Discussion in 'Smoking Bacon' started by shooterrick, Feb 7, 2009.

  1. shooterrick

    shooterrick Master of the Pit Group Lead OTBS Member SMF Premier Member

    I went with my wife to Wally World for groceries today and ran across boneless pork sirloin roast all trust up in butcher string. Being on sale I started thinking maybe boneless ham. Any ideas let me know while I think about brining or dry rub or dry rub and inject. LOL I know this isn't where ham comes from but what the heck.
  2. ronp

    ronp Smoking Guru OTBS Member SMF Premier Member

Share This Page