Sirloin roasts.

Discussion in 'Pork' started by ron burgundy, Jul 25, 2014.

  1. ron burgundy

    ron burgundy Fire Starter

    I'm doing three 3 lb roasts tomorrow. Shouldn't it take as long as 1 3lb roast?
  2. hickorybutt

    hickorybutt Smoking Fanatic

    It should... At least somewhat close. As long as you keep the same temperature as you would have with only 1. It takes a little more fuel to hold temp when you have your smoker loaded down with more meat. I've smoked 1 pork butt and it took about the same time as when I cooked 2 pork butts + a brisket at the same time.
  3. ron burgundy

    ron burgundy Fire Starter

    It will be getting 1800 watts the whole time. About 250 degrees.
  4. ron burgundy

    ron burgundy Fire Starter

    Either Butt Rub or Mc Cormick's pork rub. Maybe both. Also a Dr. Pepper/Worcester spritz as well.
  5. ron burgundy

    ron burgundy Fire Starter

    1.5 hrs/lb sound close?
  6. venture

    venture Smoking Guru OTBS Member

    Pork sirloin roast?  I like to pull those at about 135 and loosely tent with foil for a short rest.  Then slice and serve at medium or a tad less?

    1.5 hours per LB?  That would be way too well done for me?  As always better done with a meat therm.

    These are a lean cut of pork. Very tender and juicy when not overcooked.

    I don't recommend trying to treat them like a pork shoulder.

    Good luck and good smoking.
    Last edited: Jul 25, 2014
  7. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    145 is the safe internal temp for pork. Those roasts depending on how thick they are won't take very long to get to that temp at 250. Sirloin tips and loins are a different cut and don't need to be cooked to higher temps like butts and shoulders. These are slicing cuts not pulling cuts.
    Last edited: Jul 26, 2014
  8. venture

    venture Smoking Guru OTBS Member

    With pull temp at 135 to 140 and a good tented rest, the internal temp on these will rise to 145 as Case was careful to point out to you as the recommended minimum temp for intact muscle pork meat.

    High internal temps will dry them out. 

    The sirloin is also great when sliced for cutlets.  Tender, juicy, and reasonably priced compared to the rest of the loin. The cutlets also need to be cooked carefully so as not to dry them out.

    Good luck and good smoking.

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