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stamm16

stamm16

Newbie
Original poster
Jul 29, 2017
1
10
Greenville NC
Hey y'all new to this site and still quite green when no it comes to using a smoker. I have a chargriller duo with the firebox attachment. I've done a few different cooks and I've gotten a lil better each time. I'm going to attempt a pork sirloin roast tomorrow any suggestions on how to smoke it and what the best things to do with it.
Thanks for all the help I've already learned a lot snooping around the site today.
 
texas.gif
  Good morning and welcome to the forum from a hot sunny day here in East Texas, and the best site on the web. Lots of great people with tons of information on just about everything.

         Gary
 
Welcome from SC. It's good to have you on this great site. There are a lot of really fine folks here who are always eager to share their ideas, recipes and tips. All you need to do is ask away and keep reading.

If it's not too late, I would buy Jeffs rub and sauce recipes, rub your loin with it and put it on at about 250*. Let it smoke there to an IT of 165*, rest for about a half hour, slice 1/2" thick and serve with the sauce on the side. There are several other details that will come later, but let's just keep it simple for this time.

Good luck with it, enjoy and keep smoking, Joe. :grilling_smilie:
 
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