Bone-in, pork sirloin roast

Kimber45

Kimber45

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SOOO..off this week and between chores, bourbon and relaxing...smoking a little too. Never tried a pork sirloin roast (fancy name for tenderloin I guess) on the smoker. Picked one up with at least. 1/4" fat membrane intact. Used nothing but my favorite rub, and a mustard massage. LOTS of smoke, cooked it at 250-270 for almost 2 hours and the cranked it up to 350-360 and brought it up to an internal of 150. Took it off and tented for 20 minutes. The folks in my house don't eat at 930PM often especially after supper, but it smelled too good not to try. I'm gonna have to say I'll do this again. Absolutely fantastic! Sliced it, and man was it fine eatin! Certainly don't expect it will warm up and taste the same tomorrow but after resting post smoke it was fine eatin.
 
I bet that was good!


It's been proven through history that women's a mystery! Popeye
 
edtcase":1mzzo0iw said:
I bet that was good!


It's been proven through history that women's a mystery! Popeye
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Off the smoker after tenting a while, it was amazing. Today I'm complicating things a bit though. Just finished putting another loin roast (wrapped this one seasoned and full of apple juice), a half butt seasoned the way i like it and wearing a thick coat of mustard, and 2 slabs of ribs for a 3-2-1 cook on those...dry rub. Supper should be good tonight :)
 
I buy the 8-11lb boneless pork loins at Sams and smoke them have done several. Local grocery store had them on sale for 1.49lb I bought 2 and threw them in the smoker. Same temps as you and put a rub on it. You want to try a different spin on a bbq pork sandwich, slice some real thin add thin sliced onions (mayo or bbq sauce, texas pete whatever) lettuce or cooked greens(my favorite) and pickles if desired. My family is really liking the sliced pork more that pulled bbq.

One thing I do whether I smoke only one loin or several is I only slice it when ready to use it. Also if I do several I cut into 1-2lb pieces and vac seal. When I use it is when I cut into sandwich slices or thicker cuts for smoked boneless pork chop. Seems it retains a lot more moisture and flavor by cutting to size when used vs cutting to size then freezing. When reheating put alittle water in bowl or pan and cover. Porkloin will dry out real easy.
 
Kimber45":pztjxoyf said:
Thank you sir, will give that a try
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Greens wise I use mustard and collards cook em in a stir fry method (basically wilted greens) adding olive oil garlic salt black pepper and some type of hotter pepper or any seasoning you want if desired. top samich and a splash of rice wine vinegar or whatever vinegar you got on hand...if you got some pepper vinegar sauce even better (may want to leave out the hot"ter"pepper in the green cooking). THis is also a great side for smoked porkchops, chicken or fish. That little bitter kick of the greens goes great with the pork and other seasonings.

ETA: if doing smoked porkloin and greens you can add bacon drippings. But for smoked porkloin samich I don't I let the smoked thin sliced pork stand on its own. Now if its for porkchops/chicken/fish etc..yes I do add some bacon drippings to greens. Just me, but adding bacon drippings to anything ...I mean what can go wrong.
 

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