MCURRAN looks awesome. Thanks! How much of the pepper garlic seasoning do you use per pound with this?

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

MCURRAN thanks!!

MCURRAN please tell me what temp you do this at. Can’t find anything useful online. Thanks in advance