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Smoke and Awe

Still cookin'; not just lookin'. Pork Sirloin bone-in roast

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I know it's turkey time, but somehow my taste buds have been craving a good roast pork.  Found this nice little bone-in sirloin roast in the markdown bin, so thought I'd try out my margarita mix brine with a rub heavy on the paprika, and garlic clove inserted in the meat.  I have trouble keeping the sirloin IT at a lower temperature, because I really want it to have the mouth feel of a butt, but the marinade helped, and I pulled it at 145.  Just a little pecan and apple for smoke.  I did the dry rub as a paste, then marinated in straight margarita mix for 24 hours.  Roasted at 300-325 degrees.  Weather's going to turn and I'm only making rolls for Thanksgiving, but looking forward to all of your posts about what you cooked.


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1 hour ago, Panchango said:

Nice pork roast.  The smell of fresh bread filling the house is a delight..


It decided to get cold here with a high below freezing and the low well below.  I have given some thought to using my oven this year.

Yeah, I know, it's not about the kamado but about the kook (I mean cook) when it's that cold.

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