Pork Sirloin Times?

Discussion in 'Pork' started by culinaryeats, Mar 29, 2012.

  1. culinaryeats

    culinaryeats Newbie

    My wife grabbed some Sirloins instead of Butts at the store earlier. I'm going back to get a Butt and going ahead and smoking one of the Loins but I was curious if anyone has a time frame I'm looking at for a 225 smoke? Saturday I have a lot of people coming over so I'm doing a Butt, Sirloin and 2 whole chickens.

    My Butts usually take about 8 hours, chickens 6 if whole and a little over 4 if spatchcocked.

    Ideas?
     
    Last edited: Mar 29, 2012
  2. From what I've learned here, usually figure about 1.5-2 hrs per pound for the butts. Is the other pork sirloin or pork loin-there is a difference-and is it a whole piece or chops? The loin is what we make Canadian Bacon out of and is super lean. 
     
  3. venture

    venture Smoking Guru OTBS Member

    The sirloin is a much leaner cut, although in many ways a superior cut.  Don't plan on pulling it.  I would pull it at 135 to 140 Inernal Temp and slice.

    It is a wonderful cut.  Makes great Canadian bacon, chops or roasts.  Just not a candidate for pulling.

    Good luck and good smoking.
     
  4. culinaryeats

    culinaryeats Newbie

    Yes sorry they are both Sirloins. I'm trying to get a worse case time frame on having everything done by 2pm. Planning on starting the butts at 4am. Everything but the chickens are around  5lbs.
     

Share This Page