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Pork Sirloin with Q-View

post #1 of 2
Thread Starter 

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.

 

post #2 of 2

Nice and just how I would do.

 

Funny , I was at Samy's today and talked to a gentleman with a Loin in hand . I mentioned Smoking it to 140*F and he said he had planned to cut them into 'Chops' , but this sounds better , all done and no spoilage , freezes well.:biggrin: .

 

Doing my part to 'cue ' these Toledo folks in how to "Que".

 

Have fun and . . .

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