Pork Sirloin Roast

[princeeofsin]

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]

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]

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]

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.

 

[adam c]

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