BigButzBBQ
is Blowin Smoke!
- Joined
- Mar 16, 2010
- Location
- Northwestern Wisconsin
Once in awhile I don't like to know what I'm cooking. I like to think of it as an on-the-spot sort of challenge of sorts. When my wife called me up the other day and said she was at the grocery store, she asked what I wanted her to pick up. I told her that I Didn't care what she picked up but, she had to make sure that it was going to be enough to fire up the smoker.
When she got home that day all she told me about it was that it was a roast. I didn't ask any other questions. I Didn't know the size and didn't know if it was beef or pork.
When I got up Sunday morning, I opened up the fridge and found... Pork Sirloin Roast! :clap:
But... How do I cook it?
Actually, to be more accurate, what internal temp does it need to hit before it goes for a rest and is considered done?
There was a quick search of the net which yielded nothing worthwhile, mainly because the internet has now been flooded with the new pork internal cooking guidelines.
In the end, I figured I'd just have to wing it. I decided to give myself around 5 hours to cook it. Out came the roast and some Pig Pollen.
On to the UDS it went.
While the roast was smoking away, I decided to do some experimenting. Out came a jar with some Carolina Magic in it and some other ingredients.
I put a line on the half way point on the jar, dumped in the vinegar, and shook it.
Next came the mustard and another shake.
But, more of that later.
As far as the Sirloin Roast goes. It was cooked at around 300 for 4 hours. For some reason my UDS was running really hot that day and I actually think that it got near 400 at one point! As I kept watching the internal temp, I started to panic.
Do I let it go or do I pull it early? Normally, with a loin, I would pull it once it hit around 140. With a pork butt would go up to 200 of course. I decided to split the difference and pulled it at 160.
After an hour rest, I decided to slice it up.
I have to say, I'm still not sure what I should have cooked it at but, it was extremely juicy and flavorful. It had a bit of toughness in a couple of the bites but, overall, it was awesome!
As for the experiment? It was darn tasty!
This became ridiculously addictive. I found myself spooning out the sauce onto the plate and then dipping slice after slice of the pork into it. Couldn't get the rest of the family to try it but, the definitely agreed that the pork rocked. :thumb:
When she got home that day all she told me about it was that it was a roast. I didn't ask any other questions. I Didn't know the size and didn't know if it was beef or pork.
When I got up Sunday morning, I opened up the fridge and found... Pork Sirloin Roast! :clap:
But... How do I cook it?
Actually, to be more accurate, what internal temp does it need to hit before it goes for a rest and is considered done?
There was a quick search of the net which yielded nothing worthwhile, mainly because the internet has now been flooded with the new pork internal cooking guidelines.
In the end, I figured I'd just have to wing it. I decided to give myself around 5 hours to cook it. Out came the roast and some Pig Pollen.
On to the UDS it went.
While the roast was smoking away, I decided to do some experimenting. Out came a jar with some Carolina Magic in it and some other ingredients.
I put a line on the half way point on the jar, dumped in the vinegar, and shook it.
Next came the mustard and another shake.
But, more of that later.
As far as the Sirloin Roast goes. It was cooked at around 300 for 4 hours. For some reason my UDS was running really hot that day and I actually think that it got near 400 at one point! As I kept watching the internal temp, I started to panic.
Do I let it go or do I pull it early? Normally, with a loin, I would pull it once it hit around 140. With a pork butt would go up to 200 of course. I decided to split the difference and pulled it at 160.
After an hour rest, I decided to slice it up.
I have to say, I'm still not sure what I should have cooked it at but, it was extremely juicy and flavorful. It had a bit of toughness in a couple of the bites but, overall, it was awesome!
As for the experiment? It was darn tasty!
This became ridiculously addictive. I found myself spooning out the sauce onto the plate and then dipping slice after slice of the pork into it. Couldn't get the rest of the family to try it but, the definitely agreed that the pork rocked. :thumb:
