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

[csbailey1984]

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?

 

[jasper7]

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.

 

[chef jimmyj]

 
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