Smoked Pork Sirloin Roast
Pork sirloin roast brined overnight, coated with olive oil and rub, then smoked with apple wood and rested before slicing.
Servings 6 servings
Ingredients
Roast
- 1 pork sirloin roast weight not stated; remove netting and separate stacked pieces if present
- extra virgin olive oil enough to coat
- Jeff's original rub as needed
Basic Brine
- 1 gallon water
- 1 cup kosher salt
- 1 cup light brown sugar dark brown also works
Olive Oil and Rub Baste
- ½ cup extra virgin olive oil
- 2 TBS Jeff's original rub
Instructions
- Dissolve kosher salt and brown sugar in the water. If heating other flavor additions in part of the water, cool the completed brine before adding meat.
- Remove netting and separate stacked roast pieces if present. Cover with cold brine in a food-safe bag or container and refrigerate for 12–16 hours.
- Remove from brine, rinse and pat dry. Coat all sides with olive oil and season generously with rub.
- Prepare the smoker for 225–240°F using apple or another preferred smoking wood. Place roast pieces directly on the grate.
- Mix olive oil and rub for the baste, stirring during use. Brush over the meat about every hour and a little just before serving.
- Smoke about 2 hours. The source removes the meat at about 140°F, expecting carryover to about 145°F while resting; monitor the center with a meat thermometer.
- For the optional reverse sear, transfer to a preheated very hot grill at about 135°F, sear a few minutes per side and remove at about 140°F for the same carryover finish.
- Tent with foil and rest about 20 minutes. Slice about 1/2–3/4 inch thick and serve.
Notes
Timing depends on the size of the individual roast pieces. The source does not specify roast weight or serving yield. The main smoke finish and optional grilled finish are alternatives, and both follow the source's carryover-temperature approach.
Estimated servings: Best-estimate yield for a typical pork sirloin roast; the original does not state its weight, so adjust for the actual roast and portion size.