DELICIOUS! JUICY! Pork loin on the Yoder YS 1500 Pellet smoker: tutorial and how-to

This video shows how we like to cook our pork loin for the week. The approach is simple. We trim off the fat and silver skin from the loin, use spicy brown mustard as the binder, and add a liberal dusting of Meat church Bacon BBQ rub and John Henry's orange Dill rub. Then we put it on the smoker at 250 (not 225 as stated in the video) and cooked until the internal temperature reached 145 degrees. Delicious!

[@donaldwarnick3412]

Well made video. Before I cook anything I always check out videos on other methods of cooking and yours is the winner. It’s been a long winter so pulling out the smoker is a great idea.

[@chadh9267]

Great looking pork loin. I’m going to try to duplicate this cook for the holidays. My father in law loves smoked pork loin. Thanks for sharing.

[@Doug6714]

Looks great. Need to smoke one soon. Keep Smoking!

[@wiseguyskitchen7819]

So many ways to cook pork loin great recipe here 👊

[@acetejada9170]

Props on your lawn - grass looks good

[@landyardarty1754]

That is the best way that I have ever seen cutting off the silver skin.

[@SkullandMortar]

Great video. I just did this on my channel as well. A totally underrated cut of meat.

[@Josue-rd5gt]

Meat Church is what I use too, ha ha even on my smoked turkey😀 I was looking for a way to smoke my 8 pound pork loin and I’m gonna do it in two pieces like you did. The seasoning will be from Meat Church but is the honey hog seasoning.

[@LorenDavis]

Thanks for the video, I copied this for Mother's day and it turned out great! Can you share where you got the hot pad used at 7:13 in the video to pick up the loin?

[@freshhands5054]

Glad you enjoyed! Got those at a craft fair years ago...I haven't seen them since unfortunately...

[@jamespruitt6808]

Where have you been man? Been looking for some more videos!!

[@freshhands5054]

Long story. I started working for a new company and had to get some things approved to continue sharing content. Just posted a new video! The footage is a bit old, but we will be playing catch up for a while here!!

[@anthonycraigthemoviealtern5432]

since its 7 pounds, and you obviously wont eat that in one day, does it stay juicy and moist for a while ?

[@jeffsond]

Got you beat... Sam’s 88 cents a pound. Thx for the video and I’ll be smoking mine soon.

[@freshhands5054]

Nice work!!! Thanks for watching!!!

[@jerrybarbieri8174]

there goes that top protective layer with fat for flavor :( next

[@willhammers9761]

Honest question... Why do some videos say smoke at 2:25 for two hours and then is perfectly done at 140 degrees but other videos well known smokers say 4 hours at 225 degrees and then it's still a perfect hundred forty degrees... How is this

[@bruceh3786]

Possibly different starting g temperature and/or different size roast. Also there will be a difference in temps at the probe vs where the roast is located in the smoker. Each cook is unique.

[@jarretzendt3527]

You still making videos? It's been awhile

[@freshhands5054]

Yes we have! Had a lot going on so we just haven't gotten them posted. Stay tuned!!! :)

[@Necromonger69]

How many hours at 250?

[@freshhands5054]

~4-5 hours. You just want to get the internal temperature to 145 degrees. We sometimes go to 160.

[@sixshooter4570]

@@freshhands5054 You stated 140° in video.

[@tammyhill5398]

It doesn't hurt to wash your meat before prepping.

[@colbyculton7860]

Didn't even wash the meat bro 🤮🤮🤮

[@Reypure207]

God why don't you people wash the meat before cooking it that's fucking Gross

[@jonjennings1045]

If you cook the meat to a safe temperature, it is safe. Also, what's with the f-bomb?