BWJ
Well-known member
I was at the market today and they had some bone in Sirloin pork roasts on sale so I picked up a four pounder and decided to smoke it in my new UDS. I have never cooked a Sirloin pork roast before so I am kinda just winging it. I threw on a mustard slather and a few fistfulls of my own rub and threw it on the UDS with a mixture of Kinsford Comp and hickory at a temp of around 250. Its been 4 hours and I checked the temp of the roast and its sitting at around 140 internal. I wrapped it in foil, basted it with some cider vinegar, and threw it back on the fire. I am shooting for an internal temp of 190 and after that I will wrap it and toss it in the cooler for a a couple hours in hopes of getting some good pulled pork for my lunches this week.
Anyway just posting this to get any input on my method for this cut of meat.
:becky:
Anyway just posting this to get any input on my method for this cut of meat.
:becky:
