Smoked Stuffed Pork Loin - How To Stuff A Pork Loin - 10K Collaboration

On this video, I smoked up a stuffed pork loin on my Yoder YS640 pellet smoker. I stuffed the pork loin with ricotta cheese, Parmesan cheese & provolone cheese and spinach. I used Ozark Heat from R Butts R Smokin on the inside of the loin and Ranchero Rub from Cattleman's Grill on the outside of the loin.

This video is a collaboration video with my buddy Tommy at Gallery Backyard BBQ, click the link to his channel below. We're both celebrating 10,000 subscribers!

Subscribe to Tommy here:

Thanks for watching
Smokin Joe

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[thegalleryBBQ]

Joe, Congratulations buddy on your 10k. I loved taking this ride along with you and many other YouTubers that started around the same time. It's a tough road, but worth it in the end. Although the recipes were a bit different, the techniques used were similar. Yours came out awesome buddy. Thanks for this doing this collab with me, and I'll see you at 20k... :)....

[marktoldgardengnome]

Wow, time flies when you're having fun! From 10k to crowding 200k
in a little over 2 years and now you're own business!
To this day if I find something I want to try, (like a smoked pork loin)
I check your library first.👍👍👍
TYFS Joe

[TheDawgfathasBBQ]

Bro that looks Congratulations on your 10, 000 subs my man!!!👊👊👊

[Viewtoagrill]

That cross section was money! Hey Joe, congrats on 10k.

[derekcaldwell]

The story of the journey to 70k subscribers would make a great video! Congrats!

[markn.]

Congratulations 🍾🎊🎉 on your 10k sub milestone. This is a great accomplishment & speaks very well of you & your content. The stuffed pork loin looked awesome. I can’t wait to attempt the same. Congrats again my friend...I hope you have many more.

[dansong.tolman]

Cingrats on the 10k, I rsally enjoy tour channel and projects. Just the trimming and butterflying is worth a special mention. The rsst just looks fantastic. One fan from Mexico, keep up the good work.
Thanks Joe!

[hanktrantham]

Again, You NAILED IT! Joe never fails

[ccie]

Added a twist. Built a bacon lattice to wrap it in. Smoking tomorrow with family. Will keep you posted. Thanks very much for the detailed process. Can’t wait.

[huskerrrr]

Congrats to you & Tommy! Your passion for bbq comes through in all your videos.

[DavePruett]

Congrats on 10K and that is one beautiful cook to celebrate!

[SmokedReb]

Congrats on 10K! This is definitely well deserved and earned.
P.S. The pork loin looked amazing!!

[davidbray]

I had to subscribe after seeing this. Got sent here after The History Guy’s BBQ episode. Thanks YouTube algorithm.

[Fullnelsonbbq]

Congratulations Joe on smashing 10k subs... definitely been a long journey but a well deserved cheers. Can’t wait for your channel to hit 100k subs. Oh and that pork tenderloin looked amazingly delicious 🤤 thanks for sharing cheers 🍻 buddy

[socaldrew]

going to try and make this for Christmas dinner. this looks awesome. it elevated pork loin versus just smoking it whole.

[Bob.Loblaw.Bob.Loblaw]

Congrats Joe! You have a great demeanor in your videos and your recipes rock! Yo always take the time to show and explain what you are doing. So glad that Brother James sent me to your channel!

[SmokyRibsBBQ]

Congrats on the 10K milestone Joe! Man that pork loin looked mighty fine brother!

[Boogerus]

Loved it from A to Z..beautiful filling, color of the pork was outstanding Joe..y'all did awesome, congrats on 10k mon ami!~

[chrisliberty]

Daaang! Amazing looking...aaaand now I'm super hungry! This will def be gettin made on my pit....great!

[markmccaleb]

Joe, I really like the technique you use to cut and open up that loin. That worked great! Finished product looks amazing too