Bone-in pork sirloin roast
What do you guys and gals do with these?
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It's a lean cut so smoke like a pork loin and go to 145ish i would think it would come out great. You gonna brine it?
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I thought about curing it.
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I'm with Kieth on the cook and temp.
Cureing it may make it more hammy tasting |
I don't care if it turns into ham.
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Oh ok then cure away my friend! :laugh:
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I have never cooked one and I have one in the freezer.
I didn't really know what to do with it. I think it would be a pain to try to slice with the bone in it. |
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I get your point. :laugh:
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