Hello to alll, my name is Matt and I am a novice smoker.
I joined for the advice and to have a sounding board.
I have a Smokin-it #2 and I am going to try a Sirloin Tip roast today.
I did a 36 hour brine, followed by a dry rub and will 3-2-1 it today over apple wood.
I am thinking of adding a fluid pan to keep it moist. Thoughts?
I am hopeful it will turn out... and I will keep you posted.
I joined for the advice and to have a sounding board.
I have a Smokin-it #2 and I am going to try a Sirloin Tip roast today.
I did a 36 hour brine, followed by a dry rub and will 3-2-1 it today over apple wood.
I am thinking of adding a fluid pan to keep it moist. Thoughts?
I am hopeful it will turn out... and I will keep you posted.