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post #1 of 3
Thread Starter 
Hi all! Happy Independence Day! I'm new to smoking and the site. I've smoked a few briskets, pork butts and loins. I use a cheap, but effective, CharGriller offset. While I remodeled All Things BBQ the wife had to hear me rave about it all and figured she'd shut me up by buying this for my birthday. She was wrong! Haha Today I am trying two 4 1/2lb loin sirloin roasts. Hope they don't come out dry!!
post #2 of 3
Thread Starter 
Bone-in of course. Any tips on cooking temp and time would be appreciated(200* for 6-7 hours?). Plan on wrapping in foil at 145* IT.

Edited by AdamH - 7/4/14 at 1:03pm
post #3 of 3

Looking good, keep us posted


Gary S

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