I didn't measure anything, just threw in some onion powder, garlic powder CBP, salt, mustard seed, fennel seed, and a shot of worsty into some 80/20. Placed into a loaf pan with some PH rub on top and smoked for 1½ hrs to set the shape. Ready to go into the smoker with RO lump and pecan @ 250º Smoked for 1½ hrs, then turned out of the pan with more rub on top. Here it is all done, pulled at 155º IT Let rest and sliced for dinner. Very tasty, Even had enough left over for some sammies the next day Thanks for stopping by.