The butcher at East Gloucester Stop and Shop was kind enough to cut this pork loin into strips for me.
Cut the coated pork strips in half and generously reapplied the Paul Prudhomme rub.
Insert a sharp knife in the middle to make it easy to insert the popsicle stick. Before removing the knife, insert the popsicle stick using the knife as a guide.
Set up the grill for offset smoking. Looking for 225-250 degrees.
Be sure to soak your popsicle sticks in water for at least twenty minutes to get some moisture in them so they don’t burn up during the cook. I folded over a piece of tin foil and placed it under the popsicle sticks for a little insurance.
An hour in-
When you get the bark you want, mop em with your favorite bar b que sauce on both sides-
After a turn take em off and eat em hot!
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