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  1. I know it's turkey time, but somehow my taste buds have been craving a good roast pork. Found this nice little bone-in sirloin roast in the markdown bin, so thought I'd try out my margarita mix brine with a rub heavy on the paprika, and garlic clove inserted in the meat. I have trouble keeping the sirloin IT at a lower temperature, because I really want it to have the mouth feel of a butt, but the marinade helped, and I pulled it at 145. Just a little pecan and apple for smoke. I did the dry rub as a paste, then marinated in straight margarita mix for 24 hours. Roasted at 300-325 degrees. Weather's going to turn and I'm only making rolls for Thanksgiving, but looking forward to all of your posts about what you cooked.
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