i picked up a 12 pound package of boneless pork serloin...
when i open it there was 4 equal pieces... so i guess i got 4@ 3 pound chunks with no fat...
i read on another forum that the serloin should be smoked to 190 like a butt... however this stuff looks more like a loin that i would normaly smoke to 150...
any ideas as to when to pull these things... i got them rubbed with bigsmokers dizzy pig swamp venom right now and was gonna smoke them tomorrow with a full load of brisket and butt...
more later...
owrstrich
owrstrich sound like you got pork sirloin tips, check out this link, http://askabutcher.proboards42.com/index.cgi?board=pork&action=display&thread=1129831417
click on link to sign up for the 2006 free givaway. http://www.bradleysmoker.com/forum/topic.asp?TOPIC_ID=2809
owrstrich,
I would treat it like a loin. I made the same "mistake" a while back, thinking I was getting a loin to do smoked chops and opened the bag to find 4 hunks of meat wedged so close together it looked solid.
As it was too late to stop, I made chops with them, but had lots of outside pieces of course. The other bag I got on the two-for-one I made into lean buckboard bacon. Turned out awesome.
The short message I'm trying to get across is that the sirloin pieces are very close in nature to loin and I think you should follow your instincts about treating like loin.
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<font color="green">whitetailfan</font id="green">
"Nice Rack"
Lethbridge, AB
right on... i looked all over and found little... thanks...
owrstrich