Pork Sirloin Roast

Tricky · 04-30-2011, 06:56 PM

Throwing a little pork "sirloin" roast on the UDS. These come in threes cryopacked from Costco -- each roast is just 2-3 pounds.

Not sure whether this meat will even pull if I go low and slow and take the internal temp up around 195. Anyone have experience smoking this cut?

Meat Burner · 04-30-2011, 07:14 PM

Tricky, maybe someone will chime in here that knows more about this. I would think a serloin roast would be too lean to go low and slow. How thick are they?

Tricky · 04-30-2011, 08:10 PM

These are pretty lean. I only threw one on as an experiment. I'd say its about the size of a large grapefruit. I foiled with apple juice around 160 and its around 175 now but I don't think there's probably much reason to take it up any further. I don't think there's enough fat inside, so its probably just getting overcooked and dry. We'll see.

Tricky · 04-30-2011, 08:42 PM

It was 187 next time I checked it, so I took it off and rested it. It was very lean and sliced well with a nice smoke ring. But as I suspected, not enough fat to keep it really moist, so I could have cooked faster and pulled it off at around 160.

Threw a few slices on a roll with homemade BBQ sauce - not a bad snack!

40xb · 04-30-2011, 09:05 PM

pics?

SmokinGuitarPlayer · 04-30-2011, 11:31 PM

Would love to see some pics of this.

Meat Burner · 05-01-2011, 12:55 AM

Tricky, that was what I thought might be the case. Lucky guess on my part. If doing low and slow with beef, a chuck cut works well as it has a lot of fat marble in the meat. How thick were the cuts of meat? Grilling may be a better option. Just chiming in bro.

Tricky · 05-01-2011, 03:59 AM

https://lh5.googleusercontent.com/_P...0/IMG_0621.JPG

OK, the "roll" was really just a hot dog bun, but give me a break: my wife is out of town and I haven't been to the grocery store.

I've made much better, but I've also made much worse. ;)

El Ropo · 05-01-2011, 12:52 PM

I'd cook it like a pork loin, hot and fast, and pull when IT is 140, then wrap and rest for at least an hour to allow temp to climb up a bit more, and let moister redistribute. Final temp will be 145-150, and the pork will be moist and tender.

IMO, any internal temp over 150 would be pork abuse in this case :)

Tricky · 05-01-2011, 11:46 PM

It pretty much IS a loin, so I agree that you'd cook it the same. I had my temps wrong - 140 seems about right.

I abused this pork, but it still tasted good. Would have been much more moist if I would have pulled it off much earlier.

yelonutz · 05-02-2011, 12:59 AM

I bought the same cut at our Costco. I made it into "Char Sui" with a recipe from Landarc. I grilled it on my new Santa Maria grill. It came out moist and fantastic. Hot and fast is the way to go with this cut.

NUTZ

04-30-2011, 06:56 PM	#1
Tricky is one Smokin' Farker Join Date: 12-06-10 Location: Ventura County, CA	Pork Sirloin Roast Throwing a little pork "sirloin" roast on the UDS. These come in threes cryopacked from Costco -- each roast is just 2-3 pounds. Not sure whether this meat will even pull if I go low and slow and take the internal temp up around 195. Anyone have experience smoking this cut? __________________ Rec Tec with bull horns -- UDS (Big Blue) -- 2 Weber kettles -- Weber gasser -- DCS outdoor stainless built-in nat. gasser with smoker box and rotisserie -- Dutch ovens a-plenty -- bright yellow can't-lose-me Thermapen

04-30-2011, 07:14 PM	#2
Meat Burner Quintessential Chatty Farker Join Date: 02-22-07 Location: Springfield, MO	Tricky, maybe someone will chime in here that knows more about this. I would think a serloin roast would be too lean to go low and slow. How thick are they? __________________ my avatar swiped fatties from the plate....look how sorry he is. ________ Meat. NB Bandera with mods Weber 22 .5" x 2, 26.75" x 1 UDS x 3 KCBS CBJ Created "The Great Spam Revelation of 2011." www.bbq-brethren.com/forum/showthread.php?t=111155

04-30-2011, 08:10 PM	#3
Tricky is one Smokin' Farker Join Date: 12-06-10 Location: Ventura County, CA	These are pretty lean. I only threw one on as an experiment. I'd say its about the size of a large grapefruit. I foiled with apple juice around 160 and its around 175 now but I don't think there's probably much reason to take it up any further. I don't think there's enough fat inside, so its probably just getting overcooked and dry. We'll see. __________________ Rec Tec with bull horns -- UDS (Big Blue) -- 2 Weber kettles -- Weber gasser -- DCS outdoor stainless built-in nat. gasser with smoker box and rotisserie -- Dutch ovens a-plenty -- bright yellow can't-lose-me Thermapen

04-30-2011, 08:42 PM	#4
Tricky is one Smokin' Farker Join Date: 12-06-10 Location: Ventura County, CA	It was 187 next time I checked it, so I took it off and rested it. It was very lean and sliced well with a nice smoke ring. But as I suspected, not enough fat to keep it really moist, so I could have cooked faster and pulled it off at around 160. Threw a few slices on a roll with homemade BBQ sauce - not a bad snack! __________________ Rec Tec with bull horns -- UDS (Big Blue) -- 2 Weber kettles -- Weber gasser -- DCS outdoor stainless built-in nat. gasser with smoker box and rotisserie -- Dutch ovens a-plenty -- bright yellow can't-lose-me Thermapen

04-30-2011, 09:05 PM	#5
40xb Got Wood. Join Date: 03-25-11 Location: WI	pics? __________________ Dude who bought new stuff and will probably mess it up.

04-30-2011, 11:31 PM	#6
SmokinGuitarPlayer Full Fledged Farker Join Date: 02-23-09 Location: Shillington, Pa.	Would love to see some pics of this. __________________ Tasty Licks BBQ Supply sells Green Mountain Grills, Meadow Creek, Big Green Egg, Grilldome and Primo Ceramic Grills / smokers, Weber, Hasty Bake, Memphis Grills, Traeger and Cajun Injector. Great accessories like Grill Grates and Firewires, Maverick Thermos and all the grillin tools you could ever need. Competition supplies like gloves, pans, etc. BBQer's Delights, Green Mountain, and Cookin' pellets. A HUGE selection of the best lump charcoal, and some of the best sauces and spices going. We're also pizza making specialists and Forno Bravo Dealers. [URL="http://www.tastylicksbbq.com"]Tasty Licks BBQ Rubs & Sauces[/URL] [URL="http://www.fredsmusicandbbq.com"]Fred's Music & BBQ Supply Online Store & Showroom www.fredsmusicandbbq.com[/URL] -

05-01-2011, 12:55 AM	#7
Meat Burner Quintessential Chatty Farker Join Date: 02-22-07 Location: Springfield, MO	Tricky, that was what I thought might be the case. Lucky guess on my part. If doing low and slow with beef, a chuck cut works well as it has a lot of fat marble in the meat. How thick were the cuts of meat? Grilling may be a better option. Just chiming in bro. __________________ my avatar swiped fatties from the plate....look how sorry he is. ________ Meat. NB Bandera with mods Weber 22 .5" x 2, 26.75" x 1 UDS x 3 KCBS CBJ Created "The Great Spam Revelation of 2011." www.bbq-brethren.com/forum/showthread.php?t=111155

05-01-2011, 03:59 AM	#8
Tricky is one Smokin' Farker Join Date: 12-06-10 Location: Ventura County, CA	The pics https://lh5.googleusercontent.com/_P...0/IMG_0621.JPG OK, the "roll" was really just a hot dog bun, but give me a break: my wife is out of town and I haven't been to the grocery store. I've made much better, but I've also made much worse. ;) __________________ Rec Tec with bull horns -- UDS (Big Blue) -- 2 Weber kettles -- Weber gasser -- DCS outdoor stainless built-in nat. gasser with smoker box and rotisserie -- Dutch ovens a-plenty -- bright yellow can't-lose-me Thermapen

05-01-2011, 12:52 PM	#9
El Ropo Quintessential Chatty Farker Join Date: 10-06-10 Location: Austin, TX Name/Nickname : Roger	I'd cook it like a pork loin, hot and fast, and pull when IT is 140, then wrap and rest for at least an hour to allow temp to climb up a bit more, and let moister redistribute. Final temp will be 145-150, and the pork will be moist and tender. IMO, any internal temp over 150 would be pork abuse in this case :) __________________ 22.5" WSM nicknamed Fuel Hog! Rescued 22.5" OTS. 18.5" OTS. SJS Mini-WSM. Building UDS ver 2.0. HEB briqs (rebranded Royal Oak). Pecan/Hickory/Cherry/Apple/Peach woods. 2016 Fuji Absolute 2.0 LE (for burning off all the great BBQ)

05-01-2011, 11:46 PM	#10
Tricky is one Smokin' Farker Join Date: 12-06-10 Location: Ventura County, CA	It pretty much IS a loin, so I agree that you'd cook it the same. I had my temps wrong - 140 seems about right. I abused this pork, but it still tasted good. Would have been much more moist if I would have pulled it off much earlier. __________________ Rec Tec with bull horns -- UDS (Big Blue) -- 2 Weber kettles -- Weber gasser -- DCS outdoor stainless built-in nat. gasser with smoker box and rotisserie -- Dutch ovens a-plenty -- bright yellow can't-lose-me Thermapen

Similar Threads
Thread	Thread Starter	Forum	Replies	Last Post
3.5 lb pork sirloin end roast	energyzer	Q-talk	13	09-25-2010 08:18 PM
Sirloin Pork Roast (bone in) on the UDS	BWJ	Q-talk	0	08-08-2010 11:37 PM
Pork sirloin roast smoke?	Kevin Garceau	Q-talk	3	03-20-2010 01:02 PM
Pork sirloin roast	sryan5	Q-talk	8	09-06-2008 03:43 PM
Pork loin sirloin end Roast?	Norcoredneck	Q-talk	3	03-02-2007 06:57 PM