Just a quick question looking for some imput. I rubbed down a pork loin roast this morning with mustard, garlic powder brown sugar and Byrons Butt Rub. I plan on putting it on the smoker either tonight or tomorrow night. I am wondering if anyone injects pork loin roasts or shall I leave it alone. I was thinking maybe a garlic paste, butter and pepper mix. Any thoughts or recommendations?
Also, I took some pics of a great beef sirlion tip roast the other night. Where so you post pics? In your profile or is there a pic posting section?
One last thing....I don't seem to have a edit signature link either? Maybe I need a few more posts before I get that link in my profile? Jeff is da-man to contact for this I suspect.
Lots of questions...Wheeeew!
Many Thanks...Randy...aka: RTBBQ2