The BBQ BRETHREN FORUMS.


Forum Portal Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

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.


Reply
Thread Tools
Unread 03-05-2010, 02:35 PM   #1
hillbilly
Got Wood.
 
Join Date: 01-11-10
Location: hackett arkansas
Downloads: 0
Uploads: 0
Default sirloin end roast

what is it ,and what is best way to smoke it thanks for input
hillbilly is offline   Reply With Quote


Unread 03-05-2010, 03:22 PM   #2
HeSmellsLikeSmoke
somebody shut me the fark up.
 
HeSmellsLikeSmoke's Avatar
 
Join Date: 04-02-07
Location: Warren, Vermont
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by hillbilly View Post
what is it ,and what is best way to smoke it thanks for input
Pork?
__________________
Jim - Another transplanted Texan
Former KCBS CBJ

Large and Medium Big Green Eggs , Black 18.5" WSM, Blue Weber Performer - Stainless, Green Weber OTG Kettle , Brinkmann SnP Pro, and a Stainless UDS. One retired Portable Kitchen grill.

Red Thermapen, Maverick ET-732, EdgePro Apex Sharpener.

Avatar is the original 1951 Weber Kettle
HeSmellsLikeSmoke is offline   Reply With Quote


Thanks from:--->
Unread 03-05-2010, 03:27 PM   #3
aquablue22
Babbling Farker

 
aquablue22's Avatar
 
Join Date: 11-26-08
Location: Ormond Beach, Florida
Downloads: 0
Uploads: 0
Default

It's probably the same as a sirloin tip roast, the end of a large sirloin roast. Marinate it in Italian salad dressing for several hours or longer and smoke it until about 145 (med rare) remove and wrap tightly in foil let it rest for at least 45 minutes. Slice thin and enjoy...............
__________________
Weber Spirit E-310 Gasser
1 - Big Green Egg - Large
2 - 22.5 Weber Kettles
2 - 18.5 Weber Kettle
2 - Super FAST, Super ACCURATE Green Thermapen1 splashproof)

"A good friend will come and bail you out of jail, your best friend will be sitting right beside you on the bench saying "What a Ride!" WooHoo
aquablue22 is online now   Reply With Quote


Thanks from:--->
Unread 03-05-2010, 03:36 PM   #4
HeSmellsLikeSmoke
somebody shut me the fark up.
 
HeSmellsLikeSmoke's Avatar
 
Join Date: 04-02-07
Location: Warren, Vermont
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by aquablue22 View Post
It's probably the same as a sirloin tip roast, the end of a large sirloin roast. Marinate it in Italian salad dressing for several hours or longer and smoke it until about 145 (med rare) remove and wrap tightly in foil let it rest for at least 45 minutes. Slice thin and enjoy...............
I believe that a sirloin tip roast is beef and a sirloin end roast is pork. But, i have already been wrong several times today.
__________________
Jim - Another transplanted Texan
Former KCBS CBJ

Large and Medium Big Green Eggs , Black 18.5" WSM, Blue Weber Performer - Stainless, Green Weber OTG Kettle , Brinkmann SnP Pro, and a Stainless UDS. One retired Portable Kitchen grill.

Red Thermapen, Maverick ET-732, EdgePro Apex Sharpener.

Avatar is the original 1951 Weber Kettle
HeSmellsLikeSmoke is offline   Reply With Quote


Thanks from:--->
Unread 03-05-2010, 03:58 PM   #5
boatnut
is One Chatty Farker

 
boatnut's Avatar
 
Join Date: 03-22-05
Location: Ohio
Downloads: 0
Uploads: 0
Default

do what aquablue suggests. in addition, perhaps cut a few slits in it and insert some sliced garlic. main thing is not to take over 145.
__________________
Mike

GOSM smoker (gas)
Masterbuilt (electric)
Weber Kettle
Weber Gasser (2)
Weber WSM


I'd rather have a bottle in front of me then a frontal lobotomy
boatnut is offline   Reply With Quote


Thanks from:--->
Unread 03-05-2010, 04:07 PM   #6
hillbilly
Got Wood.
 
Join Date: 01-11-10
Location: hackett arkansas
Downloads: 0
Uploads: 0
Default

yes it is pork how do i smoke it , to pilled temp or medium rare
hillbilly is offline   Reply With Quote


Unread 03-05-2010, 04:18 PM   #7
bigabyte
somebody shut me the fark up.

 
bigabyte's Avatar
 
Join Date: 05-10-06
Location: Overland Fark, KS
Downloads: 1
Uploads: 1
Default

Medium rare, it is lean.
__________________
Crockpot Bigglesworth
3rd Degree Verified Crockpot Ninja
Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Are you MOINK Certified?
Sole recipient of the Silverfinger and fingerlickin Awards!

Don't forget about the BBQ Brethren Throwdown Thingies!
The Secret Squirrel Society doesn't exist - Zero Club member
bigabyte is online now   Reply With Quote


Thanks from:--->
Reply

Similar Threads
Thread Thread Starter Forum Replies Last Post
Standing Rib Roast - 4 bone, 10 1/2 lb, loin end (a.k.a. small end or first cut) WOW! Mister Bob Q-talk 38 12-29-2011 05:33 PM
3.5 lb pork sirloin end roast energyzer Q-talk 13 09-25-2010 08:18 PM
Sirloin Roast? DC-Q Q-talk 7 02-08-2010 07:04 PM
Sirloin Roast Stiltz6ft9in Q-talk 18 07-21-2008 05:53 AM
Pork loin sirloin end Roast? Norcoredneck Q-talk 3 03-02-2007 06:57 PM

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Loading



All times are GMT -5. The time now is 10:10 AM.


Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts