pork loin sirloin?

Discussion in 'Pork' started by tims77, Jul 29, 2008.

  1. tims77

    tims77 Fire Starter

    trying my first long smoke tomorrow

    grocery store had a 'pork loin sirloin' cheap

    it is dry rubbed and in the fridge tomorrow....little one, 6lbs

    any insight as to the cut of meat? going to pull it.....instructions sound simple, just unsure of the nature of the cut of meat?

    i found this:
    Pork loin sirloin roast contains hip bone and backbone. The largest muscle is the eye of loin, separated from the smaller tenderloin muscles by finger bones. It is usually prepared by roasting.
  2. cbucher

    cbucher Meat Mopper

    Don't know about pulling a loin, have always sliced them.
  3. pops6927

    pops6927 Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    The sirloin is at the rear end of the loin, angle cut off the ham. It is the same as hip and flatbone beef sirloin left in a roast. It has two bones in it, the flat bone of the sirloin and joined to it is the hip bone, so it's wastier than the loin section preceding it (which is like the Porterhouse section on a beef loin). But, it's tender meat and lean, it can cook dry if you cook it too long as it has little connective tissue or internal fat.
  4. ronp

    ronp Smoking Guru OTBS Member SMF Premier Member

    I don't think pulling is a good idea.If it were me I would shoot for 145'. What Pops said about dryness. Just MHO, though.
  5. meat-man

    meat-man Smoking Fanatic SMF Premier Member

    He said it best
  6. williamzanzinger

    williamzanzinger Smoking Fanatic OTBS Member

    I used the pork sirloin here but I cured it first then smoked it. Made some great sliced bacon and I threw some in a pot with cabbage, carrots and potatoes for an awesome new england boiled dinner. Like the other guys said. Not cured I wouldnt take it past 150 and slice.
  7. tims77

    tims77 Fire Starter

    slicing seems to be the consensus......150 and a long rest?

    i'll also do some ABT's, jalapeno cornbread and rice....slicing will be just fine

    also going to try smoking some corn, too
  8. tims77

    tims77 Fire Starter

    took the loin out at 158....rested in the cooler for an hour and a half....good smoke ring, perfect moisture content.....very, very good

    pablanos stuffed with fresh corn sliced from the cob, cream cheese, cheddar & spices - excellent!

    smoked corn - will i EVER eat it any other way??? olive oil, salt & pepper....tied up with leftover husk.....1.5 hours at 250ish....apple & hickory smoke.....damn good

    and some smores from last night
  9. ronp

    ronp Smoking Guru OTBS Member SMF Premier Member

    Nice job, good presentation.[​IMG]

    Points for to you!!
  10. micker

    micker Fire Starter

    Looks great, I have to smoke some peppers soon. man that looks good!

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