Bacon Wrapped Brown Sugar Pork Loin Smoked On The Weber Kettle
Vložit
- čas přidán 19. 08. 2024
- Pork Loin. Brown Sugar. Bacon. You could throw those three ingredients in a blender and the result would taste good. But I'm rubbing the Pork Loin with Brown Sugar today, then wrapping it with Bacon and smoking it using peach wood on the Weber Kettle using the Slow n Sear. A simple BBQ sauce glaze near the end of the cook finishes off this gorgeous piece of meat.
Interested in Cooking With Ry shirts, mugs, and other assorted merchandise? Find them all here: teespring.com/...
Subscribe To My Channel: bit.ly/CWRsubs
============
Items Used In This Video
All Items In My Amazon Store: www.amazon.com...
Weber Kettle Premium: amzn.to/2GfrBrF
Superboard Cutting Board: amzn.to/2OknMUN
Nitrile Gloves: amzn.to/2F2G9Jd
ThermoPro Wireless Thermometer: amzn.to/2HICvFP
Instant Read Thermometer: amzn.to/2quT94P
Victorinox Knife: amzn.to/2ydqX9R
(As a ThermoWorks Affiliate I earn a commission for sales made through the following links.)
ThermoWorks Thermapen One: alnk.to/87WyKjP
ThermoWorks SQUARE Dot: alnk.to/6mMYWhI
ThermoWorks Smoke X: alnk.to/deuxc6U
ThermoWorks Smoke: alnk.to/60XsYAX
ThermoWorks ThermaPop: alnk.to/aeVEwbI
ThermoWorks TimeStack: alnk.to/4qIE9hc
ThermoWorks Surface Thermapen: alnk.to/2Fz4l8f
Thermoworks Hi-Temp Brush: alnk.to/dLeO8zL
============
Video Equipment I Use
Canon T7i: amzn.to/2u1cgqN
Canon EF-S 18-135mm f/3.5-5.6 IS USM Lens: amzn.to/2s1bQMe
Canon EF-S 10-18mm f/4.5-5.6 IS STM Lens: amzn.to/2t2lBKP
Saramonic Dual Wireless VHF Lavalier Microphone: amzn.to/2sWyeut
Shure VP83 Microphone: amzn.to/2t0ilnG
NEEWER CN-216 216PCS LED Dimmable Light: amzn.to/2tzPW51
============
You can help support Cooking With Ry through PayPal
www.paypal.me/...
Thank you so much for your support!
============
Instagram: / rynedoug
Facebook: / cookingwithryne
============
Amazon Links:
As an Amazon Associate I earn from qualifying purchases.
Other Links:
Other links in this description may be affiliate links which allow me to earn commissions from sales.
============
#grilling #cooking #pork #bbq #barbecue - Jak na to + styl
My absolute favorite way to cook a pork loin. The bacon also helps it from drying out. I probably could take care of it for you in about 10 mins. 😂🤣
You'd already be too late :)
@@CookingWithRy o
I did this back in June (2020), using this video, and it came out great. Doing another one real soon. Thanks for all the great videos. Ron
Going to be doing one Friday might try this same one looks amazing
I did a simmilar loin. But i stuffed mine with cream cheese mozzarella and shredded bacon. Also I did a bacon weave. The cream cheese holds that smoke deliciously.
Made this Labor Day weekend. Omg was the best. Half I used a Honey BBQ sauce and the other half with Devils Spit came out awesome
Just pulled this off of my kettle for my first smoke ever! It's unbelievably good, thank you so much for the video, can't wait to try more of your recipes.
Wow, pork on top of pork. Hard to beat. Great job showing us a simple, but delicious cook. Weber kettles are so versatile!
Absolutely. It's my favorite cooker hands down :)
Looks delicious.
Been do this for a long time. The local store will have a crazy price on them every once in awhile. An easy way to fully bacon wrap one is simple. On wax paper just lay out your bacon and roll the loin up in it. Too easy. I also add my spices inside there and on the bacon as well. i use the large foil pans and make a rack for it to sit on out of rolls of foil. That way I can put my vegetables in the pan to smoke and cook in the drippings. Plus so easy to clean when done. Did a tenderloin Friday. Quick and came out perfect and so tender, for dinner again tonight.
Sounds great!
Simple, straightforward recipe with staple ingredients that looks absolutely delicious!
Thanks! It was a nice hunk of pork that disappeared pretty quick :)
I saw your video, and had to try this on my Weber at home. I used a chunk of apple wood for smoke and followed your instructions. It came out MOST EXCELLENT! Thank you for sharing! Liked and subscribed!!
Apple works GREAT with pork! Awesome :)
Made this 2 nights ago along with your crispy bacon potato balls on the side. Fantastic all around!
Awesome!
I tried out this recipe and was it good. So moist and tender with lots of flavor. Thanks for the idea!
I did one similar as yours and it has been to date the best pork loin i have ever smoked. I did brine mine which may of helped . Great job yours turn out top notch. Think i need to do another one.
I just made this tonight for memorial day. It was so delicious.
Great video!. I live in Spain an use a Bradley smoker. Here you can buy bacon that has been shredded. I use that to stuff my pork loin before smoking. No bacon on the outside. Other than that, I do exactly what you do Ry.
Love the idea of bacon stuffed inside!
Looks amazing!
Nice one Ry! Pig in a blanket.......of pig,yep I’m all over this one ,next week🇨🇦🇺🇸👍
Another great cook!
Looks REALLY GOOD
Made it and it was GREAT!! Thanks for sharing!
Awesome!
I just did mine waiting on it to be done 😋
That looks awesome
Yum! Looks like I found my next cook!
Totally worth it. Turned out really nice :)
Outstanding camera work. Oh, and the pork looked good too.
I was the 81st like and 0 dislikes. That should tell you how good that cook was.
:)
looks GREAT, love using bacon to wrap.
I also like to stuff loin with different fruit and herb combo's like, sage, rosemary, and apple for one. Cinnamon and peach marmalade with cashew's for another. I use different juice combo's like mango, orange and spiced rum, including different soda/pop's. And of course different wood's, mostly fruit.
I sometimes use different types of sausage's like chorizo, cilantro, apples and sage and basil.
Don't be afraid to try Old Bay and Popeye's Cajun sparkle's.
TON'S of different things to play with.
I've ALWAYS looked at all cut's of pork as a blank canvas where I can determine the flavor's, do to it's "lack" of flavor.
maybe you could make video's with different combinations??
"keep the faith people, and keep on keeping on"
Pork is a great meat to play with using lots of flavors, as you said :)
RY my mouth is watering, looks so good putting it on my list of things to make 👍👍👍
Well worth making :)
Thanks Ry for another amazing video. I will try this one soon.
Glad you enjoyed it :)
Hey Ry! Have this bacon wrapped, brown sugar pork loin roast on the grill as I type this....... the only difference is Im using almond wood instead of peach.......if it comes out half as good as yours I will be thrilled! Cheers!
Almond sounds interesting. I don't think I've tried that yet :)
@@CookingWithRy Had an old almond tree go down this past spring so Ive got alot of almond wood to work with. Have tried it with chicken and ribs, and I really like it.
@@CookingWithRy Almond wood roast update: Turned out fantastic! Super moist and great flavor. Will absolutely use this recipe again. Thanks Ry!
@@luke5767 That's great!
Par cook your bacon so that it is still limp before wrapping. Then wrap. Crispy bacon every time.
If you've watched enough of my videos with bacon you'd know that I like my bacon cooked to AFS -- Acceptable Floppy State. I'm not a crispy guy :)
I have watched your videos and I know you like yours floppy. I do know that some people like theirs crispy. I eat mine both ways.
That turned out really well
Yeah, it was fully claimed the moment I stopped filming :)
Super!!!
Pork on Pork, don't get better than that.
Unless it's also stuffed with pork :)
That looks so awesome! What a seriously meaty meal, love it!
mmm...i think Io am going to try this on the ol masterbuilt...
I've done many pork loins on my Masterbuilt :)
Good video
Looks great, would love to make this but can't have any sugar
You could use another rub and just pretend it's brown sugar :)
Damn Ry!🍖🥓🐷👏🏾👏🏾👏🏾👏🏾👏🏾👏🏾👏🏾👏🏾👏🏾
Don't go Bacon my heart save some of that for me!!!🙏👍
Does the roast need to rest when done cooking
I usually rest this cut about 15 minutes.
Wow, it's amazing! I'm making one this afternoon! You didn't mention using a water pan. Was there not a need for a water pan because of the bacon? I'm taking it on a camping trip tomorrow! Everyone is going to be blown away.
Didn’t really see the need since I wanted that bacon moisture to move to the Loin :)
@@CookingWithRy Thank you for replying while things are smoking! I see where you're coming from. I put some water in the pan just in case. You have darn good rationale for that. Bacon osmosis! He he! Thanks again!
Looks super Ry. Pigcandwrapped pork loin :)
I like that title :)
No salt? I usually soak pork in 8% salt water overnight. Sometimes even inject saltwater inside the meat too.
I don't find that necessary all the time.
But hiw did you make the glaze!!
It's not made. It's just BBQ Sauce. You can use your favorite :)
Hi ! I'm from Quebec City, Canada and I love your videos and following your recipes! I have a loin that is 2 times longer and heavier than this one, will it take much longer to cook? Or should I cut it in half and cook both halves at the same time? Also, would it be useful to brine it first?
Hello! Personally I wouldn’t brine, but I think your idea of cutting it into 2 halves would work well 👍
Merci beaucoup ;-)
This looks amazing! Thanks for making the video and sharing it with us. Just a quick question though: Is there any reason this cook wouldn't work in an offset smoker instead of the kettle? Asking because I only have an offset lol
No problem at all. I've done 2 at the same time in my offset before :)
The loin looks delicious. Does the bacon add any flavor to the roast? Keep Smoking!
Yes, it definitely added to that nice salty flavor on the outer layer :)
♥️♥️♥️
yeah that wouldn't last long at my house either! lol
No salt?
The bacon wrap has plenty of salt.
Is there a rule of thumb as so much time per pound?
Can you provide what your vent settings were for this cook? Thanks
Sure. The bottom vent was 2/3 open, top vent fully open :)
That looks like a giant lobster tail lol. Orange soda hmm, that sounds amazing!
It kinda does look like that :)
Hey Ry, I’m doing this with an electric smoker, and I have to add chips every hour due to the capacity of the holder (1/2 cup of chips per hour). With a pork loin, do you only need an hour of smoke?
With this recipe I think one hour should be good, but if you like more smoke I'd shoot for 2 :)
Just curious, is there a benefit to using orange soda as opposed to say orange juice?
Nah. I just decided to give the soda a whirl this time. I'll play around with things to mix with regular bbq sauce :)
Have you injected pork loin? If so, with what?
Can’t recall if I have, but a garlic butter sounds like a good possibility 😊
I assume this can be done in the same way on a Kamado, indirect heat? Thanks.
Absolutely :)
What was the recipe for the glaze sauce
It was 1/2 cup bbq sauce and 2 TBSP orange soda :)
I hope in some small part I inspired this with the pics I sent of my bacon weaved version of this :)... it is really good and relatively fast for a smoked dinner kind of thing, and it can feed a large group with some sides (cut into pork steaks and serve. Awesome vid!
Thanks! That bacon weave of yours, though...impressive :)
Looks delish. Did you use smoked paprika or something else?
I believe this was not smoked, just regular :)
Cooking With Ry thank you.
Thanks for this Ry.
What are the accessories to hold the charcoal & wood for a slow & sear setup?
My Weber is 18 yrs old- but it’s looks to be the same standard form & size.
Without using a Slow n Sear? You can use the Weber Briquette Baskets to mimic the setup. They're usually available at most BBQ and Hardware places, or from Amazon. I have a link to them in my Amazon store: www.amazon.com/shop/cookwithry?listId=8S34HPTAQ6EZ :)
How long to smoke for a 15-20 lb loin
It’s more about internal temp for a Pork Loin and taking it to 145. That’s a big Loin but if it’s not a lot thicker than a 5 pounder it shouldn’t take much longer.
Ry, do you let the loin rest after taking it off the smoker and before cutting it?
I let it rest for maybe 10 minutes. It could rest a bit longer, but I find that Pork Loin loses its heat fairly fast so I don't want to let it cool down too much :)
Can this be done in the oven or on the grill? I don't have a smoker
Absolutely.
Great recipe and good video we did one on our channel cheers from metal Chopping Block
Nice ! Just picked up a pork loin yesterday...do you think a few slices of apple put into little spots on the roast then wrapped in bacon with your rub woiuld work in Masterbuilt? i mean I know it would ..but ball park cooking temp etc in electric smoker..
Pork loves apple, so sure. With the bacon wrap you'll want to get that Masterbuilt hot, so go for 275 if you can :)
@@CookingWithRy so if i can get that thing to 275 be good for a couple hours..and obviously longer if temp is lower then shoot for internal of 145
Exactly. That 275 will help give the bacon some firmness. And if it seems like the bacon is getting cooked too fast, just bump the temp down to 225-250 until you reach 145 :)
@@CookingWithRy thanks Ry !! Let you know how I make out with it tomorrow !!
Is there a substitute for the orange soda
You could switch to a clear soda, such as 7 Up or Sprite. Or a fruit juice.
Cooking With Ry thanks so much 🙏🏼
Does the smoke penetrate the pork with bacon covering it?
It's mostly smoke flavor on the bacon. A little slips through :)
I tried this recipe after watching this video. The pork loin came out most excellent with a very nice smoke ring.
What type of Paprika
This was a smoked paprika :)
Can you do this with no slow n sear and just on the grates? Thanks Ry
Hickory wood work?
Absolutely. That cooking grid just makes it a little easier to move it :) And hickory would work fine.
that one shot shows the temp on your kettle very high.way above 250.let me back up and look again
That's the lid temp. I use a grate level thermometer. The built in thermometer isn't correct for the food level.
My smoker top gauge (the original) will show 340 degrees when my grate level gauges that I added and digital probe that I rest on top of the meat will show about 230
You forgot to take off the Silver skin.
That’s not always necessary.