Coat backstraps generously with seasoning.

Sweat at room temp for 1 ½ hours.

Drain juice from sweating process.

Coat again in seasoning.

In gallon baggie, add meat, cranberry juice, juice of 1 lime, and 2T of seasoning.

Place in fridge overnight.

Smoke at 245° F for about 1 hr 45 mins (bring meat to internal temp of 135°).

Let meat rest for 30 minutes.

Slice meat across the grain and serve. (Add Meat Church Holy Voodoo for spice if desired.)

Enjoy!