Whole Pork Loin

How to smoke a Whole Pork Loin

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About Meat Church BBQ:
Welcome to the official Meat Church BBQ YouTube channel! Meat Church is a global lifestyle BBQ brand and has one of the largest social media reaches in the world of outdoor cooking. The unique brand offers some of the most popular craft BBQ seasonings, apparel, recipe development & live fire cooking instruction around the world. Matt Pittman is the pitmaster and the founder of Meat Church BBQ. He is an expert and respected authority on outdoor cooking. Students travel from around the world to attend BBQ schools in his private outdoor kitchen. Make sure to subscribe and enable ALL notifications!

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[TT-chpz]

This is the only channel you need. Every time I follow his instructions it turns out great.

[GhostRyderID]

I know you cook for temp not time, but knowing how long this cook took would help with gauging when to start our cook to be done by X time. Looks nummy! Thanks for the recipe!

[joeroske]

My first pork loin on my 1st smoker.. Traeger 780Pro. It turned out great and the whole family loved it. I put a pork loin on with a pork butt. The butt is still cooking at 225 degrees. Internal upto 150.. Can't wait unit morning!!!

[psavelli]

I did a loin - 16 hour marinade (pineapple juice, brown sugar, honey, Lawry's Seasoning Salt) - then I liberally hit with the MeatChurch Honey Hog - I could sprinkle that rub on a bowl of Cheerios it's that good. Into the smoker at 225 until it hit an internal temp of 142, pulled it, wrapped it in butcher's paper and kept it low warm for about 2 hours. Cut and serve - it was so tender I couldn't believe it. The Honey Hog - folks just were over the moon for the flavor. Served it at our 3 times annual Hootenany and 12 people went through 8 1/2 pounds of pork loin. I appreciate your channel and am loving the spices from MCB. Thanks again for all the help getting better at BBQ. Going to be doing another one next week for a party and I think I'm going to need a lot more pork loin 🙂

[Italianempath]

I've been watching your videos since I gotten a traeger last year I picked up the pro series 34 and I absolutely love it.. don't ever stop making these videos I pretty much love everything you do I actually smoked my meatloaf off of your recipe on Instagram it was amazing that breakfast sausage mixed with it WOW!! Don't ever stop making these videos dude I think you're an amazing cook... The holy voodoo rub is fantastic!!

[TheEversonline]

I made this recipe today exactly as shown in the video in my Kamado grill and it was fantastic. I brined it in the Bird Bath brine mix and it was incredible. The rub was great too. I was supposed to make it yesterday on Christmas to go along with my Prime Rib, but I had a few last minute cancellations so I held it for today. I made it and used it as the pork element of Cuban Sandwiches during the late afternoon football games. So good. You should make this, you won’t regret it.

[charlamullen]

I smoked a pork loin Christmas day using your steps but decided to go with MC Honey Hog Hot rub and a homemade cranberry chipotle glaze - amazing !! The brine is the key to the best pork loin I've ever made. Thank you, Matt !!!

[Pauly]

I did one of these yesterday over a open pit. Salt pepper and garlic powder. Got some crust then put it in a foil boat with about 1/2 pound of butter and lots of basil.

[richames]

Loins are one of my favorite cooks. Cheap, quick, easy and so versatile. Occasionally, I will pull at 130 and sear to finish right in my firebox. Gets that fat good and crispy.

[dchang]

hey matt. i actually smoked a pork loin on my traeger using the dry brine method you had in another video. came out amazing. i smoked at 225 super smoke, then finished at 500 to try to get a sear. only issue was with the mayo, the 500 degree sear caused a small grease fire. but it added a great sear and char flavor!

[CKcreate]

What are the approximate cook times for this? I’m going to go 275 because I’ll already be doing ribs. Each half of mine is about 4 lbs…it would be nice to hear how long he cooked it so I have an approximate gauge.

[paulbarber]

Man that looks Awesome!! I will definitely give that go over the holidays.
I also like to put a slit all the way through the middle of a loin and put a long link of Alabama Conecuh Cajun Sausage in the slit. It will take it to next level of awesome.
As always. Thank You for the great video and Thank You for sharing your BBQ passion. Merry Christmas!!

[anthonyarnold]

As always man you have my mouth watering. Pork loin was one of the first things I ever smoked way back when I bought my first smoker. Probably 15 years ago when it wasn’t as cool as it is now to smoke meat

[jason]

How we not get a total cook time for a reference point though

[johnpopp]

I like putting crossed slits on the fat cap so I have more area for the rub to adhere. This results in more edges on the fat for crispness and better fat rendering, as well as more seasoning on the meat.

[victorterranova]

Another fantastic video! How long would you cook that at 225 with super smoke? Matt is amazing!

[EJB]

How long was the cook time? Really excited to try this out. Keep up the awesome videos!

[xjjeepthing]

Pork Loin is a family favorite here. Really love the Honey Hog. I will have to try the garlic and brine trick. Thanks.

[worldtravel]

1:02 pretty hard to screw up?
You've never seen me cook! 😂

[hurricanepete]

I love your videos and the way you cook but I have one suggestion could you please just give an approximate length of time for what you cook I understand that you go by temperature but if I knew if it was 3 hours or 45 minutes sometimes that's helpful in planning my day thanks