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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 04-30-2011, 06:56 PM   #1
Tricky
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Default 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?
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Unread 04-30-2011, 07:14 PM   #2
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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?
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Unread 04-30-2011, 08:10 PM   #3
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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.
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Unread 04-30-2011, 08:42 PM   #4
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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!
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Unread 04-30-2011, 09:05 PM   #5
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pics?
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Unread 04-30-2011, 11:31 PM   #6
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Would love to see some pics of this.
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Unread 05-01-2011, 12:55 AM   #7
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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.
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Unread 05-01-2011, 03:59 AM   #8
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Default 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. ;)
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Unread 05-01-2011, 12:52 PM   #9
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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 :)
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Unread 05-01-2011, 11:46 PM   #10
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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.
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Unread 05-02-2011, 12:59 AM   #11
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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.

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