cook Tom!! I love the color that cherry wood give to the bark!

@allthingsbbq

7 жыл бұрын

Thanks Troy!

@mowanathompson8086

6 жыл бұрын

ever do snapping turtle?

@prollynot8417

2 жыл бұрын

What's up T-Roy, I love your videos and Tom's!

Seriously this channel is the pinnacle of youtube bbq contents.

@allthingsbbq

7 жыл бұрын

Thank you very much!

@notpresobama1553

6 жыл бұрын

Simulator Mortalis what is your profile pic

@brent2394

3 жыл бұрын

It's very good. Also check our How To BBQ Right with Malcolm Reed. All things BBQ would agree.

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.

Thanks Tom. Tried it today for christmas lunch. Everyone loved it.

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.

Great vid. Very informative. Production quality is off the charts!!!

Great channel man keep up the good work I loved how showed the sauces this time...👍

Great video like always chef tom.. and liking the healthy meals you've been prepping keep it up

@allthingsbbq

7 жыл бұрын

We have another coming out next week... we try and cook healthy from time to time, keeps us feeling good. :)

I love the garlic studding technique, it adds another depth of flavor to the product! thanks chef!

@allthingsbbq

7 жыл бұрын

Thanks for watching!

Best pork loin recipe/ cook I've seen! I subscribed right away to find more. Thank you for your videos 🇨🇦🥓🍻

Nice recipe, can't wait to try

Thank you sir, I will be trying this one this week

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!

Absolutely nailed the cook.

@allthingsbbq

7 жыл бұрын

Thank you!

Another great job. Thanks

Great video !!!! Thank you!

Nice job, thanks!

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!

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

@neilsonchain1526

3 жыл бұрын

Good comment. 👍

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.

Looks yummy thank you chief cook

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!

I served mine over curried couscous with a side of herbed potatoes. I glazed it with a bacon/maple glaze.

Looks great will try it this week

@allthingsbbq

7 жыл бұрын

Let us know how it goes!

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?

The Buzzard Loved it Thanks!! :)

Great channel! This is quality content. Subbed.

You are amazing chef Tom.. Lovely recipes ...

@allthingsbbq

7 жыл бұрын

Thank you!

Awesome Sauce!!

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

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

Omg pork loin has never looked so good! I need to get one like right now!

@InsaneD602

3 жыл бұрын

Pork loin is really good and cheap just make sure you don’t over cook it and it’ll always be good

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!

I love that famous yoder smoke ring

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.

@allthingsbbq

Жыл бұрын

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!

Nicely done

looks amazing , and on top of a bed of arugula ..mmm.

Makes me happy to see the number of subscribers rising.

@allthingsbbq

7 жыл бұрын

Us too! :)

Thanks chef

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 Chef, super !!!! but how can I take the notes of your recipes?

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?

That grunt rub is made in my town. I love all there rubs. That one I use on greenbeans

@catlady8324

5 жыл бұрын

Steven Corbin (Their)

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.

Awesome video

Thanks Chef Tom.... this is definitely a "try"..... I will let you know it works out....:)

@allthingsbbq

7 жыл бұрын

For sure, thanks for watching!

Random question, what kind of knife sharpener do you recommend? GREAT looking pork and I'm ordering the mustard ASAP

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!

.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 !!!!

@allthingsbbq

7 жыл бұрын

We'll have to try it in pork butt, thanks for watching!

Definitely had to sub after watching this video! Wish I'd know about your channel sooner!

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!

Bravo!

just put one of these on my ys640- - but seasoned with mollases, brown sugar and chili's. basting with OJ.

Doesn't get any easier than that and the results are great.

Are the products you use/sell available in the UK?

new subscriberhow long in the smoker hrs in before pulling and resting?

To notch lighting and videography there. Don't see that much attention to detail in most BBQ videos. Very nice!

Nice!

Thanks Chef Tom, My smoker will be hosting a pork tenderloin party today.

Hi Tom, what is your take on wet bringing a pork loin before smoking it? Thanks!

Great recipe!!! By the way what kind of knives do you use I was watching your past videos and you use square tipped knives.

@allthingsbbq

7 жыл бұрын

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!

.this is best from the best channel!!!!!!! bro!!!!!!! are you the best!!!!

@allthingsbbq

7 жыл бұрын

Thanks for watching!

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.

Thin slice smoked loin in spicy ramen is so damn good

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?

@allthingsbbq

4 жыл бұрын

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.

I use the same garlic technique when smoking whole turkey or chicken

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!

@ohioguy215

2 жыл бұрын

You can use olive oil... you don't need to soak it.

Awesomeness

@allthingsbbq

7 жыл бұрын

Thanks for watching!

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?

@allthingsbbq

7 жыл бұрын

We have added it to our list.

Have you cooked a picanha-steak? I would love to see that👍

That’l seasoning looks 🔥 how’s it taste? And where can I get some?

@allthingsbbq

2 жыл бұрын

www.atbbq.com/sauces-and-rubs/rubs/all-purpose-rubs/code-3-grunt-rub.html

Oh my!

The key is 140* internal temp when you pull it. Any higher and you’re toast

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.

You can use a pork loin for a budget 'beef' wellington, right?

What kind of knife is that you use for trimming up your cuts before cooking?

@logansmith9437

6 жыл бұрын

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!

@allthingsbbq

7 жыл бұрын

Thank you!

Tried this with Fogo on a Kamado Joe. Turned out great

so after watching your videos was thinking if you could do a competition pork shoulder??

@allthingsbbq

7 жыл бұрын

Here you go! kzread.info/dash/bejne/q3-mmsOSmNPTqpM.html Thanks for watching!

Very good looking loin. May I suggest victory lanes cherry bomb BBQ rub its great. I'll be posting a loin video soon keep u the good work. Love the channel. #riverlife

Yum... Thanks Chef. #BossHog.

@allthingsbbq

7 жыл бұрын

Thanks for watching!

Could you please show how to use a stovetop smoker.

I try to cook to temp, not time. What do you think the internal temp was when you boosted it to 400?

mann sieht das gut aus....hello from Germany 😉

@allthingsbbq

7 жыл бұрын

Hello!

@catlady8324

5 жыл бұрын

Ach, mench!

Would like to see a good smoked mac and cheese

Since time is going to vary depending on many factors, what internal temp should you be aiming for when you increase the temperature?

@allthingsbbq

2 жыл бұрын

140 degrees Fahrenheit. www.atbbq.com/thesauce/recipes/videos-savory-smoked-pork-loin/

@jeffreymess

2 жыл бұрын

@@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?

@ohioguy215

2 жыл бұрын

@@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.

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?

@allthingsbbq

7 жыл бұрын

We've never roasted before stuffing, just blanched. We'll have to see how it would go...

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.

@allthingsbbq

7 жыл бұрын

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!

@wi11ialvl

7 жыл бұрын

Thanks so much for all you do, you're f---ing awesome!

has anyone tried this? how did it turn out?

Oh, man, I wish I could eat some of this!! Thinking of tacos, flatbreads, pizza, etc, etc!!

How bout a pork crown roast for the holidays

@CavanalK5

6 жыл бұрын

Lawrence Harmon ha! I was scrolling and caught your name. Tried to figure out how I commented already since i had never watched this video. Sincerely Lance Hammon lol.

What pellet grill are you using

@allthingsbbq

7 жыл бұрын

This is the Yoder Smokers YS640. www.atbbq.com/yoder-smokers-ys640-pellet-grill.html

Did you brine the pork loin prior to smoking

so lets assume I don't have one of these awesome smokers just laying around. how could I do this at home?

@rsmiff

7 жыл бұрын

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.

@allthingsbbq

7 жыл бұрын

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.