Memphis Style Pulled Smoked Sirloin Roast Recipe 365 Recipes

MEMPHIS STYLE PULLED SMOKED SIRLOIN ROAST RECIPE - (3.6/5)

Steps:

• MIX RUB IN A BOWL AND PLACE IN AIR TIGHT CONTAINER. PREPARE ROAST TRIM EXCESSIVE FAT. SEASON WITH MEDIUM TO HEAVY COAT OF RUB, PLACE IN TUPPERWARE TYPE CONTAINER, COVER AND PLACE IN FRIDGE OVER NIGHT REMOVE FROM FRIDGE AND PLACE ON COUNTER TO COME UP TO ROOM TEMPERATURE. PREPARE YOUR SMOKER BRING UP TO TEMPERATURE OF 225 F AND ADD IN SMOKING CHIPS . OAK AND MAPLE ARE BEST HERE. PREHEAT FOR 30 TO 45 MINUTES. START THE CHIPS SMOKING, PLACE THE ROAST ON THE RACKS AND INTO THE SMOKER, SMOKE FOR NO MORE THEN 4 HOURS, AFTER THE SMOKE PROCESS APPLY 3 COATS OF YOUR FAVOURITE BBQ SAUCE LETTING IT CARAMELIZE BETWEEN COATS. CONTINUE TO COOK IN THE SMOKER TILL AN IT OF 190 TO 210F TEST WITH A FORK SEEING HOW EASY IT PULLS APART.. IF EASY REMOVE AND SHRED WITH FORKS. BASTE WITH YOUR FAVOURITE BBQ SAUCE AND LET CARAMELIZE IN SMOKER STARTING AT 185 F I.T. PLACE ON HAMBURGER BUNS AND SERVE

MEMPHIS PULLED PORK

Steps:

• Spread onion slices and garlic cloves in the bottom of a slow cooker; stir in beef broth, barbeque sauce, brown sugar, cider vinegar, and pepper. Add pork roast.
• Cover and cook on Low for 6 to 8 hours. Remove pork from slow cooker. Strain juices and return to the slow cooker. Mix water and cornstarch in a bowl; stir into juices until sauce is thickened.

MEMPHIS-STYLE PULLED PORK

Steps:

• Gather the ingredients.
• In a medium mixing bowl , combine rub ingredients into a paste. Coat pork shoulder with rub, cover with plastic wrap and refrigerate 1 hour.
• Preheat smoker and prepare for an 8-hour smoke. Make sure wood chips are soaked and drained before using them. Add charcoal and wood chips as necessary to keep the temperature low, or between 200 and 225 F/95 to 110 C. Smoke pork shoulder for about 8 hours or until internal temperatures reach 185 F/85 C.
• Once the pork is cooked, remove from the smoker. Wrap tightly in foil and allow to sit for an hour. While pork is resting, prepare finishing sauce. Blend together everything except the ketchup.
• Pour into a saucepan and add the ketchup. Simmer over low heat for 15 minutes. Remove from heat and set aside.
• Unwrap pork butt and shred. Combine pork with 1/3 of the table sauce. Keep warm and serve on white bread buns with remaining sauce on the side. Top with coleslaw .
• Enjoy!