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Pork Sirloin Tip Roast

enderw30
enderw30 Posts: 58
in EggHead Forum
I just received my woo and stone and am wanting to smoke some pork this weekend. I picked up some Pork sirloin Tip roast (4- 2lb roasts). Any suggestions as to what to do with it?
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  • SGH
    SGH Posts: 28,989
    enderw30 said:
     Any suggestions as to what to do with it?
    Absolutely. Simply rub it down with your choice of rub. That can be as simple as salt & pepper or as exotic as unicorn tears and fairy dust. Just use whatever you like. 
    Cook it indirect until an internal temp of 140-145 degrees. As far as the cooking temp, it will cook well at any temp from 200-450 degrees. However I find 350-400 to be a good happy medium. They are one of the more simple things out there to cook. Just don't over cook it my friend. 

    Location- Just "this side" of Biloxi, Ms.

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    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • Hans61
    Hans61 Posts: 3,901
    @SGH when you pull it at 140ish does it end up in the 150's after rest cooking in that 350-400 range?
    “There are three rules that I live by: never get less than twelve hours sleep; never play cards with a guy who has the same first name as a city; and never get involved with a woman with a tattoo of a dagger on her body.”
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  • Little Steven
    Little Steven Posts: 28,817
    What he said. Not enough connectivie stuff to make pulled pork or something like that. I do most pork at 250 degrees or thereabouts. Important point is don't cook more than 140 or so. 

    Steve 

    Caledon, ON

     

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  • SGH
    SGH Posts: 28,989
    edited October 2016
    Hans61 said:
    @SGH when you pull it at 140ish does it end up in the 150's after rest cooking in that 350-400 range?
    I haven't had one climb quite that high. I usually try to catch them right at the 140 mark and they climb to around 145. Due to their odd shape, and being bigger around than they are long, they usually don't have quite as much of a temp climb as a cut that is more cylindrical or uniform in shape. 

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • Little Steven
    Little Steven Posts: 28,817
    You may want to brine it for a couple of days too.

    Steve 

    Caledon, ON

     

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  • SGH
    SGH Posts: 28,989
    Little Steven said:
    You may want to brine it for a couple of days too.
    If time allows, then this^^^^^^^^^^^^^.
    Or you could short cut it and inject of short for time. 

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • enderw30
    enderw30 Posts: 58
    Any particular brine you would suggest? Any brines that use apple?

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  • Little Steven
    Little Steven Posts: 28,817
    Cider, salt, brown sugar, concentrated apple juice with whole cinnamon, juniper berries, garlic, rosemary, bay leaves and apple liqueur.

    Steve 

    Caledon, ON

     

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  • DMW
    DMW Posts: 13,836
    Little Steven said:
    Cider, salt, brown sugar, concentrated apple juice with whole cinnamon, juniper berries, garlic, rosemary, bay leaves and apple liqueur.
    That sounds really good.
    They/Them
    Morgantown, PA

    XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer -  PR72T - WSJ - BS 17" Griddle - XXL BGE  - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker
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  • Little Steven
    Little Steven Posts: 28,817
    You could throw onions, shallots or anything else you wanted in too. I like the concentrated apple juice cause it's intense. Couple of beers wouldn't hurt either

    Steve 

    Caledon, ON

     

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  • enderw30
    enderw30 Posts: 58
    I concur.
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  • Little Steven
    Little Steven Posts: 28,817
    enderw30 said:
    I concur.

    I meant in the brine but I like your thinking

    Steve 

    Caledon, ON

     

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