||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 the seasonings together 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 a lid on it and refrigerate at least overnight (preferably 2 to 3 days).
smoker heated to between 200° and
220°. 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 or vacuum seal it. It keeps forever
in the freezer.
mine looks like just before going on the smoker.