Pork Sirloin with Q-View

Discussion in 'Pork' started by kevinwi, Aug 30, 2014.

  1. kevinwi

    kevinwi Fire Starter

    Small 3 lb sirloin roast. 

    Started with a simple brine:

    8 cups water
    1/2 c kosher salt

    1/2 c granulated sugar

    1/4 tsp garlic

    1/4 tsp black pepper

    Mixed brine in large pot, added the pork loin roast and then added a pile of ice.

    Brined for 11 hours.
    Rinsed and then sprinkled on some Spicy Smokey Mountian Rub  and stuck in the fridge for an hour while I fired up the smoker.

    Smoked it on the Lang at 225  until the internal temp was 140 degrees F.  
    Wrapped in Foil, Wrapped in towel  and stuck in a cooler for an hour.

    Added some cheesey spuds on the grill.

    Turned out lovely.

  2. oldschoolbbq

    oldschoolbbq Smoking Guru OTBS Member

    Nice and just how I would do.

    Funny , I was at Samy's today and talked to a gentleman with a Loin in hand . I mentioned Smoking it to 140*F and he said he had planned to cut them into 'Chops' , but this sounds better , all done and no spoilage , freezes well.[​IMG]  .

    Doing my part to 'cue ' these Toledo folks in how to "Que".

    Have fun and . . .

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