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Ingredients
- 1 GALLON APPLE JUICE
- 6 LEVEL TBSP PRAGUE POWDER
- 2 CUP BROWN SUGAR
- 8 OUNCE CAN DOLE PINEAPPLE, RAN THROUGH A FOOD PROCESSOR
- 1 CUP SUN HARVEST MAPLE SYRUP
Details
Preparation
Step 1
PLACE ALL INGREDIENTS INTO A NON REACTIVE CONTAINER, MIX WELL AND LET STAND 60 MINUTES, MIXING A FEW TIMES. POUR OVER MEAT AND LET STAND IN FRIDGE FOR 10 DAYS, 1 DAY IS 24 HOURS. REMOVE FROM FRIDGE, RINSE MEAT, PAT DRY WITH TOWELS, SMOKE AT 225 - 250 F TILL AN IT OF 145 - 150 F
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