lilhatchet
07-31-2008, 10:28 AM
Alright my Que Brethren,
I bought a pork shoulder to smoke and make pulled pork bit it was rotten the 2nd one I might add. Took it back got a refund and bought a Sirloin Tip (whole) as it says on the sticker. It comes in at 8 lbs I have never cooked one before so wish me luck. I minced some onion and this little garlic tasting onion shaped vege we have here in Okinawa and threw in some kosher salt and fresh cracked pepper and a little olive oil and smeared that all over the sirloin. Outta TXBBQ rub so just playin around. What temp should I take it to? I want it done because the kiddos won't eat it if it's bleedin and with the history of the commissary here I don't want to take any chances. Pics to follow.
I bought a pork shoulder to smoke and make pulled pork bit it was rotten the 2nd one I might add. Took it back got a refund and bought a Sirloin Tip (whole) as it says on the sticker. It comes in at 8 lbs I have never cooked one before so wish me luck. I minced some onion and this little garlic tasting onion shaped vege we have here in Okinawa and threw in some kosher salt and fresh cracked pepper and a little olive oil and smeared that all over the sirloin. Outta TXBBQ rub so just playin around. What temp should I take it to? I want it done because the kiddos won't eat it if it's bleedin and with the history of the commissary here I don't want to take any chances. Pics to follow.