PapaSop how much of the cracked pepper and garlic. Seasoning do you guys use per pound of meat? I really want to try this. Sounds amazing. Amd same thing in a traeger at the smoke level or 180? And not by meat temp but by pliability? Sorry so many questions guys. I’ve tried a few different techniques and I wouldn’t say they’ve been failures but I can’t say they’ve been a success lol. Thanks
