Recent content by dbackyard

Today I made 2 full pork loins for a crowd, didn’t turn out quite how I like it. I had them in brine 24 hours (recipe from smokin-it book” Seasoned with Pappy’s Choice Seasoning 2oz hickory 225deg on the 3D. (Shooting for 145deg internal) Seared on an open grill (5 min maybe) Taste was great...

Anybody smoked a Pork Sirloin Tip Roast on the SI? I am mainly looking for time and temp.. roughly 2.5-3lbs. Come from costco in a pack of 4.

I bought a steel bread baking pan, can i use it instead of the aluminum foil ones? Fits nice next to the smoke box but not sure if heat retention would be an issue.