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Welll if you want it moist you probably should brine it for two or three days or inject it with something. Then before you smoke it roll it in your spices and cracked peppercorns and corriander seeds to make a reasonable crust on it. Smoke it fairly hot since it is lean at around 210 to 225 and preferably wet using apple juice instead of water in your water pan to 155/160 internal temperature for service or you could make a ham out of it or forget the smoke and make Canadian bacon. Big Grin In either case if you pay say a buck 79 a pound you will certainly save a bundle with any of these treatments over buying the finished product.
I should have caught that! Smiler You can spray mist or mop apple juice directly on the meat every so often too. Yep we have a couple of Confederate units in Ohio. I picked Mosby's Raiders cause during the war they were heavily supported by the populace and "given" anything desired. Consequently, we can have more comfort items and still be "somewhat" historically accurate. Smiler

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