This last weekend, I smoked my first two pork (Sirloin?) roasts using my Cobb Grill (10 1/2" cooking dia.) and SR seasonings. Previous 'BBQs' were without any knowledge or seasonings on a weber 'Smokey Joe', but indirect grilled. Previous results were marginally O.K. This time, I used 'Jeremiah Irish Red' beer and SR 'All-Purpose Rub' injected in both roasts followed by olive oil and SR 'Sicilian Rub' on their outside, and smoked ~2 hrs. to 145* F (the larger roast took 2 hrs. 15 min.), and smoked with Mesquite chips/pieces. My Cobb Grill was initially set up with 8 Kingsford briquettes, with refills approx. every 30 mins., but the short ~2 hr. cooking time suggests that I should reduce the briquettes to 6, shooting for the 3 hr. low temp range. I was VERY surprised to see that the Irish Red Beer and Red 'All-Purpose' seasoning permeated nearly all of the roasts giving a red-ish tint to the meat. When I sliced the meat, it was very tender and moist with un-noticeable shrinkage. My wife, who is NOT a pork fan, absolutely loved it when she ate two sandwiches.
The Cobb Grill has been modified extensively by me. If anyone is interested in what I did, let me know and I will post info. and pictures.