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PHAMOUS PHLOYD'S DRY RUB

Garlic Stuffed Pork Roast
• 6 cloves of garlic
• Pork roast
• Phloyd's Dry Rub

Slice 6 cloves of garlic in half lengthwise. Pierce roast in 12 places with a small knife and insert garlic in each slit. Marinate overnight to 2 days.

Cover with a generous coat of Phamous Phloyd's Dry Rub and cook on the smoker at 200-225 degrees F. for 6-10 hours, depending on the size of the roast. Do not exceed 225 for any period of time.

If the weather is bad, place roast in a cooking bag with a little marinade and water and cook at 325 degrees for 1-3 hours, depending on the size of the roast. Slice roast and cover with Phamous Phloyd's Bar-B-Que Sauce.

Pork tenderloin is Phloyd's phavorite meat for this recipe.





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Phamous Phloyd's Phamous Phloyd's Dry Rub
Phamous Phloyd's Dry Rub



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