Pork Sirloin Roast

Discussion in 'Pork' started by princeeofsin, Apr 20, 2016.

  1. princeeofsin

    princeeofsin Newbie

    Hello my fellow smokers. So far, everything I have smoked on my new Traeger has come out great thanks to your help. Now I need help again. I want to smoke a Pork Sirloin Roast (slice it not pull it). Any ideas on how to do it right?
     
  2. bauchjw

    bauchjw Master of the Pit

    I'd do a basic rub or just olive oil and fresh garlic. Then do a mild wood (Apple) pull at IT 160 for slicing. Post a pic!
     
  3. mike5051

    mike5051 Master of the Pit SMF Premier Member

    I rub my pork loins with evoo, garlic, rosemary, salt and pepper.  I smoke to 140 IT and rest for 10 minutes before slicing.  This will knock your socks off.  The pork will have a pink tint to it, but it is fully cooked.

    Mike
     
  4. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Don't over think it. Make sure you form a pellicle (very very important on all meat), keep your temp low, and be light on your smoke.

    Here's a pork rib roast I did. But I brined and cured it first.

    http://www.smokingmeatforums.com/t/169276/pork-rib-roast-w-q-view-foamheart

    They are so inexpensive, easy, juicy, tender and delicious..... Just takes some thinking and prep.

    That is just pork chops, its not even center cut.
     
    Last edited: Apr 21, 2016
  5. adam c

    adam c Fire Starter

    I am a huge fan of the pork sirloin roast. I put it on with just a dry rub. I did one this weekend that smoked for 4 1/2 hours at 225' to reach an internal temp of 150'

     

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