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join me on my journey; first time smoking. boneless sirloin.

post #1 of 27
Thread Starter 
Hello there!

I'll be smoking a 3.6lbs boneless sirloin roast. This is my first time smoking, also my very first post.
I figured I'd sure my experience with yall. Maybe learn a thing or two on my way.
Game plan
Toss some rub on it, I've got cherry wood. Cook at 225, till its about 200.

I've got a masterbuilt sportsman elite gas smoker. (Picked it up on sale for 80$)

Biggest question right now is top rack or bottom rack?
post #2 of 27
Thread Starter 
Not letting me post any pictures:(
post #3 of 27

Welcome. Boneless sirloin pork roast? hmmm.... Is that a Beef roast you have there? If you could stop by Roll call and introduce yourself we can give you a proper introduction. Pictures help as well as including a general location to your profile so we know kind of what the weather is like and so forth in your area.

post #4 of 27
Thread Starter 
Will do. I'm in Gibsonville Nc

It's definitely pork. That's what the pack said. If I can get this thing to post some pics maybe help me identify what I have here.
post #5 of 27



I think your first few posts have to be reviewed before they let you post a picture. Filters out the spammers I guess. I am thinking this is a loin you are smoking. I do my loins one of a few ways. I like to filet them open and stuff them with something. The last one was jalapeno's and cream cheese. I also like to wrap them in bacon as it helps to keep it moist. Pork loin is very lean without much fat for moisture. Do you have a good reliable thermometer for your smoke chamber and another one for the meat? I only cook my loins to about 135-140 degrees as an overcooked loin is dry. Some folks brine them to add even more moisture. So first thing you need to do is find out what the temp is in the smoke chamber. It can be higher or lower in different areas of the cook chamber. I like 225 degrees for just about everything. This is one I did and I wrapped it around a home made sausage with onions, garlic, and swiss, of course, wrapped in bacon. That is just how I roll. Does this look like what you have?

post #6 of 27
Thread Starter 
I have a thermometer on the smoker it's self. Have no idea if it's right nor not.
I have a regular kitchen probe thermometer.
My smoker has a big water pan will that help?
post #7 of 27

The water pan can hurt your cause if it is fairly cold outside. It will rob your smoker of heat. Most of the people on here use it empty or filled with sand, gravel etc. do not soak your wood either. It would be good for you to know how much the temp is off on that manufacturer thermometer. They are always off and sometimes by 50 degrees or more either way. Most of us use a digital probe setup like the Maverick et-732 or 733. These units have two probes. One that clips to the rack in your smoker for chamber temp and one for the meat. Temperature control is the most important aspect of smoking meat. Especially with a delicate piece of pork like that. You could boil some water and check the kitchen probe you do have for accuracy. 212 degrees is boiling at sea level. Then once you know where that is at you could put it in the smoker for a little while and see how far that other therm is off. then you can calculate it in your head what the chamber temp really is. Then you probe the meat. I highly recommend you get a good thermometer. You can make do with what you have right now though.

post #8 of 27
Thread Starter 
It's like 65 degrees today is that too cold for water or soaked chips?
post #9 of 27

Never soak chips period. Wet wood does not burn and create smoke until it is dried out. You would see steam coming out the top vent not smoke. If you have a problem with the wood flaring up and catching fire you can make a foil pouch for the chips and poke some holes in the foil. This limits the oxygen to the fire making for smoke not fire. The water pan is not for adding moisture to the meat. You will see people that are new to smoking adding all kinds of juices and whatnot to the water in the pan. This does not affect the meat in any way. Water boils at 212 degrees so when your smoker is humming along with that water pan in there the hot water acts as a heat sink to keep your temperature more stable. When you open the door to the smoker all the heat escapes so when you close it the heat will recover faster with that heat already in there. You can use sand, gravel, bricks, rocks or whatever else to do the same thing. It takes a lot of energy to heat that water and that is robbing your smoker of efficiency. If you feel you must use the water pan start with boiling water otherwise it will take a long long time to get up to cooking temp. I hope this helps you out. One of the first mistakes new smokers usually do is to soak their wood and the second is cold water in the water pan.

post #10 of 27

By the way 65 sounds pretty good from where I sit. Freezing rain and snowing here.

post #11 of 27
Thread Starter 
Good to know!
I just found that out. It's been maybe 20 mins and my chips are all gone.
Just wrapped some in foil. Hope it works better.
post #12 of 27
Thread Starter 
I've got flip flops and a tee shirt on :D
post #13 of 27

http://www.smokingmeatforums.com/t/146556/masterbuilt-sportsman-elite I just did a little looking around and everybody says the thermometer that comes with the unit is junk. I saw 90 to 100 degrees off. This guy modified the chip pan to work much better. I am sure there are other mods you can do to improve the performance as well.

post #14 of 27
Thread Starter 
I can't really tell what he did in the picture. I'll have to ask him.

The chips in foil seem to be working well right now.
post #15 of 27

good deal. It looks like he put some bolts through the pan to act as legs to raise it up a little off the fire.

post #16 of 27
Thread Starter 
I going out on a limb, and say my temp is off a lot.

Just check the meat temp... it's 120 :(

I'm sure it's still going to be yummy...just done a lot sooner than I thought.
post #17 of 27
Thread Starter 
post #18 of 27
Pork sirloin roasts don't have enough fat generally to cook to 200* IT that's butt range for pulling. I'll suggest pull and rest the roast about 145*_150* IT slice and eat.
post #19 of 27

Pork loin does not take long to cook. Not like a Butt or shoulder where there is a lot of fat and connective tissue to dissolve. Plus you only have to take it to rare, med rare. I like it med rare. yes I know. Most people are scared of pork rare but a loin is different like that and the fda changed minimum pork temp to 135 last year. I take it to 135 and wrap in foil and a towel. It will carryover to 140 or so in a half hour. The rest is important, don't just slice it right away.

post #20 of 27
Thread Starter 
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