Smoked and seared pork loin, two rubs

Trim the fat and silver skin off both pieces of pork loin.

Coat with Worcestershire sauce as a binder.

Salt both pieces separately and let sit a minute.

Season one piece heavily with Danos Chipotle rub and the other with gunpowder seasoning; let sit a few minutes.

Smoke at about 200 degrees over pecan wood (175 to 180 on a pellet grill) to an internal temperature of about 120, about two hours, holding 200 to 225.

Pull the pork, set aside, and spray with tallow.

Remove the heat deflector and build a big fire for direct radiant heat, 500 plus degrees with lots of airflow.

Sear on the direct heat side about 90 seconds a side, flipping, to an internal of about 145.

Rest 3 minutes, then slice.