Suggestions for Smoking Pork Sirloin Steaks

[Little-m]

Hello all,

I read a number of posts here about pork sirloin - nearly all were roasts. I know it isn't the fattiest pork to do up, but I'm looking to minimize dryness. The steaks are about 1" thick and I was thinking of doing a smoke-wrap-smoke with them or something similar.

Does anyone have any suggestions for doing them? I will be using apple pellets.
Thanks,
Mark

 

[chef jimmyj]

Handle them like the Country Style Ribs guys smoke. You idea to wrap is solid. The Sirloin muscle in much more like a Butt than White lean Loin meat...JJ

 

[Little-m]

Okay, thanks. I will read up on how to do country ribs.

 

[Little-m]

Handle them like the Country Style Ribs guys smoke. You idea to wrap is solid. The Sirloin muscle in much more like a Butt than White lean Loin meat...JJ

Hi Jim, what smoking times would you suggest? I'm new to this.
Thanks again,
Mark

 

[chef jimmyj]

Cook time depends on what you like and thickness. We like a "Steak" like chew so we smoke to 130, then sear on the grill or CI Griddle to an IT of 140, medium. Up to 3/4", 3-2-1, works. 3 hours smoking a 225 to 250, 2 hours foil wrapped with Liquid of Choice, apple juice, brown sugar and some butter or other. Then the last hour or so, back in the smoker to firm, dry and set the bark. With 1" + steaks add some time, 30-60 minutes to one of the first two stages or some to both. They are done when fork tender or falling apart, as you like. A third method is Straight Smoke to desired tenderness, 2 to 7 hours until done to your liking...JJ

 

[Little-m]

Thanks. I will try it out.