METHOD
Trim the pork of excess fat and
cut into 1 inch thick by 4-inch long strips. Combine the seasoning ingredients
and place in a shallow pan. Roll each pork strip in the seasoning and
place on a wire rack. Cover with plastic wrap and refrigerate overnight,
or up to 2 days.
Smoke the pork strips over pecan
wood in a covered grill or smoker for 5 - 7 hours, or until pork reaches
an internal temperature of 160°F. Cool completely and refrigerate.
In Mastering Barbecue, Stines
tell us that pecan wood is nutty and sweet with a mild aftertaste.
Reprinted with permission
from ©2005 Michael H. Stines Mastering Barbecue published
by TenSpeed Press
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