Results 1 to 6 of 6

Thread: Bone In Pork Sirloin Roast

  1. #1
    Join Date
    Jun 2011
    Location
    Myersville MD
    Posts
    272

    Default Bone In Pork Sirloin Roast

    Local grocery had bone in pork sirloin roast at a really great price. Picked up a pack containing 4 roast. Just over 15lbs. Have never smoked this type of roast before, but what the heck it's pork with a bone. Can't be that bad right? Got them trimmed up and rubbed down. Rubbed 2 with Killer Hogs and the other 2 with John Henry's. Going to put them in the smoker around 9 tonight. Plan on smoking as if I was doing shoulders.

    Trimmed up.



    Two with Killer Hogs Rub.



    Two with John Henry's



    Stay tuned for updates.
    Last edited by Sodaking27; 04-09-2016 at 03:44 PM.

  2. #2
    Join Date
    Jun 2011
    Location
    Myersville MD
    Posts
    272

    Default

    Getting ready for the magic to begin.


  3. #3
    Join Date
    Mar 2011
    Location
    Cedar, MN (but still not far enough from the Cities)
    Posts
    693

    Default

    Those look really good! Can't wait for a report!
    I believe in catch and release fishing. I don't want to EAT 'em all, I just want to GREET 'em all!

  4. #4
    Join Date
    Jun 2011
    Location
    Myersville MD
    Posts
    272

    Default

    17 hours later.



    Looking and smelling great.
    Wrapped and into the cooler to rest for a bit.


  5. #5
    Join Date
    Mar 2015
    Location
    Kentucky
    Posts
    140

    Default

    Looks amazing.

  6. #6
    Join Date
    Jun 2011
    Location
    Myersville MD
    Posts
    272

    Default

    Final thoughts. This is not the cut of meat to use for "pulled pork". While it had a great taste, it was on the dry side. Just not enough marbling, connective tissue in this cut of meat to keep it moist at the higher internal temp needed for pulling.


Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •