Pork Loin Sirloin Roast ?

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I had one once and it didn't have the fat of a butt and turned out rather dry. I think I've read a couple have luck but I'd cook it like a loin roast personally.
 
Personally I'd slice it out for sirloin chops and grill them.

A pork sirloin doesn't really have the fat to treat it like a pork butt. You could cook it like a loin and get good results if you don't want to slice it out.

I like sirloin chops better than loin chops honestly. They have better flavor in my opinion. 
 
I'm definitely no expert, but if doing a whole roast, I like to do loin at 225 degrees on a pellet cooker until an internal of about 140-145 which usually results in a tasty and juicy roast. Sliced relatively thin it makes good sandwiches, and thicker cuts are good on a dinner plate with favorite sides.
 
Thanks all, I'll treat it like a loin. I like the slice thin for sandwiches idea. I don't have a slicer yet but do have a ceramic knife. I'll let you know how it works out.
 
Ok guys,

 Here it is after about an hour on the pellet rig set to smoke and just moved to the rotisserie, while I had this small batch of jerky going. Deboned before starting. Added a chunk of hickory and apple before closing up.



And here it is about an hour later, 



And here is what it is going to get brushed with shortly.

 
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