Sirloin Roast Experiment

Discussion in 'Pork' started by musicturtle, Mar 5, 2016.

  1. musicturtle

    musicturtle Newbie

    I have smoked several pork shoulders for pulled pork in the past and they have turned out well enough. My wife finds the meat too greasy though so I decided to try a  4 lb bone-in sirloin roast last night.I do not brine because I need to watch my sodium intake, so I just use a homemade low sodium rub. I smoked it in my modified Weber kettle at about 285-300 for about 6.5 hours until it got up to 175 internally. Let it rest for 30 minutes.

    The bone pretty much slid right off and the meat pulled quite nicely to my surprise. I thought because it was so lean it would be extremely dry but it turned out quite nice with a little vinegar sauce. And it definitely was less greasy.

    Anyway, thought I would share because everywhere I read I was told this would not work, but I found that it produced pretty much exactly what I wanted.

    Happy smoking!
  2. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Very interesting, I would have thought at that IT it would have been dry too.

    Glad it turned out well for you!

  3. lamar

    lamar Smoking Fanatic SMF Premier Member

    Last edited: Mar 5, 2016
  4. musicturtle

    musicturtle Newbie

    Don't get me wrong, it is on the dry side, probably too dry for most. But I was trying to get a less fatty/greasy product, which I guess some would call dry. I was just surprised that I was able to pull it so easily and the bark/smoke ring really turned out as well. From what I had read, the sirloin tip is better for slicing if boneless and braising if bone in.

    I read you recipe for Smoked Pork Sirloin, though yours was boneless so I added time and temp to mine. But I did take your advice and basted the meat to help keep the moisture in there.
  5. johnnie walker

    johnnie walker Smoking Fanatic

    musicturtle, I'm glad to hear that the pork sirloin turned out good for you.

    One of the local grocery stores runs them on sale now and then and I have 4 of them sitting in the freezer now. I usually bone them out and make sausage out of them.

    I'll have to try one for some pulled pork one of these days.
  6. musicturtle

    musicturtle Newbie

    Here's how it looked with some sauce and bread.

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