Glazed Pork Loin Recipe | Peach Whiskey

Hey everyone, it’s CJ from Smoky Beginnings!

In this video, I’ll take you through a step-by-step guide on how to create a mouthwatering Peach Whiskey Pork Loin Recipe using the Pit Barrel Cooker.

Join me as I showcase the art of grilling and share our secrets to achieving tender, juicy pork infused with the delightful flavors of whiskey and sweet peaches.

From preparation to cooking techniques, I’ll cover it all, ensuring you have all the knowledge you need to recreate this delicious dish in your own backyard.

I will guide you through each stage, providing valuable tips and tricks along the way.

You’ll learn about the perfect seasoning blend, marinating techniques, and the ideal cooking temperature to achieve that perfect caramelized crust and succulent, flavorful meat.

Whether you’re a seasoned grilling enthusiast or a beginner looking to impress your friends and family, this video is for you. Get ready to elevate your cooking game and become the master of the Pit Barrel Cooker!

Don’t forget to like, comment, and subscribe to our channel for more amazing recipes, grilling tips, and culinary adventures. Hit that notification bell to stay updated with our latest uploads. Get ready to embark on a flavor-packed journey with us. Let’s get cooking!
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Timestamps:
0:00 – Introduction to Glazed Pork Loin Recipe | Peach Whiskey
0:34 – Discussion on selecting the right cut of meat, showcasing a whole pork loin.
0:45 – Demonstrating how to butcher the meat and prepare the selected pork loin roast.
1:10 – Explanation and demonstration of injecting the pork loin with peach juice, allowing it to absorb and adding BBQ rub.
1:55 – Setting up the Pit Barrel Cooker with charcoal and flavoring wood chunks.
2:26 – Adding additional BBQ rub, placing a hook on the meat, and preparing a temperature probe.
2:40 – Placing the meat in the smoker, explaining the process, and ensuring the Pit Barrel Cooker is at the right temperature.
3:00- Making the glaze on the stove with peach juice, BBQ sauce, peach-flavored whiskey, and brown sugar.
3:53- Applying the glaze to the pork loin once it reaches the desired internal temperature.
4:27- Monitoring the internal temperature and glazing the meat until it reaches the desired doneness.
4:49- Taking the pork loin off the Pit Barrel Cooker, letting it rest, and slicing thin pieces against the grain.
5:05- Outtro
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Watch the full replay: Glazed Pork Loin Recipe | Peach Whiskey
– https://youtu.be/IPlVjSo6k4M

Pit Barrel Cooker Recipes Playlist: https://www.youtube.com/playlist?list=PLSpxIdnrrn0dFdrG849tDhqPlsPvfe4Cm
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Products I use:
Pit Barrel Cooker: https://smokybeginnings.com/pbc
Pit Barrel Cooker Hinged Grate:https://smokybeginnings.com/pbchingedgrate
Pit Barrel Cook Ash Pan: hhttps://smokybeginnings.com/pbcashpan
Pit Barrel cooker bottle opener: https://smokybeginnings.com/pbcbottleopener
Pit Barrel Cooker skewers: https://smokybeginnings.com/pbcskewers
Meater Plus Thermometer: https://smokybeginnings.com/meaterplus
Tidy Board Cutting Board: https://smokybeginnings.com/tidyboard
Everglades Seasoning:https://smokybeginnings.com/everglades
Caveman Tools Meat Claws:https://smokybeginnings.com/meatclaws
Burger Press: https://smokybeginnings.com/burgerpress
Dash Deluxe Air Fryer : https://smokybeginnings.com/airfryer
Premium Heat Resistant Masher and Smasher: https://smokybeginnings.com/masher
Silicone Trivet Mats – Pot Holders: https://smokybeginnings.com/potholders
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#PitBarrelCooker #PorkLoinRecipe #WhiskeyPeach #BBQDelight #GrillingMagic

Hey y’all it’s CJ with Smoky Beginnings today we got something special for you a stepbystep guide on creating a mouthwatering whiskey Peach porkloin on the pit barel cooker we’re walking you through every step to create this masterpiece and in this video you will learn how to select a perfect meat

Prepare it Infuse the meat with that Smoky flavor and craft an awesome peach whiskey marinade that will have your taste bus tingling so if you’re ready I’m ready let’s go first things first selecting the right cut of meat I bought a whole porkloin from one of the big box stores

And I butchered the meat myself this whole piece of meat was about 15 bucks I’m going to get a lot more than 15 bucks worth of meals out of this one piece of meat in fact I was able to get many cuts of meat from this pork loin

Such as tender loins thick pork chops that I can stuff and some thin pork cets I was also able to get some boneless country sty lips and a few Pork Lo roast for this recipe I’ve selected one of the roast it’s about anywhere from 1 to 2 lbs worth of meat

Here now that we have our meat let’s dive into the preparation process we will be injecting the porkloin with peach juice insert the injector about every inch or so and inject the peach juice by injecting the meat we’re adding moisture to the very lean piece of meat once you have injected the meat

Allow it to sip for 1 to 2 hours the juice will disperse within the meat ensuring a juicy and tender end result at this time you could also add your favorite barbecue rub after allowing the meat to absorb that juice it’ll be time to start the Pit Barrel

Cooker we’ll use a full charcoal basket and one full charcoal Chim CH once the coals of the charcoal chimney have ashed over add them to the charcoal basket wait for about 10 to 15 minutes while the onlet coals ignite then add a few flavoring wood Chucks use fruit wood like my favorite apple

Wood while this Pit Barrel Cooker is coming up to Temp let’s do some final preparations on the pork coin add some additional barbecue rub to the meat if needed then place a hook at the thickest part of the meat we will also add a temperature probe to make sure that everything goes

According to plan once the smoker and the meat are ready it’s time to put the meat on the smoker and of course I forgot to record me putting the pork loin into the smoker but it’s pretty simple place the hook on the hanging rod and close the lid open

The vent and let the cooker do all the work for you while the pork loin is smoking on the Pit Barrel Cooker we’ll make make the glaze place a pot on the stove over medium heat add peach juice I chose a natural simply peach juice

Here and A4 of cup of barbecue sauce in this case I’m using sweet baby rays now it’s time to add some Peach flavored whiskey and then add some brown sugar allow the glaze to come up to a boil before we turn the heat down we want some of the moist to

Evaporate and the SAU is to thicken that is why we’re bringing the sauce to a boil before turning down the Heat now remember to stir the sauce often as we don’t want it sticking to the bottom once the glaze has thicken take the glaze off the heat and let the flavors melt with one another now it’s going to be time to check in on the poror it’s been about 30 minutes and our

First Milestone that we’re looking for is the internal temperature being around 130 to 135° F that temperature is the first Milestone because that is when we’re going to add our glaze and here we have hit the internal temperature so it’s time to glaze get the glaze all over the meat I mean every

Single side of it and then add it back to the smoker the next time we check in we’re looking for an internal temperature of 150 to 165° F at this temperature range we should expect the meat to be about medium which is how my family likes it

It has been about 1 hour and 30 minutes give or take a couple minutes here or there and the pork line has reached our desired internal temperature it is now time to remove it from The Pit Barrel Cooker we will take it inside let the meat R for about 10 minutes before

Slicing when it’s time to slice make sure that to make thin slices Against the Grain by doing so the bite should be perfect after slicing the meat drizzle on some more of that peach whiskey glaze and enjoy and there you have it a whiskey Peach pork loin smoked on the Pit Barrel

Cooker if you like content like this make sure to like And subscribe and until next time keep those fires burning and those taste buds tangling have a good one