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New Guy

post #1 of 3
Thread Starter 
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.
post #2 of 3

welcome1.gifto SMF!  We are so glad you joined us! A lot of folks do use a pan of water to provide a "moister" cooking environment in their cookers.

 

Jeff offers a free 5 day E-Course.  It's packed with great information to use...no matter what your experience level might be!  http://www.smoking-meat.com/smoking-basics-ecourse

 

If you didn't read the "Terms of Service" notes.....please do.  There are a few things that everyone should know about those pesky little rules before plunging into the forums. http://www.smokingmeatforums.com/a/terms-of-service

 

Also...off site links are not allowed here in SMF.

 

If you need any help roaming around the forums....just holler!  Happy to help out!

 

Kat

post #3 of 3

Welcome to the forums!  Glad you've joined us.  You've found a great place to learn and share ideas on smoking, grilling and curing great food!  There are lots of friendly and knowledgeable people here who really enjoy helping one another.  Just ask any time you need help and you'll get plenty!

 

Good luck with that sirloin tip roast!  Using the 3-2-1 method on a roast is a new one on me.  That method is normally done with pork spare ribs, so I'll be interested in seeing how that turns out.  You can always browse through some threads of other members who've smoke sirloin tip:

 

http://www.smokingmeatforums.com/newsearch?search=sirloin+tip

 

Be sure to show and tell us how it turns out!

 

Red

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