Boneless Pork Serloin Roast

[owrstrich]

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

[SMOKEHOUSE ROB]

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

[whitetailfan]

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.


<font color="green">whitetailfan</font id="green">
"Nice Rack"
Lethbridge, AB

[owrstrich]

right on... i looked all over and found little... thanks...

owrstrich