||whole pork loin
|2 tbl||white pepper|
|2 tbl||granulated garlic
Trim the excess fat off the pork and cut it into slabs about ¾" inch thick. Mix together the seasonings together well and then pour them in a shallow pan. Place each piece of pork individually into the seasoning and coat them well on all sides as if you were coating them in flour for frying. Place the pork in a resealable plastic container. Put the lid on and refrigerate at least overnight (preferably a couple of days).
smoker started. Use pecan or oak, not hickory. Place the
pork in the smoker and crank up the smoke. Leave it in the
smoker for 4-5 hours. Make sure there is lots of smoke but
don't let the smoker get above 200°-220°. Remove the meat
and let it cool completely. Put it in resealable bags. It
keeps forever in the freezer.
mine looks like just before going on the smoker.