Small 3 lb sirloin roast.
Started with a simple brine:
8 cups water
1/2 c kosher salt
1/2 c granulated sugar
1/4 tsp garlic
1/4 tsp black pepper
Mixed brine in large pot, added the pork loin roast and then added a pile of ice.
Brined for 11 hours.
Rinsed and then sprinkled on some Spicy Smokey Mountian Rub and stuck in the fridge for an hour while I fired up the smoker.
Smoked it on the Lang at 225 until the internal temp was 140 degrees F.
Wrapped in Foil, Wrapped in towel and stuck in a cooler for an hour.
Added some cheesey spuds on the grill.
Turned out lovely.
Started with a simple brine:
8 cups water
1/2 c kosher salt
1/2 c granulated sugar
1/4 tsp garlic
1/4 tsp black pepper
Mixed brine in large pot, added the pork loin roast and then added a pile of ice.
Brined for 11 hours.
Rinsed and then sprinkled on some Spicy Smokey Mountian Rub and stuck in the fridge for an hour while I fired up the smoker.
Smoked it on the Lang at 225 until the internal temp was 140 degrees F.
Wrapped in Foil, Wrapped in towel and stuck in a cooler for an hour.
Added some cheesey spuds on the grill.
Turned out lovely.
