Smoked Pork Sirloin Roast Food

DRY RUB FOR SMOKED PORK ROAST

Steps:

• Mix all ingredients.
• By hand, pack as much on the pork as will stick.
• Wrap the roast in plastic wrap and refrigerate 8 to 24 hours to marinate.
• Keep leftover rub in a tightly covered jar.

HOW TO SMOKE A PORK LOIN ROAST

Steps:

• Preheat your smoker to 250 F. and set it for indirect heat. Choose lighter, fruits woods. I used a 1:2 ratio of cherry to pecan wood in this recipe. See the post notes above for more details.
• While the grill preheats, remove any silver skin from your pork loin. Remove large, thicker pieces of visible fat from the top. Leave as is or tie butchers twine across every 2 inches of the roast if you desire a very round shape.
• Coat your entire pork loin in the mustard binder. It should be a light coating to help the rub stick.
• Next, coat the entire roast in the spicy Cajun BBQ dry rub. This is my favorite rub with pork but you can sub with another. It should go on in a nice, even layer (top, bottom and sides).
• Place it on a cooling rack over a foil pan. If placing directly on your grill grates, have a pan to catch the drippings. Place it on the grill and insert a probe thermometer to track the internal temperature.
• Cook for roughly 45 min to 1 hour or so for the bark to set. After it sets, spray every 30 minutes with the diluted apple cider vinegar (or apple juice). Pork is safe to eat after it hits an internal temperature of 145 F. Avoid overcooking pork, as it is a very lean meat. It takes around 30-40 minutes per pound to smoke a pork loin, so factor this in when lookin at the size of your roast.
• Remove it from the grill and let it rest for 10 minutes before slicing into thin pieces and serving.

SMOKED PORK LOIN RECIPE

Steps:

• Rinse the pork loin in cool water and pat completely dry with paper towels.
• Trim any silver skin and excess fat from the loin, leaving at least a 1/4″ of fat cap on for moisture and flavor.
• Place the pork loin on a sheet pan.
• In a mixing bowl, whisk together the salt, sugar, pepper, celery seeds, garlic powder, onion powder, cayenne, and five spice powder.
• Coat the entire loin with olive oil.
• Rub the meat all over with the spice mixture.
• Set the loin aside and allow it to come to room temperature for approximately 40 minutes.
• Fill the hopper of the Traeger grill with enough wood pellets to last up to 3 hours.
• Turn the smoker on with the top open until a flame is visible, approximately 5 minutes.
• Close the top of the grill and set the temperature to 225˚F.
• Preheat the grill for approximately 10 to 15 minutes.
• Place the seasoned pork loin, fat side facing up, on the grill rack inside the smoker.
• Insert the probe thermometer into the thickest end of the pork.
• Close the top and set a timer for 2 hours.
• Check the temperature of the meat at 2 hours.
• You are looking for an internal temperature of 145˚F.
• Continue smoking until the desired temperature is achieved, checking every 15 to 30 minutes.
• When the pork is at the desired temperature, remove it to a clean cutting board and cover it loosely with aluminum foil.
• Allow the meat to rest for at least 20 minutes before slicing.
• Slice the loin thinly and place on a platter for serving.
• Serve with a side of sauce

SMOKED TOP SIRLOIN ROAST RECIPE

Steps:

• Trim the roast of any excess fat. If desired, tie the roast up with kitchen twine.
• Rub the roast down with the sea salt and then rub the roast with the Montreal steak spice.
• Set up smoker for 250F using mesquite wood, or other wood of choice.
• Lay the roast on a smoker rack and smoke until 135, or until desired doneness.
• Remove the roast from the smoker and let rest for 10 minutes. Slice and serve.

SMOKED PORK LOIN

Steps:

• Make the dry rub by mixing the brown sugar, smoked paprika, salt, and pepper with the mustard and onion powders.
• Combine the apple cider vinegar and whiskey in a small glass.
• Trim off any excess fat or silver skin. Using the sharp end of a knife, poke a series of small holes in the outside of the roast.
• Rub the roast down with the apple cider vinegar and whiskey mixture.
• Coat the roast with the spice rub, making sure to get it everywhere.
• Smoke the pork loin roast for 2 ½ to 3 hours at 225℉ (107℃).
• The roast should smoke until the internal temperature in the thickest part of the roast reaches 145℉ (63℃).8
• Rest the roast covered with foil for 15 minutes before slicing it thin.

SMOKED PORK SIRLOIN ROAST

Steps:

• Combine all ingredients for the rub in a small bowl and stir. Pour the olive oil into the bowl last and mix until a paste forms.
• Rub the paste on all sides of the pork roast and let it marinate in the seasonings while your smoker preheats.
• Preheat your smoker to 225 degrees F.
• Place the seasoned roast directly on the smoker or place in a roasting pan and then on to the smoker if you would like to preserve the drippings for a pan sauce (instructions for pan sauce at the end of the post).
• Smoke until the internal temperature of your roast reads 142 degrees F. Remove from the smoker, cover loosely with foil, and allow to rest for 15 minutes. During this time, the carryover cooking will bring the roast up to the desired 145 degrees F internal temperature.
• To make a pan sauce from the drippings, place your roasting pan on your stove over low heat. Pour 1/2 cup of white wine into the pan and heat, stirring vigorously with a wooden spoon to loosen any browned pieces from the bottom of the pan.
• Reduce heat to simmer and slowly stir in the salted butter. Sprinkle in black pepper to taste.
• Slice your pork roast against the grain into 1/2 inch thick slices and drizzle with the pan sauce.