The Other White Meat
When I fire up my smoker, it's almost always because I have a chicken or two to smoke. I've done ribs, too, but chicken is by far the biggest excuse to find my applewood and get things going. And that was the reason most recently, too. Except I decided I should try my hand at rubbing a pork sirloin roast with a seasoning rub I made up moments before applying and toss that on the top rack in my smoker. That was a very good idea:
And here's where I wish I could share the amazing aroma that this moist, smoky roast soaked my patio and dining room with. It was nothing short of mouth-watering. The meat itself was perfectly done with a perfect smoke ring extended a couple of inches into the roast. The rub imparted a strong, spicy bite and the smoking left the meat with a lingering flavor that had me dreaming of it that night. And why not, when my serving plate looked like this:
Meals featuring smoked foods don't need a lot to be served alongside. I've been known to toss together a salad with whatever I have on hand, slice some watermelon, or even just grab a few handfuls of cherry tomatoes off the vine and nestle them alongside some fresh mozzarella. Grab your favorite summertime beverage and just savor the moment. Then start planning your next one!
- 1-2 tsp. ground chipotle pepper
- 2 tsp. granulated garlic
- 1 T. Northwoods Seasoning or another seasoning salt blend of your choice
- 2 tsp. ground coffee - choose your favorite variety
- 1-2 T. canola oil
- 1 (2-3 lb.) boneless pork sirloin roast
Prepare your smoker using the basic guidelines outlined here. You can use a wide variety of liquids in the drip pan, but I recommend opting for some kind of flavorful liquid that can offer additional flavor as it helps keep your meat moist.
While your coals are getting ready for smoking, prepare your roast. Combine the seasonings (chipotle pepper through ground coffee) to form a dry rub. Sprinkle this liberally all over your roast. Add the canola oil and rub the oil and seasonings into the roast, making sure there's a coating of the seasoning rub all over the roast.
Set the roast on the smoker and allow to smoke for 3-5 hours, depending on the size of your roast and the temperature of your smoker. I like to carefully press my thumb on the roast to check for doneness. When it feels like I'm pressing into the fleshy part of your palm near your thumb, your roast is done. Allow it to rest for at least 20 minutes before slicing it and serving it.
- Yields: 4 servings
- Preparation Time: Several hours / varying