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Pork Sirloin Roast

post #1 of 5
Thread Starter 

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?

post #2 of 5
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!
post #3 of 5

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.



post #4 of 5

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.




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.

post #5 of 5

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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