- 1 cup salt
- 1/2 cup light brown sugar
- 1 gallon water or 1 gallon vegetable stock
- 1 tbsp black pepper
- 1/2 tbsp All Spice
- 1/2 tbsp ginger
Soak in the brine for 1-3 days in ice bath.
Remove from brine. Rinse with cold water. Smoke at 250 deg until the internal temp reaches 180 deg. Approx 20-30 mins per lb.
Remove from brine. Rinse with cold water. Cook uncovered in oven at 500 deg for 1/2 hr. Cover and reduce heat to 350 deg until core temp reaches 151 deg. (Approx 2 1/2 hrs for 14-16 lbs)