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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


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Old 11-17-2013, 04:13 PM   #1
okiej
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Default Pork Sirloin Roast in progress

Never cooked one of these, but that's what was on sale today. I like to learn so here we go. Injected it and rubbed it much like I do Butts. I read that this is a leaner cut and should be cooked hotter and to a lower IT. My target at the moment is 275-300 and plan on pulling at 145. I have read some pull at 160. I will see how it probes when the time comes and consider any suggestions from others. Thanks

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Old 11-17-2013, 04:43 PM   #2
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145 is a good temp to pull IMO. Can't wait to see.
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Old 11-17-2013, 05:24 PM   #3
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Man that looks good! Be sure & post the finished results!
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Old 11-17-2013, 05:50 PM   #4
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Thats gonna be some good tasting pork right there.
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Old 11-17-2013, 06:32 PM   #5
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I probed it at 145 and it still felt really stiff to me. So I let it cook till about 153. Then I pulled, wrapped in foil and rested for about 30 minutes with a thermometer in it. It climbed to about 156 and then fell to about 152 where I got hungry. Came out good. It was plenty juicy but not as tender as I would have liked. Not anywhere near tuff though. That maybe just the leaner cut. It did seem a little more tender in the less cooked areas, so maybe I should have pulled it sooner. I am trying to learn. Maybe the probe test is a little different on leaner cuts? I loved the taste, my wife not so much. I'll call it a win since we didn't have to order pizza!

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Old 11-17-2013, 07:21 PM   #6
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It doesn't matter with a lean cut of meat how it feels, probe tender doesn't apply to this particular cut, think of it as a pork loin. I always cook them to 137-140, then rest for 30 min, lightly tented under foil. During the rest, the internal temp will rise another 5-10 degrees, and the meat will relax. Then serve and enjoy. I just did one 4 nights ago, and it turned out fantastic. Moist, tender, and flavorful using pecan for smoke.
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Old 11-17-2013, 08:03 PM   #7
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Thank you. I suspected as much but needed confirmation. Otherwise I might continue to overcook and probe. I Really appreciate feedback so I can learn and improve. Thanks again!
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Old 11-17-2013, 08:38 PM   #8
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I cook loins to 135 wrap in foil and let carry over take it home to 140.
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