Smoked Pork Sirloin Roast

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Smoked Pork Sirloin Roast

Smoked Pork Sirloin Roast

During these troubling Covid-19 times with reports of meat packing plants closing there are many ways of smartly and economically filling your freezers with your favorite cuts of pork, beef, and poultry. I prefer buying meat in bulk, custom cutting the meat, and vacuum sealing the cuts in portions for the two of us. Saved a nice chunk of cash by buying whole boneless pork loins at Costco. Yesterday I smoked a 2½ pound Sirloin Roast. I highly recommend you buy whole pork loins - all you need is a freezer, sharp knife, and a vacuum sealer. I just learned this morning that Costco is limiting people to only 3 meat items. Looks like a meat shortage may soon become an issue. Here's hoping that this doesn't turn out to be like the manufactured toilet paper shortage.

Seasoned Pork Sirloin Roast
Smoking Pork Sirloin Roast

Trimmed fat cap, excess fat, and silver skin from a 2½ pound Pork Sirloin Roast. Rubbed all sides of the Sirloin Roast with Roasted Garlic Extra Virgin Olive Oil and liberally seasoned all sides with my Pork Dry Rub. The recipe for the Pork Dry Rub can be found on page 169 of my cookbook, The Wood Pellet Smoker and Grill Cookbook. Used Silicone Hot Cooking Bands to shape and bind the seasoned roast for even cooking. Wrapped the seasoned Pork Sirloin Roast in plastic wrap and refrigerated overnight.

Preheated my Green Mountain Grills WiFi Controlled Davy Crockett Portable Wood Pellet Grill to 180ºF using 100% hard wood Premium Perfect Mix wood pellets. The Davy Crockett is perfect for smaller meals, for on the road in our RV and for a small family or two people.

Smoked Pork Sirloin Roast
Sliced Pork Sirloin Roast

Placed the Pork Sirloin Roast on a Teflon grill mat and smoked at 180ºF for an hour. The Teflon grill mat keeps the meat from sticking to your grill grates. After an hour of smoke I bumped the Davy Crockett pit temperature to 350ºF and cooked the roast until the internal temperature of the Pork Sirloin Roast reached 145ºF. Rested the smoked roast loosely under a foil tent for 10 minutes before slicing against the grain ... For planning purposes only - took a total of about 2½ hours which includes the preheat time - Always cook to internal temperatures!

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