Started yesterday with a Soy Sauce/Onion/Vingar/Brown Sugar brine. Let it soak overnight then smoked it at 250 until it squealed to be eaten. Let it rest for 30 minutes in foil, then into our bellies!
Here they are after resting for 30...
Now sliced and begging to be eaten...
Here they are after resting for 30...
Now sliced and begging to be eaten...