My main question is, the first Pork Loin I posted about I followed directions you all gave and it turned out perf! It was so dang good and moist. Should I follow same directions? I rubbed the meat down with a rub, and put it on smoker after it had heated to 225 degeee, and held it there till it reached , I believe 145 IT. Then I wrapped it in tinfoil and we let it rest for about 30-35 min while I prepared sides. Should i cook these small Sirloin roasts the same way or do u need to do tjem differently? Im rubbing them down now and getting smoker to temp.
Also how long do u think it'll take to get them done. Its almost 2 p.m. here (Utah)
Thx for all ur help and suggestions