Picked up a 4.23 lbs bone-in pork sirloin roast this morning for 99 pennies per pound.
Got it rubbed with EVOO and sprinkled with a light layer of SPOG with some thyme, rosemary, and oregano leaves added.
Planning to smoke from 220°-240° with applewood.
I'm wanting to slice it. What IT do y'all suggest I take it to?
Out of curiosity, is a sirloin roast pullable?
Got it rubbed with EVOO and sprinkled with a light layer of SPOG with some thyme, rosemary, and oregano leaves added.
Planning to smoke from 220°-240° with applewood.
I'm wanting to slice it. What IT do y'all suggest I take it to?
Out of curiosity, is a sirloin roast pullable?