Smoked Pork Loin - Pellet Grill Pork Loin - Cookinpellets

[@eddysidebottom5955]

Step by step detail, I like it

[@TaskersBBQSupply]

Thank you! I appreciate it

[@lee22822]

Nicccce! The 160 is perfect just the way I like it 👍

[@TaskersBBQSupply]

That’s the way some of our family likes it so that how I cook it.

[@daledecker8542]

USDA revised the guidelines for internal temp for pork whole muscle cuts-145 degrees is considered as safe as an internal temp of 160. Ground pork however remains at 160 for safety.

[@jdubb0113]

Nah I'm sticking to 160 for pork I don't care what the USDA says😂

[@paulnorris820]

Just got my pellet grill/smoker and picked up some different meats one of which is a pork loin now I was looking for the right touch to hit it with and BY JOE I THINK WE GOT IT! most defiantly going to give this a try. great video (ONE I THINK EVEN I CAN FOLLOW). Ready to start grillin and thrillin

[@TaskersBBQSupply]

PAUL NORRIS that’s awesome! Welcome to the pellet game my friend! You will love it! And thank you for the kind words I hope it turns out amazing for you!

[@robertevans8024]

OMG ! I just made a whole pork loin in my Masterbuilt electric smoker. I used an injector with fresh apple juice from my juicer, and covered the outside with mustard and a dry rub. I thin sliced a bunch of the finished pork and heated it up in Campbell's Golden Pork Gravy and put it on some soft Amorosa hoagie rolls to make some awesome roast pork sandwiches. I used hickory smoke. I've never tried any other woods. Should I have used apple, cherry, mesquite or pecan. I really like the smell and taste of hickory.

[@TaskersBBQSupply]

Sounds delicious, so for me cherry is king with pork, followed by pecan. Apple is great too and hickory is not a bad choice. I don’t necessarily care for mesquite but some people like it. Trial and error is the best way to develop the best methods.

[@normandivine1278]

160 degrees internal temp on pork loin seems a bit extreme but it's your loin and your cooking it.

[@Cowboynation1982]

Look good

[@robledford2479]

Just got my bull 2 days ago, will be doing this exact cook tomorrow!

[@TaskersBBQSupply]

Awesome, good luck and smoke on brother

[@ronnyrice697]

Very informative

[@kidrockn4vr]

SAUCESOME JOB BROTHER, MAN THAT LOOKED GOOD!!!

[@TaskersBBQSupply]

kidrockn4vr thanks brother much appreciated!

[@tommywvcacher]

I am from WV also! Just ran across your channel.

[@TaskersBBQSupply]

Awesome thanks for watching!

[@dartagnantaft5918]

That looks awesome

[@TaskersBBQSupply]

Thank you! I appreciate it!

[@caswell1000]

Great video and good looking pork loin. Keep smoking!

[@TaskersBBQSupply]

Gwen Weaver thank you!

[@truhill0484]

Nice Work!

[@TaskersBBQSupply]

mike trujillo thank you!

[@ONESHARPFIVE0]

You should try Kosmos Q "honey Chipotle rub"

[@AlergicToSnow]

160??? Too dry. Pork is perfectly safe at 140-145 and much juicier.. Huge difference.

[@tw8126]

Just scared of those little 🪱 coming out of undercooked pork!

[@travismoore47]

Good thing about low and slow is that it is still tender at 160. Can’t argue with video evidence

[@jdubb0113]

​​@@travismoore47 Yep I smoke my pork lion on my Lang to 160+ and it is super tender and juicy every time! I would never eat pork at 140 and I don't care what the USDA says is a ok temp lol

[@lunsy9420]

​@@jdubb0113 20 years ago I wouldn't have eaten it at 140, but it's perfectly safe. Some people will eat it with a little pink still in it, I wouldn't do that.

[@jdubb0113]

@@lunsy9420 nope, I just don't feel safe eating it at that temp or pink lol

[@Digitallifeconcepts]

Tiny piece of constructive criticism.Increase the audio by about five or six Decibels period i've got my phone maxed out, and it's just a tad quiet. Other than that, keep doing what you do

[@mjfrank007]

All the nay sayers, just let the man cook, damn. Fine looking loin by the way. 👌😉

[@TaskersBBQSupply]

Thanks I appreciate it!

[@TaskersBBQSupply]

I thought I accidentally deleted your comment. Sorry about that

[@waynelawler7212]

This looks AWESOME. where can we purchase apple mash pellets?

[@TaskersBBQSupply]

Wayne Lawler our store, any Cookinpellets dealer, Cookinpellets.com, or amazon. Dealers are your cheapest option!

[@swampedge3769]

I subbed cuz of dem big ass schrooms. 😉

[@TaskersBBQSupply]

I appreciate it!! Thanks

[@codynickel9650]

My pork tenderloin was too small it was done at 145 right after the first hour lol

[@TaskersBBQSupply]

It happens

[@logwynne3359]

Always cook my Lou. To 165 and it’s perfect

[@TaskersBBQSupply]

Yep I like to do 165 and it’s always turned out well!

[@christopherranieriranieri9870]

160? You went 20 degrees too hot!

[@frontcentermusician]

Yikes 160...140 all the way.

[@TaskersBBQSupply]

Both are perfect options, 140 is great, we are use to taking it to 160 for some of our family members.

[@johnkauffman1191]

That’s what I’m saying why Like 160 or a 170° LOL you like in boot leather must do he hee hee deafly won’t described your channel thank you very much that’s just my opinion.

[@TaskersBBQSupply]

I understand and that is your opinion to have, I have always cooked to 160 and i have never once had a loin that was not tender and full of juices. I have served this same loin many times and have people begging me to cook for weddings and events. Unfortunately that is not in my capacity right now. But everyone has their own methods and opinions. And I’m perfectly okay with that when you are respectful about them.

[@TheScbo]

great recipe but saying, A and um and ah is annoying and realy not cool.

[@TaskersBBQSupply]

It’s not something we do on purpose, and is something we are trying to work on.

[@jasonyoder9360]

Loin is best at 140

[@williamgrainger2660]

I also observed that you sprayed apple cider/apple juice several times during cook. After all the sweetness that you have already added to the loin prior to cooking, It appears by what I have seen that you are a sweet addict. If you wanted moisture to the loin why not just spray with water? You stated that you pulled the loin off when the temp had reached your desired temp of 160 degrees and then you let it rest for about one hour. No reason why it is so dry. Have you ever cooked on a pellet grill before or ever cooked pork loin before ?????

[@stout_tossme7541]

Why not let the guy cook his meat how he wants to cook the meat.

[@mrcdenver5195]

Hey William - Sounds like you're an expert! I tried to find your KZbin Channel so I could follow your amazing advice. Oh wait! There isn't one! I'll stick with Steven - hasn't steered me wrong yet. Until you're in the arena - go outside and cook your own way and quit pretending to be the smartest guy in the room - 'cause you aren't!

[@TaskersBBQSupply]

I appreciate the love brother! I’m glad you get something from our videos! Smoke on!

[@raymondcaudillo3971]

Dry dry dry! 160 is too hot. Give up your bbq man card and get to studying✌️

[@TaskersBBQSupply]

Okay first of all i prefer to do 160° on my loins, sometimes 155° but I love all the armchair cooks who can read a cook book telling me it’s too hot. It was in no way dry, in fact if you watch to the end you can see the juice running on the cutting board after it was sliced and we had to soak up juices with paper towels. Second, it all depends on how a cut of meat has been prepared and cooked, I take money muscle for competitions up to 195° and the judges seem pretty happy with it! Which brings me to my final point, we have multiple awards for our bbq, we compete across the country including the KCBS world invitational championships, I went to check on your videos and I was shocked to see you didn’t have any (not really, guys like you never do) if you want to be polite and disagree and have a discussion about it that’s one thing but do not jump on peoples channels being rude when you don’t throw your hat in the ring. True bbq people don’t act like you sir, have a nice day!

[@williamgrainger2660]

Undoubtably you don't like the taste of pork. You have use several Tbsp of brown sugar plus a rub on your small piece of loin. Why not just fix a dessert with what you added to the loin and probably you would be much happier with less expense. To each his/her own , I guess.

[@muggshot24]

I'm just one-tenth into watching this video. I'm sampling a number of videos featuring pork loin recipes/cooking techniques. I know how to cook but look for inspiration before I grill or smoke whatever meat I'm looking to prepare. I'm monitoring for microphone placement. Amateurs tend to pickup undesirable eating sounds at the end where the demonstrator finds it necessary to show themselves eating their final product. Noone needs to hear that. It is a turnoff and very undesirable. Also are long intro music segments with cheesy rock or deep South blues. It tends to be a cliche.

[@ronbrown1979]

thats to hot.....140 and the loin sitting for a hour is perfect

[@TaskersBBQSupply]

That’s also a good way, I would still take mine closer to 143-145 before resting, but some of our family like there’s to not be pink so we usually do 160