The Texas BBQ Forum

Posted: **Mon Mar 12, 2018 11:07 am**

This roast was labeled as a Sirloin pork roast...figured I would rub it up and do it on my Rotisserie .......that was not the case as it was all bone in when I unwrapped it.
Anyways I rubbed it up with one of my fav pork rubs and heated the BGE up to 400 degrees.....plate setter in and cooked indirect.

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I cooked for about 2 hrs turning every half hour...plated with some veggies and mashed taters.

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Posted: **Mon Mar 12, 2018 11:26 am**

I have never seen a sirloin pork roast. Was it porkchoish?

Posted: **Mon Mar 12, 2018 1:57 pm**

did you put the string on and if so, why?

Posted: **Mon Mar 12, 2018 2:14 pm**

This is exactly the way I bought it........i figured the roast was tied because the bone had been removed.......i don't think the butchers at this market know sh@t about cutting meat.....i was totally disappointed when I went to slide the rotisserie rod through only to find bone....why they had to tie it will be a mystery......but none the less I got it done.

Posted: **Mon Mar 12, 2018 2:22 pm**

Bone or no bone, I'd eat that quicker than a Minnow can swim a Dipper :tup:

Posted: **Tue Mar 13, 2018 11:10 am**

Beautiful plate!

Posted: **Tue Mar 13, 2018 7:28 pm**

IN!!!!

The Texas BBQ Forum

Sirloin Pork Roast on the BGE

Sirloin Pork Roast on the BGE

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Re: Sirloin Pork Roast on the BGE

Re: Sirloin Pork Roast on the BGE

Re: Sirloin Pork Roast on the BGE