Smoked up a boneless pork sirloin roast on my pitboss and it turned out fantastic! I hit this with an olive oil binder and dusted it with Tiger seasoning, Italian herbs and cayenne pepper. Ran it on my smoker at 200 until I reach an internal temp of 145. Will be doing this one again.
by FulIChubb
3 Comments
that looks amazeballs
pork the other other white meat
super underrated. we do this and thin slice/sear for ham sandos. or slice/dice for salads. or slice for grilled cheese.
This kind of roast is why I want to buy a deli slicer. If only I had the space to store the damn thing.