Thai-Style Smoked Pork Sirloin
I happened to stumble across whole bone-in pork sirloins at the grocery store that I assume were mispriced for $.99/lb. So I hopped on that and bought a couple. $4 a piece; who can beat that?! I wanted to stuff it, roll it, and smoke it. So when I smoked that joint, I thought, hey. Let’s bone out the sirloin and stuff it, roll it, and smoke it. I wanted to do something different with it. I first hammered down the sirloin so it was equal thickness to stuff and roll. I decided to give the sirloin a Thai inspired flavor. The brine contained ingredients that you’d find in a lot of Thai cuisine: palm sugar, lemongrass, garlic, birds eye chilies, lime, shallots, Thai basil. The sirloin was only 3lbs, so it needed no more than 4 hours to brine. I put a layer of shallots and lemon and lime basil from my garden across what will be the inside of the sirloin. I then rolled it up and tied it with butchers twine. I pat it dry and let it rest at room temp for an hour.When it dame time to smoking the sirloin, I preheated my smoked 250 degrees. At the 2 hour mark, I took the temp with a thermometer. For pork sirloin, you want the internal temp to read between 145-150 degrees. It was done at that point. Let the pork rest for at least 15 minutes before slicing. It turned out really juicy and flavorful. It really absorbed a lot of the Thai brining ingredients, giving the sirloin that sweet, salty, savory, spicy, sour essence.
Servings: 4
Equipment
- Meat Mallet
- Butchers Twine
- Electric Smoker
- Probe Thermometer
Ingredients
- 3 lbs pork sirloin
- 2 shallots sliced
- 1/4 cup Thai basil
Brine
- 1/2 gallon water
- 1/2 cup sea salt
- 1/2 cup palm sugar
- 1/4 cup fish sauce
- 6 garlic cloves minced
- 3 birds eye chilies chopped
- 2 stalks lemongrass chopped
- 2 shallots sliced
- 1 lime juiced
- 3 bay leaves
Wood Chips
- hickory wood chips
- cherrywood chips
Instructions
- Mix all of the brining ingredients together.
- Brine the pork sirloin for 4 hours.
- I layed out the pork sirloin and hammered it to an equal thickness to roll and tie it. Spread a layer of sliced shallots and Thai basil across the sirloin.
- Roll it up and tie with butchers twine. Pat the outside dry with paper towel and let rest at room temp for an hour before smoking.
- Preheat your smoker to 250 degrees. Smoke the sirloin for 2 hours. Using a probe thermometer, pull the pork once it reaches an internal temperature of 145-150 degrees.
- Let rest for at least 15 minutes before carving.
- Slice into 1/4” thick slices.
