HELP-Pork Sirloin Roast

[93vpmod]

My wife asked me to smoke several pork butts for a 4th of July party at her best friend's house. Yesterday, her friend dropped off four 5lb. Pork Sirloin Roasts.

I have never seen or cooked this cut before.

After searches, I believe that cooking it "like a butt" would be a major mistake. Any help in terms of cook temperature, cook time, meat temperature when done and the best approach to serving would be greatly appreciated.

I originally planed on cooking on a Backwoods G2Chubby with RO briquettes and a bit of apple for smoke.

Thanks in advance for any advice. The good news, I have about ten pounds of grain-fed brisket flat to smoke along with it.

[1buckie]

This is what I used to use for "pulled pork" before I knew which end of the pig was up ^^^VVVV.........................


After years of injecting turkeys, tri-tip & the like, it seemed like the right thing to do & it can & will come out OK.....

there's nowhere near the amount of internal fat of a butt, so the ticket is to 'replace' it with a marinade that has at least some of an oily/ fatty consistency.....

I've used variously:
Creole butter (Tony's, Cajun Injector), Lawry's or equivalent lemon pepper, herb& garlic, or other marinades, strained out so the injector won't clog, Italian dressing (also strained) .....

Any of these, or a rub mix you like, dissolved in a lightly oily mixture (water / canola, or other oil you like the flavor of) shot all thru......
I use one like this, into a large coffee cup:

http://i1223.photobucket.com/albums/dd520/1buckie/SmokedChicken2-15-12024.jpg

These kinds of things I like, some folks will argue for less flavoring & that's OK, too......

http://i1223.photobucket.com/albums/dd520/1buckie/1st%202013%20chicken/8-30-13%20%20Labor%20Day/8-30-13LaborDay003.jpg

use the strained stuff as part of the outer rub if you like........

http://i1223.photobucket.com/albums/dd520/1buckie/1st%202013%20chicken/Mothers%20Day%20TriTip/MothersDayTriTip010.jpg

You can go Hot 'n' Fast, if you like...............

http://i1223.photobucket.com/albums/dd520/1buckie/Memorials%20July%202012/MemorialsJuly2012012-1.jpg

.....but it will just come out tough......low heat & long, braize in pans late in the game for extra moisture.........this works, I've done it A LOT ................








As long as you're wingin' it,then go "pigs on the wing" ..............

http://i1223.photobucket.com/albums/dd520/1buckie/1st%202013%20chicken/111/2011-09-26PinkFloydPigatBatterseaPowerStation03.jpg

[grantw]

No , ya cant do it like a butt, like a roast 145 internal, ya can low and slow it or hot and fast, myself I would go for 300-350 range. Ya could leave your water pan outand put them on the upper rack of the chubby

[93vpmod]

Thanks Buckie & Grant! I may break out the Pink Floyd for motivation...

I have a few bottles of creole butter and I will probably go with that.

Have a plan, now for the execution!

[Bigelow]

No , ya cant do it like a butt, like a roast 145 internal, ya can low and slow it or hot and fast, myself I would go for 300-350 range. Ya could leave your water pan outand put them on the upper rack of the chubby

Yup. If you bring it to 190 it will be as dry as sawdust. You could do it in the crock pot but not the same.

[mchar69]

Shoulda taken the roasts back and gotten butts.
I'd make some kind of gravy or chimichurri or something in case the inevitable happens - dry.

[1buckie]

OK, well maybe everybody's right & it won't work.....maybe they should just be done as med. rare roasts & sliced......


......or, hang out there, check the manual:

http://i1223.photobucket.com/albums/dd520/1buckie/Mid%20June%202012%20TriTip/MidJune2012TriTip001.jpg



& try what I detailed above, slowly bringing them to a gentle fall-apart doneness.....................



.

[93vpmod]

It is war...or at least time for some diplomatic concessions.

I backed out and had my wife pick up a few butts. I plan to pull the butts and possibly add some of the sirloin roast after slicing to add bulk to the pulled pork, unless the texture is too different. If worst comes to worst, I will be busy with the vacuum sealer with extra sliced sirloin roast.

Thanks again all!