Pork Loin Sirloin Roast

Just Q'd a PLSR and it turned out really well so I thot I'd share it with you:
The result was a tender, moist, hickory flavored, nice looking piece of meat. It weighed almost 31/2 lbs.
Heavey rub with BRITU before placing it in a zip lock for about 6 hrs. Removed it and sprinkled a little more rub on it.

Seared it on a cast iron skellet. Basted it with Apple Juice twice while Qingd it for 2 hours at an average temp of 269. I had a hard time getting the temp down to my target of 250 so the meat took less time than I thought. Pulled it off at a Polder temp. reading of 151.

Let it rest for about 10 minutes.

Really good piece of meat!

If you're interested!
Larry

Sweet! Sounds good.

I decided to try something that I may or may not regret...Q'ing a pork sirloin roast wrapped in banana leaves. I put on a heavy rub and left it in the fridge overnight. I had problems with wrapping it with the banana leaves so I did the best I could. I made a bowl, large opening at the top, with aluminum foil to keep it together. The plan is to keep the temp at 225-250 for however long it takes. Will update when finished...