- Joined Mar 23, 2006
Hi everyone as usual I am asking for help and inow I'll get it on this forum. I smoking a pork shoulder this weekend and thanks to all that gave me advice on that. But I decided to smoke a sirlon roast. this cut of meat has a fat layer on the bottom but very lean every where else. I thought about putting some bacon around the roast with tooth picks to hold it and then smoking it. I am asking for some idea's from everyone. I don't know should I use hickory or miseike or another type of wood chips. I smoke with cowbot charcoal and put chunks of wood on every hour when i smoke. And should I brine or marinate this cut of meat. So ant advice would be helpful. Sorry about the spelling all. i just can't spell worth a hoot. Have a geart even all and thanks for all the advice I get from you all.