- Cut vertical and horizontal lines on fat
- Finely chop and combine
- Lots of thinly sliced garlic
- sage
- parsley
- olive oil
- fresh ground pepper
- kosher salt
- lemon zest.
- Smoke until Internal temp is 145
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How to choose a temp for a large loin roast:
- 225F
- Slicing - 2 Hours
- Pulled - 5 Hours
- 275F
- Slicing - 1 Hour, 40 Minutes
- Pulled - 3 Hours, 40 Minutes
- 325F
- Slicing - 1 Hour, 30 Minutes
- Pulled - 2 Hours, 40 Minutes
