Pork Sirloin, Bone-in on the WSM

[jcnaz]

I bought a pack of three sirloin roasts last month. My intention was to smoke them all for a family function, but plans changed and they went in the freezer.
I thawed one out, bathed it in mustard and gave it a sweet/spicy rub.

Stubb's briquettes and apple wood chunks. A mini-chimney lit and spread over the top...

Up to temp. (250°) and loaded at 06:15.

Six hours, hovering just above 250°. Internal 165°...

More to come! 

[AZ_MIKEY]

Looking good!

[jcnaz]

8.5 hrs. 200° internal. Ready for foil and and a couple hours rest in the ice chest.

Now I make my first attempt at a FATTY!!!

[jcnaz]

All done! Let's eat!!

The pull...

...and the slice!

It is pretty good. The sirloin is definitely leaner/drier than shoulder, but is tender and pulled easily. I am more likely to use some sauce with this. At $.83 / lb I can see doing this again. Besides, the fam pours sauce all over their  BBQ anyways!

[ramcharger1979]

Very nice

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[1buckie]

That looks grate !!!!!!


Them sirloins are what I worked with to learn pulled pork, before learning butts.,....

I'd inject them to make up for the lower moisture & it comes out dang good....... $.63 /# is like almost free!!!!!

......................at that price I'd load up !!!!


Extra juicy fattie, too.....Good Show!!!!!