Monday, March 9, 2015

Smoked Pork Sirloin Tip

Jackie and I picked up a package of four Pork Sirloin 
Tips about 2.3 lbs each. We opened one and froze the rest.
We seasoned it with Melissa Cookston's Rub and Dijon Mustard 
then into the fridg. overnight
In the Egg @ 225* for a 3 hr. smoke with cherry wood for smoke
Pulled @140* interior temp.
Served with Garlic Mashed Potatoes and Swiss Chard and it was 
a wonderful meal

Recipes: 


Thanks for Lookin

Ross





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