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Pork
Mark0525
Posts: 1,235
Picked up a pork loin sirloin end roast. Anyone know what I should do with this on the egg? Thanks, Mark
Comments
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Maybe a reverse sear? I have yet to do a roast, beef or pork, but that's the method I'd do.
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never tried that way yet. I would probably screw it up
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Brine and then roast at 350 ubtil done.
John in the Willamette Valley of Oregon -
Does anyone know how long about a 5# roast should take?
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I bought some of those at Costco and cooked one last week. It's a real lean piece of meat. I rubbed mine with one of my pork rubs and did mine at about 275-300 (indirect). I think I cooked mine to 155 internal temp. It was cooked all the way through and was still moist. Don't over cook it.Dave - Austin, TX
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Thanks, do you know how long about it took you?
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Mark0525 said:Thanks, do you know how long about it took you?
sorry Mark. Mine was only 2 lbs and I suspect around 1.5 hours. You should get a meat thermo and go by that. Like I said, you don't want to over cook it or it will be dry.Dave - Austin, TX -
Thanks, I have a Maverick but pulling at 135-140 doesn't tell me how long thats going to take. Just trying to plan all of the sides. I put it on at 330 and planning on about 90 inutes for a 5# roast.. Oh well, we'll find out thanks for responding
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