1. Following Woodburner's suggestion, I soaked that salty dude in a bath of cold water for 2-3hrs. I think it helped. Must have helped.
2.Creole mustard paste and a rub overnight.
3. The meat was very well trimmed, and assuming I needed fat to help the tenderizing goal, I pulled a stunt. I found an old Italian sausage lurking in the back of the fridge. Cut it into medallions and pinned them to the carcass. (See Pics)
4.Smoked for 9 hrs with hickory.
5. Then I double wrapped it, and threw the meat into the oven at 350* for 30 min. Achieved 190* internal. Outstanding tenderness; beautiful color; juicy galore...and it dumped 3/4 cup of fat once I hit the higher temp.
A lot of flavor there, what with the sausage bleeding in even more goodies on top of the mustard, smoke, rub, and basic salt.
I hope I can ask Smokin to insert two pictures right here: Thanks.
