anyone ever smoked a boneless pork sirloin roast? I've got a 5 pounder i'm doing Saturday temps and cook times would be a big help
pork sirloin roast
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An excellent cut of meat at a good price, and we use them a lot in our house.
Not a pulling cut like the butt. Hot smoke it to about 140 internal temp or even a little less, get it off, and loosely tent it with foil for 15 minutes before slicing.
I also use them to make a budget version of Canadian Bacon which I cold smoke; then hot smoke to fully cooked for snacking bacon which does not need to be warmed.
We also cut them into pork chops.
You don't think we like them, do you?
Good luck and good smoking.
Edited by Venture - 4/24/14 at 5:57pm
pics of my grill/smoker and the roast I'm smoking tomorrow. brining the roast in a sweet whiskey brine.
1.5 gal water
1 cup kosher salt
1/2 cup whiskey
1/2 head garlic; halved
12-15 whole peppercorns
1 or 2 bay leaves
rosemary, sage, and thyme bundle
great for poultry as well; double does up to a 20 lb turkey