This Cut Is So Cheap And PERFECT For BBQ!

[@foodonfire3662]

It is hard to say too strongly what an excellent teacher you are. No hype and tons of practicality for the experts and amateurs alike. Many thanks.👍

[@WilsonsBBQ]

Appreciate that a lot! Thank you so much for watching!!

[@ChudsBbq]

First!

[@ingenito5]

😂

[@SmokyBuns]

1th*😊

[@chads7796]

Found Wilsons because of ChudsBBQ....my two favorite pitmasters.

[@PaulEvans]

Thank you for showing ideas for the better value cuts of meat.

[@WilsonsBBQ]

No problem! Thank’s a lot for watching!

[@PaulEvans]

@@WilsonsBBQ how do you decide on the strength of the brine? 5% or whatever, you’re decision to use 6% was it just a random number? Thank you.

[@WilsonsBBQ]

@@PaulEvans most wet brines are 5-10%. That’s generally accepted within the culinary world. My go to for brines is generally 5%. But for this pork loin, it’s such a dense lean muscle, I went up to 6% to make sure we got good saltiness throughout.

[@PaulEvans]

@@WilsonsBBQ cheers.

[@blahblahblahblech]

I have been loving pork lately. So delicious if you cook it right

[@notacluebbq2500]

Can you use 6% brine for all meats or just Pork? If not, what % brine would your recommend for other various other meats?

[@AndyDennis]

I've just brought a huge loin joint from Costco £20 about 4 times the size and did the same this weekend with Angus and Oink Rub ... beautiful !

[@WilsonsBBQ]

Awesome! Next time I’m in Costco I’m grabbing

[@andrewmartin2953]

What brand/size is the brining container?

[@russellrofe4849]

Whole pork loins are one of my favorite cuts to buy. I cut thick chops and roasts like this one. You can also make what we call Canadian Bacon. (That would be a good video)

[@psbaker82]

Where did you get the brining container from?

[@shonhatley541]

That looked amazing, Wilson. Gonna have to try this one next weekend for sure. Thanks, and please keep'em coming.

[@chrisatkinson8621]

Looks class, what temp for the indirect period, 225/250?

[@jeaubain]

Definitely a must try!

[@liammalarky3483]

Wow! That looked amazing. Thank you.

[@BrandonMobley614]

One of my all time favorites to feed a small crowd; five to ten people. You can go any way you want as far as flavor is concerned. As long as you nail the doneness, you’re in for a treat.

[@MadPick]

Great video, thanks! I agree that pork loin is a very good, very cheap cut. I've never marinated it . . . hmmm, I may need to give it a try now!

[@michaelduncan2759]

Very nice Dave, a great video. I do a similar version on my Weber kettle. Next time you are in Texas, get yourself some wild boar loin. Delicious!

[@gregsmith96]

Brilliant as always! That's this weekends cook sorted!

[@aaronfriesen7557]

Looks incredible. Nice work!

[@bobbyjoebbq3657]

Watched this 3 times now. Going to do this on my PBJ on Sunday, with the meat coming from my butchers across the street. With my 10% discount it'll be about the same price as yours from Tesco. No Clubcard points though 😂

[@TheSteelPhantom]

Looks awesome! I want a Chud Box every single time I see a video with it, but I'm still learning my offset. One day...

[@CabinetFramingUK]

And it costs £2000!!!

[@Trinifood]

​@@CabinetFramingUKWHAT????

[@dalesmth1]

Brining in apple cider is really good as well.

[@MrSamiG88]

Keep the vids coming Dave!

[@_Garrison19]

what temperature did you run the Chudbox?

[@flippertexas]

Looks good. Nice job!

[@ryanbramich6951]

So great. Would you consider doing direct heat start to finish or do you think the fat cap would get too much char that way? Cheers!

[@Baldbbquk]

Good info this! This is the type of joint, most of us would normally cook in the kitchen oven but, the more meat we grill, the better they taste 👍

[@damoose1829]

Great Cook Dave. I am all about cheap and tasty!!!😛😝. I try to always keep a small pork loin on hand in the freeze. Catch them on Sale and pick up 2 or 3. There are Endless cooking options & possibilities with a pork loin. Some Rub and and a Grill and it Party On. 😋😋👍. Thank you for sharing.

[@GavM]

Nice one Dave! Another one for the future!

[@narbekalantarians6269]

That looks money, gotta try it and direct heat is def the move

[@rickradcliffe]

Nice cook

[@onecallclose]

Looks dam good! I’ll be trying this cook.

[@guvjimbike]

I love your Videos. Please can you send me/us a link to the container with lid please.?

[@guinnessfrog]

One thing popular here in the south for pork loin or chops is to make the brine with sweet ice tea instead of water. It’s really good and adds another dimension. Good video as always!

[@danielploy9143]

Please enlighten us with some instructions, sounds better than salt.

[@guinnessfrog]

Okay but you’re probably not going to like one of the ingredients. At Costco in the UK you can buy Lipton tea bags…do Not make a cup of tea!!! To make 1/2 gallon of ice tea use 2 Lipton ice tea bags, boil a kettle ~1.5 quarts of water goes in my kettle, in a 1/2 gallon (2 quart container) brew the tea bags with 1/2 cup of granulated/ caster sugar for ~5 minutes then stir to dissolve sugar and top off with cold water to make 2 quarts of ice tea. At this point you can just add the salt to make the salinity correct for the brine, based on weight of meat. Proceed with the remainder of the recipe.

[@danielploy9143]

@@guinnessfrog what’s caster sugar please.

[@guinnessfrog]

@@danielploy9143 caster sugar is another name for granulated.

[@danielploy9143]

@@guinnessfrog thank you.

[@rob2823]

Another brilliant vid David, showing you whats possible from unconventional good value supermarket and readily found cuts. I'll have to try this one for sure! Couple of questions if I may: 1) Any reason why you didnt cook with a bigger chunk of wood? 2) where did you get your brining vat?

[@WilsonsBBQ]

Thank’s a lot! And thank you for watching! The only wood I have at home right now are splits sized for offsets. I didn’t want to put a whole split on because, 1; I knew it would catch, not smoulder and I didn’t want that, and 2; I didn’t want to waste a whole split for an hour or so of ‘smoking’. So I just used a piece that had splintered off. However saying all of that, about 40 minutes in, that tiny twig had gone and I had to add an actual split to continue the smoke (you might see it off to the left side about 5 mins in). The container is a standard cambro food storage container. Google that term and you’ll find them!

[@craggleroks]

100% trying this.

[@WonkoTSane]

I use pork loin for making jerky.

[@randypoe560]

Way to go Sir!

[@RumandCook]

Looks awesome! 🍻

[@TomWhi]

Thank you algorithm for bringing me to this meaty place! Great vid, very well explained

[@WilsonsBBQ]

Thank you! Thank’s very much for watching!

[@David_Bondy]

Where did you get the plastic brining container? I need to get one!!

[@adammateen]

It looks like a sous vide container to me

[@WilsonsBBQ]

It’s a cambro food storage container. You’ll find them pretty easily if you search that term on Google. They’re super useful

[@David_Bondy]

@@WilsonsBBQ - thanks Dave. I’ll do just that.

[@andrewsmythe2129]

Know what I’m trying this weekend!

[@WilsonsBBQ]

Yes! Thank you for watching!

[@rosmakloma]

1:38 - your tone of 'mix this round' sounded a lot like 'pat it dry' from Bradley Robinson

[@timothyswatzell221]

Great video as always. Question was it 1/2 part salt or 1/4. Looked like the shot glass was only 1/2 way full. No matter what looks great and I am for sure going to try this on my Chud box. Be safe

[@impishgrin]

I've only got an offset, no direct heat cooker (for the moment anyway 😂) Would love to know if there would be a way to get some more fat render on the offset version. Maybe just throw it fat side down over some charcoal or a gas bbq for a little bit once it's almost up to temp? Or throw it in a super hot oven with a little water pan underneath the way hoodoo brown get their crispy skin pork belly?

[@WilsonsBBQ]

Yeah absolutely. If I were to do it on the offset again, I’d go super low and smokey for the first hour - get good colour and smoke flavour, then absolutely blast it at like 350 to render the fat and finish it!

[@impishgrin]

@@WilsonsBBQ Cheers mate I'll definitely have to give that a go! It looked awesome

[@joef8085]

Looks unreal that

[@danpadgett5318]

Looks great

[@TheDranny]

Looks great and would translate really well to turkey breast.

[@WilsonsBBQ]

Yes! Definitely doing direct heat turkey soon. I’ll leave the skin on for sure

[@TheDranny]

@@WilsonsBBQ Ha definitely. Possibly a cheeky streaky full wrap or cap on top.

[@toughlikerocks]

Dropping it in the water while still in the cryovac pack to see how much brine you need is such an ingenious idea!

[@WilsonsBBQ]

yeah! makes things a lot easier!

[@SVTeel]

Ive been cooking pork loin for years and they are always popular at my cookouts. It's a very forgiving cut of meat and inexpensive.

[@SilentSpring90]

I see your Bambino and niche zero back there. Espresso video next?

[@beechermeats9797]

For the algorithms bay bay!!!

[@abideoutdoorservices]

This is indeed perfect for direct heat. I sliced mine into 2” thick “chops” and did a dry brine. My family inhaled it all.

[@jimharnwell8183]

Very nice!

[@dihydrogenmonoxide]

you aught to link your classes from youtube, took my like, 5 whole clicks, to find them!

[@WilsonsBBQ]

Good shout!

[@mattstraight8179]

Almost a pork st8k… love it Gr8 job -Str8

[@WilsonsBBQ]

absolutely! Other than the texture, it's pretty much the same - delicious!

[@terrancecook4700]

Nice, very nice

[@WilsonsBBQ]

Thank’s very much for watching!

[@loman0071]

Hiya buddy where's a good place to get a mop for bq saucing In UK ?

[@WilsonsBBQ]

Prosmokebbq.co.uk

[@loman0071]

@@WilsonsBBQ legend

[@guythecookingsam2588]

I love cooking these. I inject instead of brine.

[@denispytel164]

your Chefs Temp link in the description doesn't seem to be working - not sure if its just me.

[@WilsonsBBQ]

I've updated it - let me know if that works!

[@24kachina]

Fantaystic! Best meat value, delicious, and healthy. Crack on!

[@maadrianoaraujo]

And here was I wondering what would I do with the loin standing on my congelator for 2 months already!

[@slideoff1]

Nice lookin loin!

[@gaycha6589]

I enjoyed this recipe and will try it thanks. But then I looked at price of Chudbox - eyewatering price that is beyond me.

[@WilsonsBBQ]

You could do something similar in a WSM or barrel. It’s not quite the same but it’s very similar style of cooking!

[@shanetwogood7893]

Some concrete blocks and some grating on top. Another row of concrete blocks and a piece of plywood for a top.

[@brokula1312]

uniQ: 5:52

[@rowanbailey4139]

❤

[@Edgunsuk]

no link to your site in description , and when i found it from older videos no chud boxes listed on your site that i could find at least ? , just about to start a cooking chanell ( under another name) .

[@WilsonsBBQ]

I don’t have a site? If you’re after Chud boxes, you need to head to pro smoke bbqs websit. Www.prosmokebbq.co.uk

[@ispep8882]

Common mate. I’m a yank and an engineer and I hate that we don’t use the metric system here. You seriously needed that calculator for the 6% calculation. My dude.

[@trplankowner3323]

I don't intend to offend anyone. Still, it doesn't seem that any of you cared in the least if you offend me and my people by misappropriating our culture. However, this is most certainly not barbecue. In fact, this is literally "eating high on the hog". Barbeque is a tough piece of meat with a lot of connective tissue that is cooked low and slow in order to transform that connective tissue (collagen) into gelatin that forms an unctuous "sauce" throughout the meat. During the Seventeenth and Eighteenth centuries an accomplished pitmaster was known for his ability to cook with little to no smoke flavor in his food. Today, most people prefer at least a noticeable amount of that flavor in the food. What remains though is that barbecue is a tough piece of meat with a significant amount of connective tissue that is cooked low and slow with heat from some sort of fire in order to dissolve that collagen into gelatin. Chicken, turkey, fish and shellfish can't be made into barbecue. Barbecue is made from pork, beef, goat, sheep and other ungulates. Finally, spaghetti is NEVER barbecue. I don't care what the people in Ohio say. We in North Carolina were making barbecue when Ohio was a part of the French Empire (as far as the French were concerned, the Iroquois would disagree).

[@WilsonsBBQ]

It’s bbq.

[@trplankowner3323]

@@WilsonsBBQ People living high on the hog with that attitude belittling us and our culture are exactly why we showed Britain to the door nearly 250 years ago. Over the next few years while the US is getting better with Trump in charge and the UK is getting worse under Heir Stamer, you all might consider our point of view on these matters.

[@JosephMoira-v2k]

Thomas Sandra Lopez Mark Anderson Susan

[@FGYT1]

[@hnaser3]

Pork is haram...

[@WilsonsBBQ]

Not for me it isn’t

[@EricRamirez-c3z]

Hey man greetings 🖖🏼from South Houston Tejas! We know from previous episodes you can “Toca La Guitarra” a bit. Give us some riffs from the greatest F&$kin RocknRoll band in all of Europe PERIOD!!, In honor of their finally getting the band back together. 😉. You know maybe at the end of the vid. Just a nice little top off man. Mad fan of your channel and wish you and your family all the best.

[@edsiebert5986]

you make very informative videos however the editing/cuts make it hard for me to watch them!