Pork loin sirloin roast


 
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Larry Evers

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My wife came home with a Pork Loin Sirloin Roast yesterday. Did some research here and 'am a little confused on several things. Rather than ask a dozen little questions, is this a good piece of meat for the WSM. Someone mentioned using "indirect" therefore indicating the Kettle I believe. It looks pretty lean. Planning on having the inlaws over for this and want it to be an excellent meal. It weighs 3.38 lbs.
What a great site!
Larry
 
Inderect is what a WSM does the best, setup as you would normally. This cut is leaner than pork butt or brisket so you need to take it off at a lower internal temp 145 to 160?.
Jim
 
It just happens that I did one of these yesterday. My method was smear the loin with yellow French's mustard and sprinkle liberally with BRITU rub.
I put 2 small hunks of hickory in each of my Weber baskets and filled them with lit lump charcoal. The basket were placed on each side of my kettle with an aluminum drip pan in the middle.
The loin was then placed on the grill under an aluminum foil tent. It cooked for about 2.5 hrs. or until the internal temp. reached approx. 170 by Polder. I tried to keep the grill temp. at about 250.
The pork turned out great. As a matter of fact I went to make a sandwich a while ago and was worried that there wasn't enough meat left for one. Fortunately there was.
This is my method and it works well for me. Hope it helps.
Billy Gardner
 
Jim,
"...set up as you would normally." You mean with water etc. About how long would the cook be? What about temp. at top vent?
Larry
 
That's true. I've tried both ways. For me the kettle method seems to work best. For butts and ribs I stick to the WSM.
Billy Gardner
 
Great results! Used both of your ideas and it cooked up really well. I posted it in the recipe section.
Thanks to you both!
Larry
 
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