I Bought the Cheapest Cut of Pork at Costco and This Happened | Mad Scientist BBQ

[@garykennedy5263]

I would definitely be interested in a series featuring cheaper cuts! Go for it!

[@thedude5599]

That is all I buy. I braise mostly as I can not BBQ. Braising cheap cuts is the only way to do it.

[@CGB999]

I smoked a eye of round roast last week at 225 until it was 130 then seared in cast iron skillet with avacado oil until 140-145. was one of the best things i ever cooked. trim al the fat cap and silver skin off of it and season heavy with fav beef rub...took about 3 hours

[@dbowersock]

+1

[@michaelchenevert3363]

Thank you for posting this. I’ve been trying to get good results with the eye of round. But it comes out too dry instead.

[@TuxMeisterD]

That's what BBQ is all about. I would love to see a series of videos on different ways to smoke a particular cut of meat, not just one recipe.

[@erikmckee7297]

I see lots of questions about the timing of the cook. I did this recipe a couple days ago, and for me, it took 3 hours and 45 minutes at 180F to get the IT up to 140F. The searing part was remarkably quick - less than half an hour at 500F to finish it off. I will definitely do this one again - that rub mixture is fantastic!

[@OneEyedJack01]

Save yourself time. No reason to cook pork loin at that low of a temperature. There is no connective tissue to break down. I do loin frequently at 250 - 275 and it always comes out great. People become attached to the idea of "low in slow" making everything better. Lean pork, like poultry, does not benefit from slower cooks.

[@MrLouisperrault]

@@OneEyedJack01 The reason he sets it at 180F is that it is the best setting on a Pro 575 to get smoke flavor. You can push it maybe to 200F, but above that the smoke flavor on the Traeger 575 gets lost.

[@codymcdermott1949]

@@OneEyedJack01 how long did it take you at that temperature

[@OneEyedJack01]

@@codymcdermott1949 it depends on the thickness of the cut. 2-3 hours.

[@MrBtown101]

@@OneEyedJack01 I have a small loin about 1.3lbs you figure still 2-3 hours? trying to figure out a proper cook time so its ready at dinner time

[@blk89cobra]

Definitely like the idea of a "cheap cut " series. I use old country brazos I cook on it all the time I even smoke my own grains for making homebrew beer. Cheers @fromthegaragehomebrewing

[@chriscarter7182]

I gave the thumbs up for the smoked grains for the homebrew!👍👍👍👍

[@Forrest_Gee]

What’s the process like for smoking grains?

[@blk89cobra]

@@Forrest_Gee I do about 1lb at a time laid out flat on a section of stainless steel window screen. I spray them with a little water before I put them on at about 225. I will check and stir them every 15min. Once they are dry and start to darken up I pull them off. It takes about an hour.

[@TheHoff757]

Yes, I love the cheap cuts idea. I find myself at the grocery store refusing to buy meat unless it's on "Manager's Special" about to expire. The price is so high for everything except pork loin and chicken. Even chuck roast, albeit much cheaper than other cuts of beef, is getting more expensive.

[@CurtisHibbs]

I also LOVE the idea of a cheap cuts series!!!

[@Exerscience11]

The “cheap cuts” series is a great idea, I will definitely be tuning in for that! I use a similar pork loin recipe but change up the rubs to for the kids. The other cheap cut I’ve had amazing results with is Split Breast Chicken. Sooo good!

[@ReVeralife]

Smoked chicken can be so g'damn good. As good as anything, cheaper, easier to digest.

[@nathanielelder1299]

For sure a fan of the “cheap cuts” idea. I usually only get to cook for my wife and I. So a brisket usually isn’t feasible. And I literally just used your chicken thighs recipe earlier today. I like your bbq philosophy because it’s minimalist with emphasis on just cooking food well instead of adding a ton of sauce to mimic bbq flavor

[@falonyoung1633]

Try a chuck roast cooked like a brisket! Excellent for 2 an can get a one for 15 bucks.

[@ABlindHilbily]

I second this, I love cooking but it just isn't feasible to cook a rack of ribs or make pulled pork for just the wifey and me.

[@darkknight1877]

You can chill, slice and vacuum bag brisket portions to freeze and then either reheat sous vide or bring a pot of water to boil drop in the meat, turn off the heat cover and come back in 10-20 to properly reheated brisket that's nearly indistinguishable from the day it was fresh.

[@erikmckee7297]

@@darkknight1877 This. I do this all the time and it's always fantastic.

[@michaelstevenson881]

@@ABlindHilbily A FoodSaver is well worth the investment when smoking for 2. I am retired and smoke various foods for my wife and I. We freeze the leftovers for times where we just want to heat it up in water. We keep smoked brisket, pork shoulder, pork loin, chicken, salmon and sausage in the freezer. We can heat up a variety for surprise guests.

[@commishg]

Jeremy, thank you for the "cheap cut" series. Let's face it. The BBQ gurus on KZbin are unfortunately trending toward gourmet cuts like Wagyu that the masses cannot afford. Unlike Backyard Joes, many of them get their gourmet cuts for free in exchange for plugging them. Thank you for understanding us Backyard Joes and producing videos that help the masses cook good food affordably.

[@foosblood24]

That chuck roast brisket swap is clutch!

[@biggykman]

Give pork belly a try, rendering the fat on that just right makes it amazing, I serve it Korean style with Korean chili past wrapped in a leaf of lettuce or pickled radish so good and cheap

[@AbrasiveCarl]

Just found your channel the other day and loving your content, thanks MSBBQ!

[@kellenwhite4590]

Love the idea of a “cheap cuts” series. Also…dying for a “best way to do brisket on a pellet smoker” video…I have done tons so far and still dialling it in with something every time….it’s getting expensive but I love it.

[@rossdewbre6685]

Me too! Want your inventiveness applied to pellet smoker tricks!

[@randalldisch1725]

I concur

[@PebblesOTB]

how to bbq right is great and he he a video on this

[@Markephillips77]

Pork Loin was one of the first cuts that I learned to cook on the smoker and it is amazing! I didn’t do the sear like you did, but instead kept it at 250° until the pork reached 145° and let it rest. The pork is so tender and juicy and full of flavor! I did one side by side with a brisket and both were gone by the end of the day with everyone loving what was served. Something you should do next: country style pork ribs. Not the chopped up pork butt kind, but the kind that are off of the end of the babybacks. So tasty and incredibly cheap!

[@sithil]

Cheap cuts: Pork Fingers, I.E. country style ribs. Everyone does them hot and fast. Had issues with my Old Smokey a few months ago rusting out, just picked up a Weber Kettle Premium with cover recently to have a nice charcoal grill, and had to throw the fingers on the pellet grill with the Baby Backs I was doing. Was so good doing them low and slow I don't know if I'll do them hot/fast anytime soon.

[@jbaruman272]

Yes country style ribs please!

[@jperin001]

Been smoking country style ribs a lot this past year. Absolutely fantastic and easy. I never was a fan of them before I smoked them. In my opinion they are otherwise too bland of a piece of meat without the combination of smoke and sauce.

[@jbaruman272]

@@jperin001 have a bunch in my freezer. May have to try it.

[@Alex-zi1nb]

prices around me have been crazy for all pork even country style ribs. better off getting a butt and cutting them yourself i guess. i do them low in slow braised in bbq sauce like the original bbq pit boys recipie

[@TheKriptikGamer]

Yes! Please do the series. So many youtubers doing expensive cuts that are unattainable for many. But this will really open people's eyes to the many possibilities of meats you can do in your smoker.

[@MichaelCoolidge]

YES! Do it. I want the series. I too will have to go to Costco. That loin will likely be cut into quarters. It is just two of us.

[@mlnikon9434]

Great video! I love seeing other cuts of meat being cooked like this. How long did the whole cook take you?

[@cuppajoewa]

“Cheap cut” series: absolutely yes! I’m also super interested in hearing any further updates on your pellet grill brisket experiments as well. Thanks for all your excellent work!

[@mdavis735]

Dude this is spot on. I smoked on my Brazos to 120 internal. Meanwhile I fired up the OC Gravity to 450. I moved the loin to the Gravity at 120 and seared till 145. It’s AMAZING. Thank you so much for all you do.

[@TROYCOOKS]

That looked mighty fine Jeremy! I bet it would be better on an offset for that additional smoke flavor. I may have to give it a try!!!! Cheers brother!!!!!

[@MadScientistBBQ]

Thanks T-Roy. Missed you in Miami a couple weeks ago. Wish you could have been there but as I understand it, it was good that you were home. Hope you and your family are doing well!

[@warrenokuma7264]

@@MadScientistBBQ Love your content, can you try the same recipe but add powdered Au Jus and MSG?

[@JC-lf8pr]

T-Roy Cooks. For sure. Me having my pellet smoker/grill and my Old Country Smoker for comparison. I can tell you that the OCS comes out on top everytime. The smoked flavor is awesome and gets even better the next day. ;)

[@jewish_slave_of_YESHUA_n_YHVH]

@@MadScientistBBQ ,Leviticus 11:7-8 King James Version 7 And the (swine), though he divide the hoof, and be clovenfooted, yet he cheweth not the cud; (he is unclean to you). 8 Of (their flesh shall ye not eat), and (their carcase shall ye not touch); (they are unclean to you).....

[@pcm7315]

@@jewish_slave_of_YESHUA_n_YHVH There is nothing from without a man, that entering into him can defile him: but the things which come out of him, those are they that defile the man.” Mark 7:15.

[@howardgreenfield804]

Great video (as usual)! Have you decided to do the series on the best cheap cuts of meat to BBQ and smoke?

[@jaybooth4815]

Hey Jeremy, that was an awesome cook. I would love to see more cheap cuts to bbq in future videos. That pork loin looked insanely delicious! Nicely done! Oh….I’m a big Made In cookware fan. They just came out with the blue carbon steel roaster I’ve got my eye on! Cheers!

[@jamesswan3245]

I did the exact same pork loin roast from Costco last year. Different spices (Dijon mustard, maple sugar based) on maple wood. Had the same results. Definitely in the top 5 things I've done. Can't wait for Spring to do it again.

[@mikeeben4874]

I’ve been doing this on a regular basis for almost 20 years, long before anyone ever called center cut loin “cheap pork”. The rib end makes outstanding “sonny’s style” sliced pork BBQ sandwiches. Matter of fact I’m making my thanksgiving “Ham” out of a center cut loin.

[@Coopdog-dp5eq]

I grew up near the original Sonny's in Gainesville and have always liked the sliced pork over the pulled pork. Thanks for the heads up.

[@Dad_Lyon]

@@Coopdog-dp5eq Gainesville FL or TX?

[@Coopdog-dp5eq]

@@Dad_Lyon Florida.

[@boatworkstoday]

Doing one tomorrow for Easter along with a small ham. Something I'd really like to see is a complete feast mostly done on the grill / smoker that's day ahead prep, well rounded (couple veg's and starches, appetisers, etc based on the protein) and good for a small crowd without being over the top. Also variations of all the sides based on the different proteins (would make an excellent mini-series ;-)

[@jackthecanuck6736]

Bring on the "Cheap Cuts" series. I've always loved pork loin, so I'll do one on my Pit Barrel in the spring.

[@12370ts]

Yes Please !!! I would love to watch that series. Thank you for all of the great videos.

[@sstabrizi]

Yes! A cheap cuts series would be amazing! I've been loving the smoker lately, but the cost is astronomical. I'd love to have a wider variety of go to's to choose from. Also, I'm glad you're working on the best way to smoke a brisket in a pellet smoker. I dried my last brisket out using an offset smoker method on my pellet grill. I'd love to see the tips you come up with. P.S. That pork looks amazing!!

[@tristancleary]

My tips for amazing brisket on a pellet smoker that will not be dry, after much experimentation. It will require you to already have some leftover tallow (ideally that you rendered in the smoker so its smokey). Step 1: Get smoker up to 225. Step 2: fill pellet tube and light with blowtorch, get it on fire, then gently put it out so it smoulders and makes smoke. Put it in smoker. Step 3. While smoker is heating, trim brisket, then use tallow as a binder for salt, pepper, granulated garlic (or whatever you want as a rub). The tallow AS A BINDER is an absolute game changer. means you don't have to spritz, and can leave the door closed to get maximum smoke flavour and temp consistency. Step 4: put in smoker, don't open the door again for at least 8-10 hours (or if your water tray empties before that, open the door just enough to fill the water tray). Also put in the smoker a small oven pan with the trimmings to render down smokey tallow. Step 5: Spritz with whatever you want every 45 mins or so - I use ACV and franks. Step 6:once you are past the stall, wrap in butchers paper. feel free to Keep cooking for however many hours it takes to get until you can probe into the brisket effortlessly (yes, poking holes through the paper) until it slides in and out effortlessly, usually around the 203-205 mark. I'm waiting for Jeremy to finally use a pellet tube with his pellet smoker (if he hasn't already, but I don't think he has). That, with a tallow binder right up front, gives genuinely exceptional results. Good luck!!!

[@tomcat8316]

@@tristancleary pellet tube works best , (for me anyway), is cold smoking before fire-ing the smoker up........

[@Grover124]

Hi, Jeremy! Great vid! Love your channel and I’ve watched all your videos. I also love the music you choose to accompany your vids. Love the Bluegrass especially. Could you please start posting your playlist along with all the other info in the description? Thanks!

[@carywood3946]

Good point on the 145F internal. From my understanding, the 160-165F temp has always been touted because that's the time at which 99.999% of Salmoella and E. Coli dies instantly in pork and poultry. Otherwise, it's a time vs. temperature graph which can cause confusion. So for obvious reasons, the FDA will take the safest route. When you're smoking, you can easily hold a 140-145F temp for a solid 10 minutes. Glad the FDA has updated their recommendations so my friends don't freak out if I pull the tenderloin off the grill before 165 ;)

[@lelandunruh7896]

If I'm not cooking for any elderly people, children, or immunocompromised people, I pull it at 135. It is amazing how often I have people tell me that they've never had pork chops/loin/roast so good, and it is all down to the fact that the USDA told their grandmothers to ruin their dinner!

[@darkknight1877]

@@lelandunruh7896 Trichinosis was a real concern once upon a time. More recently it's been pretty much completely eradicated. From my understanding if it was still a thing I wouldn't be too interested in medium rare pork either. That said tenderloins at 135° are one of my weekly staple meals and chicken breast pasteurized sous vide at 145° has become the only way I will eat it.

[@stuckinpodunk]

Same here.. I pull these big loins out at about 146-148 max and wrap it to let it rest until serving. People go nuts for it and repeatedly say they've never had lean pork so juicy and delish!

[@tonybenedetti3637]

Yes definitely would watch the series

[@emmgeevideo]

Cheap cuts, yes please. And when you run through recipes on a pellet smoker, try them again on the Kamado Joe Big Joe III. I’m sure you’re familiar with Smoking Dad BBQ and his great results and techniques with the kamado-style cooker. I used to have a premium pellet smoker and I’ve beat it now many times with the Big Joe, so I know it’s worthy of your in-depth analysis.

[@jeremiahgriffin9428]

Love the idea of the series of cheap cuts...bring bbq back to its roots! Thanks for the content!

[@kevinrowse2324]

I literally did this same cut from Costco this past weekend! They had a deal for $5 off so it was only 12 total. Mine turned out great but still learned from the video. Thanks! What are your thoughts on injecting pork loin?

[@dmenace71]

I was thinking it needed to be injected. The one I cooked didn't have much flavor pass the crust..

[@akozy]

Love the series idea! Also looking out for that weekend workshop you mentioned several months ago!

[@astromaddi2417]

Hey Jeremy, I'm just wondering approximately how many hours/minutes it took to reach each stage from the previous. I just bought a pork loin today but am not sure if its going to be an all-day cook or an hour and a half cook. Thanks

[@builderbuds]

Not the scientist but in my experience It should just be a few hours. 2-3 usually.

[@WestyMain]

Just helped me decide what to make for a pre-Christmas dinner with friends. Thanks

[@gcmartinez77]

Hey Jeremy, thank you for posting. Any idea on total cook time? Will still use the temperature method, but for planning purposes, how long was the cook?

[@cqah84]

I would like to have an estimate as well. That looked fantastic!

[@rossdewbre6685]

I'd like the time info also!

[@bobbymann7982]

Just tried this today on a pellet smoker and at 180 it took the costco pork loin 3.5 hours to get to 120. Still a rookie with the smoker so don't hold me to that

[@mattcody4933]

Thanks! I need some different cuts to put on my smoker!! Cheers!!!

[@bsb1191]

I have a feeling production supply constraints and fuel prices are responsible for the price increases.

[@dedlift7]

I have a feeling it’s the government

[@bhughes9258]

I have a feeling you are both right!

[@brianshenk6912]

Nope. It’s the expansion of the money supply. The federal reserve has been expanding the money supply since 2009.

[@dedlift7]

@@brianshenk6912 2009 is generous. The federal reserve has been screwing with US money since 1913 and it really took off in 1971 when the gold standard was completely abandoned. Fiat currency and government overreach are not a good combination.

[@brianshenk6912]

@@dedlift7 you are speaking my language!

[@mikecadney4141]

Jeremy, I'm new to smoking/bbq and to your incredible channel. Thanks so much, great information.

[@jimx1169]

I like cheap cuts. Your YT channel is good enough that you don't need click-bait phrases such as "... and This Happened". You're above that. Keep posting this kind of content. ;-)

[@DeezLeHeez]

Definitely want the cheap cuts series. I've bought this exact cut of meat before and didn't know how to get it to come out the best. This helps a bunch. Thx.

[@keithkelson726]

Another "dirt cheap" cut of meat that will now skyrocket in price. Oxtails were dirt cheap when I was a kid and now you have to be Elon Musk to afford them.

[@mathewpierce1723]

I totally would love a series on barbecuing cheap cuts of meat! Your video series has inspired me to do more offest smoker cooking so anything that can help me do more if it (like how to do it on the cheap) will be great! Love your channel!

[@033randy]

Thanks for all the great videos. I have learned so much. With the prices a cheep cuts series will be good. Have you thought about a review of multi channel thermometers? I just purchased a fireboard 2 and really like it. Its really simple to use too. Thanks again for the great videos.

[@dustinhendrix3679]

Another fabulous job ! I think Cheap cuts would be a fabulous and appropriate series.

[@shalmanezer4193]

Thanks for the lesson on temps and times for a loin. Got one to cook, and now I have some hope of making it tasty!

[@wendellkeresztyen7687]

Big yes on the cheap cuts bbq series! I got a 4lb sirloin tip roast yesterday that I'm gonna try and put on the pellet grill today and see what happens with it.

[@75pontiac45]

Cheap cuts series would be amazing. I try a bunch of your methods, just on my pellet smoker…. And they always come out great! I’d love to see how you do some of those cheaper cuts, I’m trying to figure them out myself!

[@backyard_pitmaster2893]

I did this for Christmas, absolutely amazing! However, I just did one on an offset. Due to there not being any direct heat, I could afford a higher temp range (225-250). Smoked until internal temp of 140, rested for 15 minutes, then seared in the firebox. For sure, the best thing I’ve ever smoked!!! It is so good!!!

[@IFSAWidowmaker]

great video ! always steered away from Loin as its so lean. definately going to try one now, Cheap cut series is an awesome idea !

[@grantgehrke4864]

So good! Thanks, and yes, please do your “cheap cut” series. Also I’m excited you’re trying to work out the perfect way to cook a brisket on a pellet grill as that’s all I’ve got and keen for your tips and advice on how to cook on these.

[@MrShawntafoya]

we do pork tenderloin twice a month at least. I'd like to see what you can do with some simple sides for BBQ. I always struggle coming up with healthy side options that are not mac and cheese.

[@stanleyharris7536]

I really enjoy your videos and have learned a lot from what you share. I would greatly appreciate a series on how to get fabulous BBQ from cheap cuts of meat.

[@mikehedlund9631]

Absolutely! A series on "cheap" cuts of meat would be great, especially with the rising cost of meat (as well as everything else). That pork loin looked amazing. Thanks for this cook.

[@natwood68]

Would love that series!

[@ryanwickham2]

Loved this video. I was going to try something different for Christmas. I did brisket LAST thanksgiving and it was fantastic. I'm tired of turkey and ham. Thanks for the video.

[@therumjumbies4482]

I buy these loins regularly and cut into smaller roasts, chops, and sometimes thin strips for stir frying. . Haven't tried on the smoker because it is so lean, but that seems like a really good method to keep it from drying out. Thanks for sharing.

[@jamesivan2877]

Great idea for cheap cuts! I got my first offset 6 years ago with the idea of turning cheap meat into great BBQ but there is very little cheap cuts left out there anymore. Also recently added a pellet smoker to the family so this video is perfect timing. Thank you!

[@paulsauriol8031]

Awesome video! Would absolutely be interested in a series on cheaper cuts.

[@jacobsmith1877]

Love the idea of a series on cheap cuts. You do a lot of brisket content which is sort of inaccessible to a lot of people, but this series is right up my alley

[@jackfoster8319]

Your searing the crust was perfect!

[@lasanallien6657]

Enjoyed this video! Would love a series on cheap cuts. I just got a Weber Smokey Mountain and would appreciate help learning to use it. Thanks for the video!

[@BrianJacobson]

Yeah man loving this. Keep this series going

[@jimlachance2181]

Ty been trying to figure this out what to with mine I’m going to try this tonight

[@toddhatch6826]

Thank you for the video! I would love to see more series on cheap cuts of meat.

[@pointdexter5215]

Yeah, it's good to have a series like this, as many are just hobbyists, and learning the process, so using regular affordable meats to experiment and get good results with, is good, snd then you can venture to higher cost meats as you build experience and knowledge.

[@toddscott9143]

Scott, thanks for all your ideas and instruction - my approach to smoking is very simple so I really appreciate the accessibility of your recipes and techniques. I have done pork tenderloin with various approaches to injection to add some flavoring too. Any suggestions for injections for a loin, using the technique in this video? Thanks again, Cheers!

[@CoalTrain722]

Just followed this procedure today. Turned out amazing! Rubbed down with mustard and seasoned with some rub that came with my smoker (mostly just coarse salt/pepper, granulated garlic) Cooked at 180F until it reached 120F internal (took about 3 hrs for a 10lb pork loin), then cranked it up to 450F. Had a flare up from the high temps/grease, but it wasn't much of an issue. The fatty part on top tastes like bacon! Anyone who has never tried this method for cooking pork loin should give it a shot. Just be careful that the flare up doesn't burn your meat! I would assume that the reason there is no footage of the cook after he cranked the temp up is because of flare ups hahaha. It is inevitable with such a high temp and a bunch of grease.

[@internaman]

Loved the video,,,,,will give it a try,,, Thanks for sharing, 👏😉

[@iamno1864]

Good stuff..I must try this… My brisket method on traeger Mesa from Costco.. prep and season to your liking…first 2 hours I have it on the smoke setting which mine runs about 175…then I bump the temp to 225 and add a smoke tube…without the tube I get a nice ring, but the flavor just isn’t where I would like it…pull it off and wrap as usual with butcher paper and smoked Wagyu tallow..and always a ridiculously long rest..minimum 2-3 hours.

[@jmax5105]

During the holidays, Costco usually has a bone in pork roast (8-10 bones) that isn't too expensive as well that turns out great. I just picked one up for $17-ish. Going to cook it this weekend. I am LOVING the cheap cuts series as well, please keep it up.

[@seanslosek134]

@madscientistbbq what was the approximate time the smoke time took for you?

[@tianjohan4633]

Yes pls do a cheap cut series.Are you getting more custom'd to the pellet smoker?

[@charleemartin7150]

Yes, would like your series on BBQ cheap cuts!!

[@willow8704]

Just made this tonight. It was awesome. Thanks

[@speedlerme]

This is really the best way to do a pork loin. It is as juicy as it can be and you do get a nice bark on the outside. I love our offset, but the Traeger lets you relax a bit, especially when visiting and smoking with friends and family. We've done this twice, the second time we added a bit of brown sugar to the mix for a hit of sweet. Excellent video as always Jeremy - we've learned a lot from your channel.

[@scottrivkin3307]

Perfect man...i have Yoder YS640s pellet grill...im definitely trying this....thank you for doing smokes on a pellet! Also...how can you not own a Yoder smoker!

[@jazzmaster9426]

Outstanding video Jeremy. Pork loin is one of my favorite things to smoke

[@jeffgrages1288]

Heck Ya ....... all in on the cheaper cuts series! Thanks for giving temps and rub insights. The only thing I might add would be a rough overall smoke time.

[@mattsmith4042]

Definitely on the series idea. Awesome content.

[@daleshrock5664]

Would love the seres on cheap cuts. Thanks for the great instructions

[@tannerc1821]

Cheap cuts series would be great! Not everyone can get a brisket especially right now. Ironically I bought a pork loin yesterday and was wondering how to make it on the smoker. I smoked some chuck roast as well. It was great!

[@keithtrosen7954]

I am a little late to the show but yes cheap cut videos. I did a brisket for the 4th time last weekend and with your help as well as others, it came out perfect. I am still eating it one slice at a time because it is soooo rich but so good. I wrote down every step to an over night on a traegar smoke. Rested it in an oven and constantly monitored the temp for a ten hour rest at 150-160. I do not think I could make or eat a better brisket.

[@boriscareaway5862]

Please, do the series! That would be so awesome!

[@chadprice578]

Love all the videos. Cheap cuts is a great idea. Thanks for doing the leg work!

[@poorpuritan8480]

Thanks, Jeremy. Great stuff.

[@ericgallagan946]

Bought a loin today to give it a try on my GMG Ledge. Good video, keep up the awesome content!

[@mikeloveland3601]

I know this is an old video but it is still my go-to when I'm smoking a pork loin. I just did another one and it turned out perfect! Thanks for teaching me this method.

[@raulnavarrete692]

I did a 5 lbs loin on my smoker at 230 for 2 1/2-3 hours with apple wood and a basic BBQ rub and it was killer. Super juicy and after a nice coating of BBQ sauce I ate it for 4 days straight and never got sick of it.

[@MikeMallo]

Love your videos and thanks for doing this cook on a pellet smoker. I've been a long time stick burner, but got a pellet smoker now and absolutely love the convenience with briskets, but will now try a pork loin! Can't wait to see more of your videos reviewing the pellet brands and the pellet smoker brands to see how they compare for you.

[@kevinl3799]

Jeremy, I smoke pork loin a lot. What I found best is that there is substantial silver skin under the fat cap, that will always be tough. I remove the fat cap, trim off the silver skin, and rub. When slow smoking, i lay the fat back on top, but remove when I crust over at the end. Give it a try.

[@ronnin41]

Yes!!! more cheap cuts please! I just got a smoker this summer and with a small family, other cuts are too big and expensive.

[@sinsunjajpdfja8293]

yes pls! I am a phd student i love bbq but we dont make a lot of money so i would love that! Also i dont have fancy equipment and i assume many people have similar issues so could you give tricks and tips for more standard off set smokers?

[@BrianEvanshsv]

I just cooked this for a family get together and it was amazing! Juicy and full of flavor! Thanks!

[@MrDiva480]

yes! a cheap cuts would be a really fun series! ive enjoyed the two you have done already!

[@markzielke4118]

A SERIES PLEASE!!!

[@bobbyowen9237]

Been my go to for years for parties with a lot of people. Cheap and they go a long way. You wont be disappointed. I use my regular rib rub though.

[@travisharp4896]

Yes please do the series on cheap cuts! I love your videos! Keep it up!

[@CHUY-em7zw]

Yes please 🙏🏻 Cheap cut series If you were to do it in the smoker it would be the same process and temperature ?

[@ssmittytx]

Would love a series on cheaper cut BBQ/Smoking. Love your videos, THANK YOU!

[@snakedoctor416]

I did this, using a smaller pork loin roast, bone in. Good flavor, very moist as it rested and cut, but dried out before I could get it to the table. I often brine pork tenderloins prior so may try that. My brother takes them off a bit earlier and I think that's also a good idea to try. I've done some experimenting cooking beef sous vide, chilling overnight, then smoking, with very good success. I love the ideas of 'cheap cuts' and would definitely tune in for them!