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2.5 lb pork sirloin roast with 48 hour brine. How do I grill it?

post #1 of 3
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Okay, so I have this 2.5 lb pork sirloin roast and the family wants something off the grill. It has been brining for 2 days in a sea salt and raspberry tea bath (It's what I had..). I have a bag of apple wood charcoal and can get whatever else I might need. I have never smoked anything or grilled anything but burgers, steaks, and chicken. What should I do with this thing today?

post #2 of 3

What are you using to cook it on?  I'd try to cook it indirectly, if that's possible.  You can finish it by grilling it, to add a little sear to it.  Internal temp should be north of 145*, when you're done.  Hope this helps.

post #3 of 3
Quote:
Originally Posted by Jasper7 View Post
 

What are you using to cook it on?  I'd try to cook it indirectly, if that's possible.  You can finish it by grilling it, to add a little sear to it.  Internal temp should be north of 145*, when you're done.  Hope this helps.

 

I agree...Fire on one side, meat on the other. Anything between 225 and 325°F is good to get the job done. An Internal Temp (IT) of 145 to 155, give a 15 minute rest, for sliced meat...JJ

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