Will pork sirloin pull

[Fire Art]

I’ve got 30 pounds of pork sirloin to cook 2 1/2 pound chunks and I’m needing to pull. cooking this week end going to vacuum pack for next week Also got 24 pounds of eye of chuck same story as above. I’ve got my ugly drum with 2 racks my pellet grill and 22 “ kettle and SNS thinking low and slow I have xr 50 Maverick and a 2 prob Maverick 738

[texastweeter]

Dont think it has enough fat and connective tissue. Do a test run on one of the smaller chunks.

[Fire Art]

This what a lady bought for her wedding dinner for pulled pork might have to chunk it I don’t have slicer

[texastweeter]

I would suggest you switch to butts.

[Jerod Broussard]

Ouch.....

[MBMorgan]

Sharpen your knife and slice it razor thin across the grain. Add back as much of the juice as you can capture. Add butter if needed to fatten it up a bit.

[jfmorris]

Sadly what you have in a pork sirloin is like steak, and not something you can cook for pulling. Those cuts are probably best cooked to 145 and sliced for serving. Pulled pork bbq need the pork shoulder (butt) and is cooked to temperatures that will turn sirloin into cardboard. Eye of chuck I have no clue about.

[Timbo54]

I might chunk it 2 inch or so cubes. After smoking place in bowl and use a potato masher to mash up or use a Kitchen aid mixer with dough hook to separate and shred.

[RonB]

Could you borrow or rent a slicer?

[LA Pork Butt]

Good advice from @ texastweeter and MBMorgan. The thinner the better. I don’t hink You will get much smoke flavor cooking to 145 and if you go beyond that it will dry out. You might add some liquid smoke and sauce after cutting it razor thin and chopping it with a meat cleaver. I think that is as close as you can get to pulled Pork. The bride is asking you to work miracles with sirloin.

[Fire Art]

Think I will smoke the pork and then slow cook in a roasters with Dr Pepper for 10 hrs i think that might work out great 🤞🤞🤞

[Fire Art]

Ok here is my new plan I’ve got two pork butts smoke every thing then slow cook in roaster wont trim any thing and cook in beer

[jfmorris]

Just do not smoke those sirloins to the same temperature you smoke the butts to - the sirloins cook to 145 internal temp, the butts cook to 195 to 205. Huge difference.

[Fire Art]

jfmorris i was thinking on smoking just to 145 then the roaster

[EdF]

Personally, for those, I'd be inclined to go to 140 and slice as thin as you can for sandwiches. The butts - do them the normal way. You might even want to mix both meats on the same sandwich: slice + pulled.

You kind of got set up by the bride not discussing with you as the cook. But hey, make the best of it!

[Henrik]

I’m with EdF :-)

[texastweeter]

wet brine the sirloins, dry brine the butts.

[dansha]

I think any meat can be pulled, pull while just cool enough to handle.