- 9 Posts. Joined 9/2015
- Location: Northern Lower Michigan
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2.5lb sirloin roast, cook time?
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Hmmm, something ain't right, a sirloin roast that small should be done in 1 1/2-2 hours. You need to cook pork to an internal temp of 145° min. I did two this weekend and we were at 145° in just over 2 hours, running te smoker at 180°-220°.
You also need to be following the 40°-140° in 4 hours rule, which you obviously missed. Pitch that and start over. Get a therm to monitor your pit temp, sounds like you are well below 180°.
High still works good though so some burgs might help ease the pain. That said, I have my heart set on pulled pork tonight. I have a 4.5 pound loin in the fridge I am going to cut in half, and plan on my first attempt at using a stovetop pressure cooker. Anybody have any ideas? I prefer my pork sauce less unless it's a Carolina Red sauce (which I made a batch of this morning) so does anybody have a decent recipe that doesn't involve dumping a bottle of sauce over the meat? I know the loin isn't near as fatty as a butt so it'll be different but I have used a slow cooker in the past to make pulled loin with good results.
Pulled pick comes from the shoulder and picnic cuts. These you smoke to an IT of 190-205. I typically take mine to an IT of 200-205. Let it rest 30-45 minutes in foil and then pull.
All of the above cuts are great smoked, but they are different. If you try and take a loin or sirloin to pulling temp you end up with blackened shoe leather.