Pork Sirloin Roast

princeeofsin

Newbie

Original poster

Jan 5, 2016

27

13

• Apr 20, 2016

• #1

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?

 

bauchjw

Master of the Pit

OTBS Member

SMF Premier Member

Aug 3, 2015

4,793

4,236

Alexandria, VA

• Apr 20, 2016

• #2

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!

 

mike5051

Master of the Pit

SMF Premier Member

Feb 7, 2015

4,210

702

New Orleans LA

• Apr 20, 2016

• #3

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.

Mike

 

foamheart

Gone but not forgotten. RIP

OTBS Member

Apr 4, 2013

11,236

3,319

South Louisiana, on the Mississippi River

• Apr 21, 2016

• #4

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.

http://www.smokingmeatforums.com/t/169276/pork-rib-roast-w-q-view-foamheart

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.

 

Last edited: Apr 21, 2016

adam c

Fire Starter

Sep 6, 2008

38

15

• Apr 22, 2016

• #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'

IMG_20160417_184754.jpg

• adam c
• Apr 17, 2016