Smoked Pork Loin On A Barrel Smoker Texas Style Cuisine BBQ Wild Hog Loin On Drum Smoker

hey there I’m chef Johnny appreciate you
stopping by today we’re doing smokedpork loin on a barrel smoker you know I
enjoy using these barrel smokers andthis is another great recipe so stick
around I’m going to show you how to trimup how to season a pork loin to get it
on there and we’re doing barbecued wildhog loin on a barrel house cooker so
stick aroundIt’s a nice little loin here just pork
loins off of a wild hog we killed last yearyou can see I cleaned it up pretty goodwe’re gonna clean up a little bit of
silver skin and what you want to do isjust get a good sharp knife I got a good boning knife here and you just want to shave that off thereyou don’t want to go deep now this actually
is a separate muscle so if you wanted totake that off just to clean it up you
could do that right there that is a littlemuscle that’s kind of hanging on
there go underneath this piececut that off like it we’re gonna see that okay for
these little pieces we just want to getthese off there
and again trying not to go deepthis is a very very lean piece of meat
if you wanted to inject this at workfine if you wanted to brine this it’d be
fine we’re gonna cook this to about 140degrees so we shouldn’t be drying it out
now there’s a little piece of meat righton top of that so I’m gonna take that
whole section off right there this meatoff y’all see it see where you got that
stripper silver skin right underneaththere run it under I kinda hold the end
of the blade up just a little bit soit’ll not dig down in therethat one’s pretty clean backside that is the part down close to the boneit’s got a little bit we’ll take offanyway so I think y’all get the idea let me
finish doing this and then we’ll getright back with y’all and I’ll show you
how we give them on to the Barrel House smokernow season these up with I’m gonna use someof this stuff cowboy Kent Rollins his Red
River Ranch Seasoning it’s uh it’s agood I’ve tried it some haven’t had it
on anything yet but just as far as Itaste I like his a little citrus taste
to itplenty of is salt and pepper for me but I
think it’s pretty gonna turn this overthe only thing I’d do different is is I
make them holes bigger the top you gottashake a little harder and I like to
shake to get it out there we gothese aren’t going to take long to cook
maybe an hour they’re not very big thenagain we’re gonna take them to 140
degrees no more than that so I don’twant to dry out this pork once you dry
it out that’s itthey’ll get moisture back in this like I
said you could inject it or brine theseto help oh those are looking pretty good
and again when we put them on the pit godo that feel nice little chance to hold
their moisture make them a little bitbigger if you wanted to tie these up to
some butchers twine you could we’regonna put them on just like that
275 we’re let these babies cook up here45 minutes to an hour they’ll be ready
at 140 degrees I’m to wash my hands andwe’ll get them on the fair house cook
now while we’re getting those pork loinson the pit this might be a good time for
you hit that subscribe button alwaysneed to new subscribers see people share
my videos around appreciate that and Itell you what I’ve got a great pork loin
video it’s a raspberry chipotle porkloin flavors are great it’s easy to do
I’m gonna put a link for it you’ll see apop up there somewhere in the cards but
it’ll be there so y’all can find thatone fantastic recipe and also we’re
gonna skip forward lost a little bit offootage so you’re not gonna see me
putting it on to the barrel house cookeryou’re gonna see me opening it up and
we’re gonna be saucing it we’re about 45minutes into the cook at 275 degrees
we’re gonna get it sauced and then pickup from there so stick around let me
show you how we get this sauced up howwe finish it and get it sliced and let
you see what it looks like on our Barrel House Cookerpop this lid off
these are right at 140 degrees and Itell we’re gonna put a little sauce on
them and tonight I am going with myfubar for War Pig very good all their
sauces are very good but put that onbrush that on just a little bit I want
it too thicknow we’re just gonna let this sauce set so I’m saying about another 10 to 15 minutes these porkloins ought to be ready to come off of
therecheck these out oh yeah I think that
sauce is set good on theretime to take those out get them out and get right
back with youboth these loins are looking real pretty
we’re gonna see if we can slice one ofthem up see they look like on the
inside we want to cut this one right inthe middle first there mmmm man that is a
pretty pork loin if we cut somemedallions off of here feels nice and
tender they’re moist there were about140 between 140 and 145 the two of them
whenever we sauced themthey’re still under 150 I can tell you that there manthe pork is pretty let’s up give it a
try and see how I work with that RedRiver ranch seasoning and the fubar salt
look don’t tell anybody had saucesupposed to have sugar but we’re trying
some tonighthmm boy juice running down my hand nice and moistfolks is an excellent pork loin whether
it’s a wild hog when you get at thestore principles work the same you can
do it the same way this one came outvery very good I’m excited about it I
know the family is gonna be – it’s niceits moist you know take that thing up to
the 140 pull it sausage put it back onbut you don’t want to dry one out once
the moisture is gone it’s gone but Itell you what that 140 550 degrees by
the end of it about where you want it tobe and if you do those principles get it
up there it’s going to be good to eat and it’sgonna be moist this gonna taste
wonderful so thanks for stopping byTexas Style BBQ and Cuisine
check out the new thermometers from asmartro I hope they’re out there now
soon as they are I will have a link anda discount code for y’all in there for
these new 30 buck range are they gonnabe yet so hopefully they’ll be on Amazon
here pretty quick but they work greatlike this one very good they sent me and
I’ve been running it through the pacesfarmers doing a good job so thanks for
stopping by always appreciate it give methat thumbs up tell your friends and
family about us we’re gonna see y’alldown the road on Texas Style BBQ
and Cuisine good bye everybody