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Will pork sirloin pull

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  • Fire Art
    Club Member
    • Jan 2018
    • 988
    • Jackson hole Wyoming

    Will pork sirloin pull

    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
    Last edited by Fire Art; August 16th, 2018, 10:01 PM.
  • texastweeter
    Club Member
    • Jul 2017
    • 2842
    • Republic of Texas

    #2
    Dont think it has enough fat and connective tissue. Do a test run on one of the smaller chunks.

    Comment


    • Fire Art
      Fire Art commented
      Editing a comment
      This what a lady bought for her wedding dinner for pulled pork might have to chunk it I don’t have slicer
  • texastweeter
    Club Member
    • Jul 2017
    • 2842
    • Republic of Texas

    #3
    I would suggest you switch to butts.

    Comment

    • Jerod Broussard
      Moderator
      • Jun 2014
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      #4
      Ouch.....

      Comment

      • MBMorgan
        Club Member
        • Sep 2015
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        • Colorado
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        #5
        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.

        Comment

        • jfmorris
          Club Member
          • Nov 2017
          • 2730
          • Huntsville, Alabama
          • Jim Morris

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          #6
          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.

          Comment

          • Timbo54
            Club Member
            • May 2018
            • 145
            • Roseville , Ca

            #7
            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.

            Comment

            • RonB
              Club Member
              • Apr 2016
              • 12137
              • Near Richmond VA
              • Weber Performer Deluxe
                SNS
                Pizza insert
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                Smokenator 1000
                Cookshack Smokette Elite
                2 Thermapens
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                Dot
                lots of probes.
                CyberQ

              #8
              Could you borrow or rent a slicer?

              Comment

              • LA Pork Butt
                Charter Member
                • Dec 2014
                • 5081
                • Grew up in New Orleans, lived in Texas for 20 years, lived in Mandeville, LA for 22 years. I now liv

                #9
                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.

                Comment

                • Fire Art
                  Club Member
                  • Jan 2018
                  • 988
                  • Jackson hole Wyoming

                  #10
                  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 🤞🤞🤞

                  Comment

                  • Fire Art
                    Club Member
                    • Jan 2018
                    • 988
                    • Jackson hole Wyoming

                    #11
                    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

                    Comment


                    • jfmorris
                      jfmorris commented
                      Editing a comment
                      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
                    Club Member
                    • Jan 2018
                    • 988
                    • Jackson hole Wyoming

                    #12
                    jfmorris i was thinking on smoking just to 145 then the roaster
                    Last edited by Fire Art; August 17th, 2018, 01:26 PM.

                    Comment


                    • EdF
                      EdF commented
                      Editing a comment
                      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
                      Henrik commented
                      Editing a comment
                      I’m with EdF :-)
                  • texastweeter
                    Club Member
                    • Jul 2017
                    • 2842
                    • Republic of Texas

                    #13
                    wet brine the sirloins, dry brine the butts.

                    Comment

                    • dansha
                      Club Member
                      • Jun 2016
                      • 39
                      • Atlanta

                      #14
                      I think any meat can be pulled, pull while just cool enough to handle.

                      Comment

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