Pork sirloin roast!

Discussion in 'Pork' started by jamesedw1, Dec 7, 2014.

  1. jamesedw1

    jamesedw1 Fire Starter

    So I'm still waiting for Christmas to get my thermometer for my meats, but I'm smoking a pork sirloin roast for pulled pork sandwiches. How long will that take? Any suggestions? Like I said I don't have my thermometer yet so I can't tell by temp thanks guys!
  2. b-one

    b-one Smoking Guru OTBS Member

    My only advise would be to not overcook it there's not usally a lot of fat in them.
  3. jamesedw1

    jamesedw1 Fire Starter

    Yea I wish I wouldn't have bought it. I was thinking it was something different, but Il male it work
  4. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    At 350 an average sized pork loin will take right around 1 hour to 1 1/2 hours to get to an IT of 145. I'd run out to the market and by a cheap dial meat probe. You can't leave them in while cooking (actually some you can). For $5-$8 better to be safe than sorry.
  5. [​IMG]  But I don't think it will get to pulling without being way to dry.

    Happy smoken.

    Last edited: Dec 7, 2014
  6. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Oops yep missed that, your sirloin roast isn't really for pulling. It's for slicing.

    For pulling you need to get a pork shoulder (Boston butt) or a picnic. Those are for pulling and need to cook till the IT hits 190-205. Only way I'd do one of those without a therm would be in the smoker for about 4 hours to get the smoke then into a crock pot until it pulls apart.
  7. oldschoolbbq

    oldschoolbbq Smoking Guru OTBS Member

    Braising , after a nice Smoke sauna , will be your best option here... place in a pan / some beef broth and cook at 300*F in the oven and go to 190*F and it should pull well... 
  8. jamesedw1

    jamesedw1 Fire Starter

    It took me 4 hours to cook it. And it wasn't tender enough for pulled pork. I pulled it out at 150 and it was juicy. Wish I could have kept it in another hour. It was really good!
  9. timberjet

    timberjet Master of the Pit

    How about next time treat it like a pork loin which is what it is. Filet it out and fill the middle with whatever you like and wrap in bacon? If you want pulled pork get a picknick or boston butt. I like loin out of the smoker at 135 and wrap/rest until it carries over to 140 or so.
    Last edited: Dec 8, 2014
  10. timberjet

    timberjet Master of the Pit

    And I just hate all these flowery names they come up with at the meat counter. Pork sirloin roast? My local store calls everything pork tenderloin. Ok that is my rant. sorry
  11. timberjet

    timberjet Master of the Pit

    pork chops are pork tenderloin steaks at the store here. geez. ok rant is really over now.

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