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pork loin sirloin?

post #1 of 10
Thread 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.
post #2 of 10
Don't know about pulling a loin, have always sliced them.
post #3 of 10
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.
post #4 of 10
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.
post #5 of 10
He said it best
post #6 of 10
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.
post #7 of 10
Thread 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
post #8 of 10
Thread 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

post #9 of 10
Nice job, good presentation.PDT_Armataz_01_37.gif

Points for to you!!
post #10 of 10
Looks great, I have to smoke some peppers soon. man that looks good!
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