How to make Smoked Pork Loin, smoked on the Louisiana Kamado Grill

what’s up guys welcome back to bart’sbackyard barbecue we’re here in bart’sbackyard and gonna barbecuei’m so clever guys don’t even worryabout today today on my channel we’remaking asmoked pork tenderloin oh my god i’m soexcitedi’ve never put one of these on thelouisiana grill before we’re gonna putit here again onbig boy my louisiana 24 inch grill gonnasmoke it with some apple wood maybe justa little bit of cherry woodi’m gonna use a brand new seasoning i’venever tried before i’m really excitedguysstick around i’ll be right back okay[Music]okay guys so here we have a beautifulseven pound all-naturalum pork loin okay soyou see all this fat on here leave it onokay don’t mess with the fat i’ve seenso many videos where people justcut all this beautiful fat off andthat’s your flavor guys what are youdoingcutting on so it’s cool if you wanted totrim a little bit because i meanit does have quite a bit of a fat cap soyou want to leave like a quarter maybean eighth of an inch of faton here so just trim a little bit offyou don’t need a lot like right herethis is a big honking piece of fati’m just going to kind of trim that downa little bit same thing with right herethis is like some silver skin we don’twant silver skinum but i mean the majority of this fat alittle meat there that was done butdon’t do thatum the majority of this fat just leaveit on this is where your flavor is guysalways leave your fat on um unlessyou’re doing like asuper crazy thin brisket or somethinglike that where you’d really want totrim it but i meanthis is good stuff this isn’t bad fatthis is good fatall right you can tell the differencebetween bad fat and good fat by thethicknessso if you feel it and it feels superthick trim it a little bit if itfeels super thin like you can just kindof look at it and telllike if you look right here let me letme get this camera and i’m going toclose up for youif you look right here you can sort ofsee the meat through the skinright there that’s fine you don’t haveto mess with that all rightso unless you have some silver skin takeit off other than thatleave the fat alone okay can you removeit yes you absolutely canshould you remove it you absolutelyshould not don’tjust trust me just trust me i have myown youtube channel okaydon’t do it all right so that’s what i’mgoing to dowith this now what we’re going to do iswe’re going to just give it a quickquote of mustardremember mustard is your go-to binderjust because it binds real fast and realquicklyand it has no flavor left over so if youdon’t like mustardlike me you don’t have to worry about itleaving any kind of nasty flavor behindbecauseit does not leave a flavor behind okayit all cooks offbeautiful look at that so you just coverit you can use as much as you wantbecause like i said it’s basically inertafter you finish okay get this nasty fatout of the wayso thishold on guys okay this is the new worldi’m trying today this is atrue texas barbecue sweet texas heatwhich looks pretty goodgot this from hgb love heb it’s my placeum got the meat there too can geteverything theretelling you all right so what we’regoing to do is give this a nice liberalcoatright not actually too much is okaythere’s really not a too muchoption from here because you’re going tolet it sitfor a while hopefully this will give anice good smells good i tried some itdoes taste pretty good tooi’ve never tried this one before sowe’ll see this is all just a bigexperiment guys you know how muchhow much fun we’re having here make sureyou get the endsyeah look at that now remember what didi say in my last videos i always saydon’t rub it saysrub however don’t rub patokay pat if you want to have your meatwithlike bald spots in it where one spotdoesn’t have any seasoning and one spotdoes go ahead and ruband you’ll be sorrydo the other side real quickokay guys that’s pretty much it we’regoing to let this sit herefor 30 minutes at least while i get thefire started and up to tempso join me outside and we’ll do thatright now all right guys so i have a uhpretty big loaded charcoal here um it’sgoing to be about a three hour cook soif it was a five hour cook i’d probablygo up to about herebut it’s only three hours and this thingholds heat really really well soagain and i can’t i can’t overstate thisdon’t disrespect your fire by using afreaking lighter okay i hate lighters onfirei don’t know why just bothers me so muchyou guys ever just have something botheryou that shouldn’t bother you but itdoesi watch videos where i’m not seeing guyswith freaking flame throwers and allsorts of weird stuff to light firesjust use a wooden match it’s so perfectand easy look how beautiful that islight that fire starter and done comeback in 10 minutes when that baby’sreadyand we’re going to set this up all rightum be it backall right guys we got a good fire goinghere sorry for the shakiness i’m holdingmy camera that way i can show you guysall the steps i’m doingum you can see it’s got a nice littlelittle a little bit oforangeness inside there so rememberwe’re setting this grille to about 225245 so we’re going to baby step thisgrill okay because remember this is abig honking grill so we’re going to setthe topto halfway between zero and oneand we’re going to set the bottom ventalmost maybe a quarter of an inchmaybe half an inch no about this muchreally that’s this much that’s it okayum damn itthere we go okay so yeah that’s that’sas much as you should open this thingit’s gonna take about 30 minutes to getthis grill started up we’ll be back thenokayall right guys our fire’s up to temp i’mgonna put a couple chunksthis beautiful applewood in herelet me lay them around the sides thatway you’re not getting all the smoke allat oncebeautiful chunks i’m gonna put outchunks of applewood and maybe a couplelittle bitty chunks and i’m gonna putone chunk ofcherry wood well two little one bigchunk of cherry woodthere we go all right i love thatcombinationi really think that if you’re makingpork you better be using applewoodotherwise that flavor is just going tobe too damn strongi really am starting to use applewoodfor almost everything nowum i know people like oakwood and theylike smick hickory and mesquitei just think it’s too much it’s toooverpowering but applewood seems to beperfect so i’m just using that foreverythingall right so we’ll be back in a minutewith the with the meat all rightall right my awesome watchers andsubscribers got a 235 temperature on thedigital thermometeryou know i got this digital thermometerhere it’s a pretty nice little thing237 whatever you know what i mean 235337 we’re not touching it it’s a perfecttemperature right nowgot my meat let’s open this baby up seethat beautiful smoke coming off there ohsee it doesn’t it almost doesn’t evenburn your eyes it’s so it’s just so mildand beautifulso on goes the bigloin right on here scrunch it up alittle bit so try not to get to lose anyflavoringor uh sorry moistureall right i’m also going to get a drippan and put it under there but i’m notgoing to show you that because why wouldyou need to see thatum so yeah i think this needs to be alittle bit further this way there we gobeautiful i’m going to make it into anice little uthat way when i cut it it’ll cutperfectly no no no i’m noti’m gonna set this baby out straight asmuch as i canthere we go now i’m also going to beputting aprobe into the thickest part of this solet’s just say it’s about right hereso we’ll just jam this probe down inthere okayso it’s sitting right now at57 degrees or so all rightso we’ll come back in about an hour andcheck our progress see what’s going onand i’ll be back then guys all rightall right guys so it’s been about anhour a little bit more than an houractuallyoh look at that beautiful oh look atthat sexy look at thattemperature setting says it’s going tobe at about 115 although i don’t know ifi really believethat um because the grill is sitting at260 oh i didn’t put my drip pan damnthat’s okay it’ll burn itself offum so you know let me get a pan let mesee if i can stick thisi’ll be right back about that so so mylittle girl says solet’s let’s stick this little probe in adifferent part of memove back over there it could be thatthis is just aquick cooking food i was assuming it’dbe aboutabout uh three hours or so but let’s seeno it says 115 there too let’s check onemore part over here this is a prettyno this is a pretty thick part over herelet’s check therethat says 130. wow okay solet’s stick it back in this thick partand thengive it a little bit longer um i’m kindof debating whether or not i want tospritz this with applesauce or notshould i i should yeah i should just geta little barkno i’m not i’m not gonna i’m not gonnamess with it so i’ll be back in aboutanother hour okayall right guys so this is the big reveali took it off the grilllet it rest for about 15-20 minutes justbecause obviously you’re never going towant to cut into hot meat rightso let’s cut it at an angle and take alook what the middle this baby lookslikeoh look how beautiful that is perfectjuicygot up to about 135 degrees and i tookit off and rested itbut just look at that wow that is goingto be some good porkvery proud of myself for this cook againguysthanks for joining us well me anywaywe’re just having a lot of fun here umgo ahead and contribute ifyou don’t mind my patreon page give me adollar a month something like thati’d really appreciate any contributionsyou can make that’s patreon.comforward slash bart’s backyard bbq justlike the name of thisuh the youtube site and again you’ve gotany questions guys just leave them inthe comments all rightoh boy look at that just look at thatbeautiful perfect juicy got thatnice smoke ring oh yeah all right guysthanks again i’ll see you next time okay