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.