SUPER JUICY Smoked Pork Loin?!?!

RECIPE HERE: heygrillhey.com/smoked-pork-l...
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This Smoked Pork Loin is the perfect roast to make for the entire family or when a group of friends come over for a backyard BBQ. It’s juicy, easy to make, and only requires a few ingredients. So fire up that smoker, grab some of my Sweet Rub, and let’s get cooking!
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[@Heygrillhey]

My exclusive Thermoworks collaboration bundle is LIVE!! Snag yours here before they sell out: www.thermoworks.com/hgh-bundle/

[@cookdoctor]

Thanks Susie for being so detail-oriented, and for putting your rub recipes out there. I'm definitely going to try this soon.

[@steveg1559]

I brine this cut overnight. A lot of people might consider this cut boring but brined and smoked turns it into something phenomenal. And yes, it’s cheap too!

[@tommyboy1675]

It may be a cheaper cut of meat, but it is still delicious.

[@johncoffey8645]

We brine as well 💪 whether it's the whole loin or chops.

[@MayorofNumber3]

What kind of brine?

[@steveg1559]

Just a basic salt, sugar, and water brine but add garlic or whatever you want. I feel like the flavor comes from the smoke and the rub. I pull it at 145 and let rest for at least a half hour

[@purleybaker]

I switched to dry brining a bit ago but had never water brined this cut and I think it might work better. Thanks for the idea.

[@RichLasVegas]

I made this over the weekend. It came out amazing! So juicy & flavorful. Thanks for the video. Please keep them coming!

[@markkromer1238]

I like the scoring tip. One of my favorite cuts to share with my dog. I use pear and hickory lately just what I have at the moment.

[@AndrexT]

I bought a piece of pork loin today (40% off) for Sunday dinner so will give it a try. I love that fillet knife, the handle is stunning.

[@bobstanley7233]

Making this for mother's Day this weekend!! 2024.... Love your recipes!!!

[@robertbernal3180]

Came out looking delicious and juicy. Great recipe.

[@KellyLedgerwood]

Great recipe, used my sweet/spicy rub, it turned out amazing. Thank you.

[@timmangan1734]

thank you for your video. I saved it for Easter Sunday 2024 :) I was up at 5:30 AM - I will post later how it turned out. "Happy Easter Everyone"!!!

[@libbyguidinger6212]

Doing it today and also the smoked brine chicken ... thanks for your videos

[@doncegas9687]

Looks Great! Going to have to try!

[@MendaAgasavuLincoln-in4gx]

Best roast port and love it and the juicy component of the pork loin roast too.

[@brianchristian7293]

Looks outstanding.

[@Stefan1968_Swe]

This is why I love your channel "you can grab it on my website" this is very helpful for us over here in europe that can't buy your rubs. And if we where able to we have to pay tax and customs that cost more then the product it self. I am going to make this tomorrow ❤🙏

[@philrebekah4286]

This is a top notch channel!! Cheers from Toronto

[@peercyma]

Forget Sunday dinner. Bake a pan of biscuits and scramble some eggs. I make this for breakfast all the time. Pork loin is also my smoker break-in/test meat. Simple, easy, hard to screw up as long as you don’t smoke too long.

[@stanmoffitt9297]

Nice Suzy! Thanks again again!

[@mattwilson8126]

Fantastic! On the smoker now!

[@sourdoughhome2571]

Sometimes chefs, and barbecue champions, make things more complicated than they need to be. I took a pork loin, sprinkled it with Lawry''s seasoned salt, and put it into the smoker at 225F until it reached 145f internally. Done! And delightful! I'll try it your way also, as your recipes haven't let me down yet, but an easier way is still a great way to go. Flavorful, smoky, tender and juicy!

[@gianniballarin1835]

Hi, you are always amazing.Thanks😍

[@dawsonmckeown4242]

Looking really fit Chef!

[@purleybaker]

That looks amazing. I smoke a loin a few times a year also using apple but not quite that low. I'll try it next time. Congrats on your deal with Thermoworks. I just replaced mine this summer or otherwise I'd get one.

[@BigSmith5572]

What internal temp am I going for, and thank you looks excellent

[@HevyGee]

I employed this recipe with great satisfaction! However, I brined it overnight, then added a heaping tsp of my own smoked ghost/habanero spices, as well as 2 tsps of ground ginger to your sweet rub recipe. I discovered your YT page yesterday afternoon: I look forward to visiting more often. Merci & Kudos!🖖🙌

[@DRelTaylor]

Main character dinner meal, 🤣 ur face expression after that was priceless Lol, great video 😎👍🏽

[@Volsfootball42]

Nice love that you have your own Thermopen I may get one if it’s reasonable!

[@catherineharris27]

Omgosh😲!!! Beautiful 😍 ❤!! I gotta give this recipe a try 4sure!! Publix has Boston Pork itemx on sale for $1.99pld right now too!! Yummy 😋!!

[@piersfuller4762]

Looks devine, will be giving this a go at the weekend. Love you guys and your website and recipes are amazing. Probably the best cooking programme on KZbin. When are you going to start distribution of your products to the UK

[@Heygrillhey]

I wish it was on our to-do list! It might happen one day, but it's astronomically expensive.

[@piersfuller4762]

@@Heygrillhey I will keep watching you guys as you are so up beat and refreshing.

[@DavidZelinski-xg2sf]

Got my first loin can't wait

[@dgblac0]

Great video

[@JerryJones-cq5ok]

Look Great !!!

[@markwindholz816]

Pork loin is kean and can dry out quickly. A tip, only cut off what you need. The juices will last longer. If you slice the entire loin, the pieces that doesn't get eaten will dry out.

[@baronblak]

Or put all the slices in a ziplock with the leftover juices. That works amaazingly well for leftovers for later in the week.

[@andyeasterbrook504]

Excellent video with all the info. Tried this recipe and it was delicious. Only negative comment would be that you need to sharpen those knives. :) All the best

[@lindavenable5946]

I picked up what I think is a pork loin with ribs attached.... never saw one like it before! I am going to cook it like this later today. Hopefully there aren't any issues with those bones!

[@narbekalantarians6269]

Nice. Pork loin is pretty underrated

[@MartyMcConnell-ze7bd]

Yum

[@praecantrix]

that's the nicest looking pork loin i've ever seen, i want to eat my computer screen!

[@JorgeGonzalez-sm9ld]

Just made this exactly as you described. Freaking juicy and delicious.

[@re66044]

Susie, you look great!!

[@lanedj801]

Pork loin is my favorite leftover meat. I like to use it in fried rice or sandwiches.

[@edkolibaba3819]

Looks 👍

[@AlikKra]

Спасибо за отличное видео. Отличная идея нарезать на квадратике. Обязательно повторю. Спасибо за шикарное видео.

[@SashshaF]

Что вы думаете про внутреннюю температуру в 62.5 градуса по цельсию? Вам не кажется, что маловато?

[@AlikKra]

Температура очень зависит от времени приготовления, вот ради интереса погуглил и получается если время большое (то микроорганизмы погибнут) ребята которые готовят с сувидом, вообще шпарят по минимальной температуре и максимальному времени, обычно в рекомендациях указана температура при которой бактерии гибнут моментально, но с увеличением времени обработки, можно обойтись и более низкой температурой. Как то так, есть целее таблицы, с ходу не нашел, и... если волнуетесь, сделайте выше, ведь Ваше спокойствие, это часть трапезы, с наилучшими пожеланиями🤝@@SashshaF

[@AlikKra]

Я имел ввиду, если дошли до 62.5 и дальше поддерживаем ее постоянной (62.5) еще часок, то думаю нормально, если дошли до 62.5 и тут же решили подавать к столу, то... наверное стоит чуть поднять температуры для своего спокойствия.

[@kevindose8666]

Like to inject in a couple places with a mix of pineapple and apple juice when almost done spritz with a bit of soy and pineapple juice place pineapple slices on top tent loosely and finish! Yummy!

[@RSGuitars]

I will make this tonight

[@RSGuitars]

I smoked it along with oven roasted potatoes and carrots, it was fabulous

[@ovanesovanessian2852]

Looks awesome. Can you do an overnight brine to it as well?

[@Heygrillhey]

I don't see why not!

[@steveg1559]

I’ve had excellent luck with an overnight brine.

[@snowserfireansmoke]

Lovely Loin 🔪🇺🇸🔥💨

[@davidschmelz8061]

Looks fantastic! Did you spritz or baste during the smoke?

[@Heygrillhey]

Thanks! I did not.

[@davidschmelz8061]

@@Heygrillhey That’s what’s what I thought, LOVED the color on that. I’m going to stop (completely) trimming the fat and scoring like you showed. Great presentation.

[@genesnodgrass]

Susie of you were going to serve a whole 9-10 lb loin would you leave it in one piece, or cut in half?

[@Heygrillhey]

I'd just leave it as-is unless I needed it to cook faster or it won't fit on the smoker in one piece.

[@briankarl454]

Been smoking loin far years always a big hit

[@acemannw]

Maybe call it the "main course".

[@darcy32171]

I just bought a smoker and have played with it for a month. I have a small 1.5 lb pork loin wrapped in a cherry flavoured bacon. Curious as to how long it might take to reach 145 when smoked at 225-250?

[@Heygrillhey]

Probably pretty quick! 1-2 hours or so I'd guess.

[@UnknownUser_0000]

I see you're a Dalstrong fan. 🤙🍻

[@AEWfigz]

I love pork

[@AEWfigz]

It’s so juicy

[@allanbland3616]

You should have smoked that on that RT 1250.

[@DeneaceReel-fq8wp]

BRINING is so important for pork and chicken.

[@neilbailey1139]

Can i inject instead to get the same result?

[@DeneaceReel-fq8wp]

@@neilbailey1139 Sure, but I'd brine, then marinate. The brine breaks down, the marinade infuses.

[@CasksnQue]

Pork loin is my least favorite bbq item but this looks delicious!

[@aijux32]

❤❤❤❤❤❤❤

[@bazookaboy2377]

Did you actually bring your smoker inside for this video

[@Heygrillhey]

no

[@theteamtodd]

👍🔥

[@seregill13]

I stopped watching when you cut off the fat.

[@kesselrunheroj8497]

“Where going to jump right into the recipe I a promise”. Then proceeds to not jump right into the recipe?? Why do you fell the need to put the lie in front of the commercial. You could just say the commercial without adding the lie at the front- what do you gain by adding the lie? Just seems strange to choose to lie, when there is nothing to gain from it.

[@Heygrillhey]

What lie? It literally cuts right back to the recipe.

[@craigwhitwam6560]

wow! Relax.

[@davekemp9585]

Take it easy, pal.