Bone-in Pork Sirloin Roast

Discussion in 'Roll Call' started by uninja, Jul 22, 2010.

  1. uninja

    uninja Newbie

    Coworker gave me ~20 lbs of "bone-in pork sirloin roast" frozen-solid to make for a party on Saturday. In fridge thawing now.

    I'm fairly new to smoking but I've made a few Boston Butts, ribs, and brisket. I've never seen this cut of pork before. Anyone have experience with it?

    From what I've read it's fairly lean so I should treat it like a tenderloin and only take it up to 155-160 but these do seem to have a decent fat cap on the top. I've considered injecting or brining and possibly wrapping with bacon (can't go wrong with bacon) and foiling mid-way through with apple juice. I've got hickory, cherry, and apple woods to use.

    Any suggestions would be appreciated; first time cooking for a big party.
  2. pops6927

    pops6927 Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    It is as it says, it's the sirloin section of the loin, the end of a loin end roast.  The bones can be removed if you wish, they're on the outside edge.  Fat caps can stay on and of course, bacon is a good thing!  We eat sirloin chops exclusively; they're more tender and less fat than center cut or rib ends.  As roasts they will cook up real good!  You'll like 'em!  Because of the lack of marbling (vs. a butt) they'd be dry to pull; better off cooking to 160° or so and [​IMG]

    slicing. Enjoy!
  3. richoso1

    richoso1 Smoking Guru OTBS Member SMF Premier Member

    Welcome to the SMF. I see Pops has given you a good reply, he's a great guy.. I moved your thread to roll call, so other members can have the chance to welcome you. It's all good my friend.
  4. Sounds like a good smoke. Let us know how it turns out. And Welcome!

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