Pork Butts were not to be found in two stores so had to settle for this Pork Top Sirloin Roast cut. There were 2 pieces in the pack, about 1 1/2#'s each with very little fat on them. Due to no fat cap I decided to brine them and do up like pork loins. Brined overnight in 2 parts apple juice & 1 part water, brown sugar, little kosher salt, whoosy sauce and some soy sauce. Since there was two I used different rubs. One got the Noh Chinese Barbeque Char Siu and the other a Chili Rub using Ancho, paprika, brown sugar, dry mustard, garlic, bp, kosher salt and some Old Bay. This went on top after the pig got a slathering of yellow mustard mixed with some whoosy sauce and a little apple cider vinegar. Bacon topping on the chili rubbed one only for basting purposes. Smoked with apple wood chunks for about 3 hours at 225, pulled at IT of 145 for a rest of 20 minutes and it hit about 150 when I sliced it. I knew I was in trouble when the GF says 'pink meat? what the hell is that!'...started mumbling I was shooting for que pork like in the Chinese restaurants. Well, the Noh was a bust, never again. No flavor, pink not red meat..total fail. Chili Rub, on the other hand, was awesome. Meat was juicy, tender and went well with the Bush beans and french fries saving the day. I have a feeling I'll be hearing about this for a while.....
was thinking the color might change after an overnight rest....no such luck
overnight brine then filmed for an overnight with the rub
ready to go in
pulled at 145 IT....started getting questions on the pink meat
sliced and still full of juice, think the brining helped