Check out my latest Smoked Pork Loin here kzread.info/dash/bejne/d5uOsrWnh6ipY7w.html

I’m making this tomorrow. Like I said been watching your videos. Appreciate them!

Just found your channel Mike after I got my PitBoss this week, I love your content and have been following your advice and it’s been great!!

@WeekendWarriorBBQ

4 жыл бұрын

Thank you, Ryan! I love getting the camera out on the weekends and making this BBQ/Smoking content. After grinding it out all week doing the 9-5 thing, I find it therapeutic :) Glad you like it and I'll keep the videos coming

Good job Mike thanks for helping the pit boss nation keep smoking with some good ideas.

Your step-by-step demonstration is on point… Good job on the measurements of the ingredients, temperature of the smoker and time checking the roast… I’m giving this a shot tomorrow

@WeekendWarriorBBQ

3 жыл бұрын

Thank you

Looks mighty tasty Mike! Great job buddy!🤘

@WeekendWarriorBBQ

5 жыл бұрын

Thanks, Joe!

Looks delicious. Definitely gonna try man hand on a pork tenderloin myself! Love my pit boss vertical pellet smoker.

That looks fantastic!

I had a huge sense of deja vu watching this! Great video again, Mike!

@WeekendWarriorBBQ

5 жыл бұрын

Too funny! Thanks for watching it again. I was having "technical difficulties"

looks great Mike!

This was great!! Thank you. I made 2 pork tenderloins they were so tasty and juicy.

trying tis tonight. I have the same smoker so I excited to see the outcome.

Beautiful color, smoked to perfection, nice job

@WeekendWarriorBBQ

5 жыл бұрын

Thanks, that was so good

Missed the last couple ingredients, cumin, paperika, and that rub. Picked it up off the video. Thanks so much from a displaced Buckeye in SoDak

Your pork loin always turns Great! Thank you.

Doing my first loin today. Different seasoning but following your other steps

Tryin this today 🙌🏻

Mike! You have become prolific! Yeah they had to be also some of The juiciest pork I’ve ever seen great job brother.

@WeekendWarriorBBQ

5 жыл бұрын

Thank you, Hobie! The folks want their BBQ videos so I keep cranking them out 😁

Bravo my man! Looked amazing! 🔥🐖🍻

Wow.super yummy.

Smoked my first half loin in the series 5. It was great, and I really enjoy making sandwiches with the pork steaks.

@WeekendWarriorBBQ

4 жыл бұрын

Nice! We have similar tastes... I love making those sandwiches as well!

Good video bro! That rub sounds good to me

Perfect 👌

Good video man. Going to smoke up one tonight !

That pork loin looks so good. I love smoked pork loin. I haven't done one in a while so need to buy one soon. Keep smoking!

@WeekendWarriorBBQ

5 жыл бұрын

Thanks, Doug! Yeah pork loin is so good smoked and it doesnt take too long to cook either! Have a great weekend!

Hah watched it again, still great Mike! Smoke sticks to cold and moisture not sugar. But sugar works really well with pork. :)

@WeekendWarriorBBQ

5 жыл бұрын

Thanks, Pickles!

Tender and Juicy, but the color was beautiful. I know it was delish.

@WeekendWarriorBBQ

5 жыл бұрын

Thank you PIF!

Like your shirt!

‘I don’t like to push all the juice out my meat but I will for the camera.’😂

Any advice for night smoking? By that I mean, lighting? I was thinking about trying to find some magnetic waterproof flex light to put on top. Didn’t know if you have any suggestions?

Hi so I just smoked a pork lion half of the one you smoked and it’s tough to cut and I have to cook it now in the oven cuz I shut off the smoker I took it out when internal temperature was at 145

For a velvety smooth rub, get yourself a food processor (a good Hamilton Beach or comparable one will set you back about $50 at a big box store). A few pulses with break up and homogenize all your rub ingredients, and you have the added benefit of being able to make all kinds of sauces and glazes. It's a surprising Must-Have for the Creative BBQer & Smoker.

Hey Mike :) took a break from KZread last month but I am back watching vids ! The results you get are absolutely amazing :) This is one of the best looking pork loins ever ! I just love imagining the light apple smoke with the sweetness of the brown sugar and the rub...yum !! Great video as usual !!

@WeekendWarriorBBQ

5 жыл бұрын

Hey, Mel! Welcome back. I was wondering what you were up to a couple days ago since I haven’t seen you post anything in a while. Thanks for stopping by. You have been one of my best supporters 😁

Amazing looking loin Mike! I have some more rub for ya the next time we link up.

@WeekendWarriorBBQ

5 жыл бұрын

Thanks, Leprechaun! That stuff was pretty dang good. Nice cherry flavor!!!

I am getting a series 7 pit boss pellet smoker .my question is do the pellets still smoke for the entire cook,I am used to using the old fashion one with wood chips Thanks a bunch

I love his shirts! lol

Very interesting video my friend I didn't know that a lot of people smoke meat in your country .... Very very interesting Hello from FRANCE my friend 💖🍚🍭🍊😍💖🍚🍄💖😍🍄

What temp would you cook a 10 lb pork loin on a KC Combo?? And how long.

100% agree with Apple wood, especially compared to cherry and mesquite

I’m new at this smoking thing. I got a Oklahoma Joe vertical pellet smoker. How do you keep the inner temp at 225? I did do a pork loin and it was really good for a first timer. But was confused on how to keep temp consistent. Cindy

Great cook Mike! Loved that rub and I know that was one hell of a delicious loin👍 TFS bro😎

@WeekendWarriorBBQ

5 жыл бұрын

Thank you, Dave! I hope you are doing well over there in NC! The loin was juicy and the rub really made it special. I love that brown sugar and chili powder combo!

That looked like it tasted awesome Mike. Try putting half Apple juice and water in the pan next time. It adds a bit of sweetness to the meat.

@WeekendWarriorBBQ

5 жыл бұрын

Patrick Hill excellent advice! That apple juice probably infused some incredible flavor.

So I can’t find pork butt or pork shoulder anywhere to make pulled pork do you think I could use a loin?

Making this today. Slightly different dry rub mix. Still toying with my own flavors.

Has anybody used that Heath Riles pork injection? When I smoke butts there's no seasoning in the middle.

I think I over did chili powder a little - but wow still great. New subscriber!

@WeekendWarriorBBQ

3 жыл бұрын

Nice! Thank you Todd! What’s great about this one is you can really experiment around and try different spices. It’s fun and always comes out pretty darn good.

Beautiful loin! That was a good size one, too :)

@WeekendWarriorBBQ

5 жыл бұрын

Thanks, Ry! Yeah I dont normally see a 6 pounder so I had to grab it :)

Followed your recipe, came out great! The only thing I'd do differently is no cumin, that was to strong

I’ve got a pit boss but it doesn’t have as much smoke as your smoker seems to have. What should I change?

@wcooper0077

3 жыл бұрын

Mine is the same 5 series and I don't see that much smoke at all. Like maybe a quarter, I am using apple wood

@palerider6757

3 жыл бұрын

I dont think he is using one but you can buy a pellet tube on Amazon for less then $15. You just fill it with pellets and light it up. Produces some extra smoke for about 3-4 hours.

Im having issues with huge temp swings. Set at 225 will swing up to 240 and down to 210. Any suggestions?

@WeekendWarriorBBQ

4 жыл бұрын

I honestly wouldn’t worry about it. I set my to 275 knowing that it will swing between 250 and 285 from time to time. Most BBQ gurus say they try to cook between two temps for example, “today we’re going to try and cook between 225 and 250. It’s just the nature of the beast when cooking with wood. Not only that, you’ve got a cold piece of meat in there that cools down the pit around the meat. I actually stopped monitoring the pit temp all together and just learned to trust the unit.

New to the pellet world . What is the best way to keep smoke rolling out of the vertical smoker? Thought more smoke would exist !!!

@scottmoore3971

Жыл бұрын

Look into a smoke tube.

Looks amazing Mike. I was at Fogo De Chao tonight, wish they would have had this on their offering!

@WeekendWarriorBBQ

5 жыл бұрын

Thanks, Jeremy! It was crazy good... its been a long time since I made one that good. Fantastic results from the pellet smoker.

Looked really tasty. You have a printed copy of your rub? I’ll have to pull up the video again with paper and pen in hand. Thanks for sharing.

@WeekendWarriorBBQ

5 жыл бұрын

Hi, John. The rub ingredients are: 1/2 c brown sugar 1 1/2 tsp onion powder 1 1/2 tsp garlic powder 2 Tbs chili powder or chipotle powder 1 Tbs coarse ground pepper 1 Tbs coarse sea salt 1 tsp ground cumin

I found that if you put a layer of plain yellow mustard on the meat it helps hold the rub on and you can't really taste it. Thanks.

I’m unable to get the three pigs rub today, could you recommend another rub that would also be good?

@WeekendWarriorBBQ

5 жыл бұрын

Pick anything that has a good sugar content or you can skip the additional rub all together.

@Fro081

5 жыл бұрын

The Culinary Cookhouse thank you!

Can you let me know what I’m doing wrong

Hi, I am a rookie smoker and learning every smoke. Can you tell me why the temp of a 5/6 lb. pork loin is brought to about 150deg. and a 10lb. Boston Butt is cooked to 200deg.+ ???

@WeekendWarriorBBQ

3 жыл бұрын

Hi, David. They are different muscles. The pork loin has very little intramuscular fat and it will dry out if you cook it too far past 150 deg. The Boston Butt is a working muscle that comes from the shoulder and it has a lot of intramuscular fat and connective tissue that starts to break down around the 165 degree mark. A lot of people will cook the Boston butt to about 165 when they want to slice it. For pulled pork you need to take it up to around 200 degrees to completely break down all of the tissue/fat.

@davidrosenthal735

3 жыл бұрын

@@WeekendWarriorBBQ Thanks Mike for responding to my question. My pork loins turned out ok but a little too dry since I removed them from my smoker at 200deg as I would with a pork butt. Looking forward to my next smoke hopefully this weekend.

Never smoked with brown sugar. Does the meat taste sweet?

@WeekendWarriorBBQ

4 жыл бұрын

It will have a pleasant sweet taste but not overpowering. A lot of the sugar and seasonings “cook off” as the meat cooks.

Mike what state are you in?

@WeekendWarriorBBQ

2 жыл бұрын

Hi, Jim. I'm in Ohio

@jimlunden8173

2 жыл бұрын

@@WeekendWarriorBBQ Any where near Lima?

Here in Europe wood chips cost more than meat.

Suggestion. Set the temp for 200 and let it cook for about 4-5 hours... even better.

Still the best shirt ever... what happened last night ?

@WeekendWarriorBBQ

5 жыл бұрын

Lol, Thanks Bubba. There was something weird going on with the video quality so I decided to take it down and re-upload it.

Me and my freinds have a vertical 5 series smoker. Every thing you did we have done. Its been taking us 10-16 hrs and very low temps. If we truyit like you are meats ate too tough.

@digitalis2977

3 жыл бұрын

Give your temp sensors and thermostat a check. It almost sounds like your probes/sensors need cleaned or replaced.

:55 real simple rub, few key ingredients …..everything in spice cabinet goes in, and some stuff some dude gave him. LOL

@dominic1871

3 жыл бұрын

Lmao I know right 😂😂

What happened, I saw that you took the old one down.

@WeekendWarriorBBQ

5 жыл бұрын

There was an issue with KZread at that time and I didn't want it to negatively impact the video. Thanks for watching it again :)

@eastwindfarms3671

5 жыл бұрын

Cool!

Ima keep it simple… Adds 7+ spices 😂

I see your pit boss display is fading to the point you can't read it. Just like mine. It works win it's cold ,heats up and disappears.

I eat my fat cap.

Don't know about that fat side down tho...

Electrical is weak

Just don’t know how I feel about pellet smokers. Kinda cheating

@WeekendWarriorBBQ

4 жыл бұрын

Hi, Aaron. That’s true in the sense that you learning how to manage the fire and get that thin blue smoke. I’ll tell you what though, this has been a great smoker to learn a lot of the other basics on. I plan on adding a stick burner to the BBQ collection soon enough... looking forward to that for sure 😁