If anything reminds me of my hometown of Memphis, TN, it’s slow cooked, smoked pork and Corky’s Barbeque sauce. I can certainly wield a spat on a grill any day of the week, but my husband was dubbed the “Grillmaster” of our family when we were engaged.
The night he proposed to me I had a catering event with the Culinary Arts Club at my university. As Vice President, I had to be there all day for prep work, cooking, and service. My husband drove in from Oxford after a long day of drill practice and wanted to surprise me. I had an inkling of what was going to happen, but didn’t expect him to arrive so soon. He walked into Shattuck Hall and I stood there, surprised alright, and covered in flour from making hundreds of banana beignets. Dr. Fitzgerald, the dean of our department, asked “Who are you?” I told him it was my boyfriend, Chris. He said, “Good!” and handed him an MUW Culinary Arts ballcap and his Chef’s coat. “Can you grill?,” he asked. Chris answered, “Yes, sir.” My poor soon to be fiancé (now husband) ended up grilling hundreds of chicken filets and filet mignons. By the time the event was over, we were able to go to a late movie and afterward he proposed to me under the Catherine Bryan Gazebo on campus. It was lovely, but I never expected he’d see me covered in flour and I doubt he expected to grill half the night! Thus, why he will always be my “Grillmaster.” He said he drove all the way back to Oxford with the windows down so his car would not smell like smoke….because he did! lol!
This post is based off of his Smoked Pork Sirloin recipe and how he prefers to set up the smoker. His technique makes the meat especially tender and full of flavor.
Setting up the Smoker
You will need:
Mesquite Wood Chunks, presoaked in water
In a charcoal starter, light charcoal by placing newspaper in the bottom and lighting. Let charcoal heat up for about 10 minutes and place in coal tray (the bottom tray). Leave wood chunks in water and place them in water pan (the middle pan). Finally, cover the cooking rack (the rack you will be cooking your meat product on) with aluminum foil and place meat on top. Now you’re smoking!!! Keep your temperature between 200 – 250 degrees F and add water to water pan as needed. This keeps the wood from drying out and allows the smokey flavor of mesquite to permeate the meat.
2lb Pork Sirloin
Stubb’s Herbal-Mustard Spice Rub
Corky’s Barbecue Sauce
Refer to “Setting Up Your Smoker” for how to get ready for this recipe! Before placing your Pork Sirloin on the smoker, rub Stubb’s Herbal-Mustard Spice Rub all over it. Place it on the foil covered cooking rack and smoke for a minimum of an hour per pound or until it reaches 160 degrees F. We cooked ours at 200 degrees F for 4 hours. The longer you smoke it, the smokier the flavor will be! Baste with Corky’s Barbecue sauce half an hour before you take it off the grill! Let the meat rest for 15-30 minutes and serve! Enjoy!