Planning to serve cold tomorrow as appetizer.....
IN MES 40....
Brines in solution of water, salt, brown sugar, worchestershire, hot sauce for 12 hours. Removed from brine and let it sit in fridge for 3 hours. In smoker with A-MAZE_N Maple at 100 degrees.
IN MES 40....
Brines in solution of water, salt, brown sugar, worchestershire, hot sauce for 12 hours. Removed from brine and let it sit in fridge for 3 hours. In smoker with A-MAZE_N Maple at 100 degrees.