half of a whole head of garlic
onion powder
black and white pepper
thyme
sea salt
1 tenderloin

Cut tenderloin in half (if required) then cut about 3/4 of the way through the meat. Assemble the rub (ingredients listed above) but do not put the garlic in with the rub. Peel and chop half of the cloves from an entire head of garlic. Insert them into the cut which was made almost through the meat.

Once the rub is assembled, distribute it on the top of, and inside the meat (in the cut made earlier).

Cooking instructions:

Smoke or barbecue for 6 to 6 1/2 hours. The meat should never be directly over the heat of a barbecue.

Eat as is, served with cole slaw and Italian bread.

Leftovers: Shred the meat, add spices, distribute evenly. Then add wet ingredients (sauce) and use for barbecue sandwiches.

Enjoy!

Submitted by: Gene Burnham