I cut the straps in 2 pieces to make it easier to work with. Coat with Morton’s Tender Quick and regular sugar (50/50 mixture) for 3 days in a zip lock bag. Take out and wash all that off real good and pat dry. Then coat heavy with honey and coarse black pepper and cold smoke for 3-4 hours. You need smoke but not heat. Try to keep smokehouse under 120° for this. After that time, then crank up the heat and cook till IT of meat reaches 160°-165°
Take off, let cool a bit, then slice up.
I actually did these in my 250 gal offset BBQ pit because I don’t have a smokehouse yet, so I had to babysit it a lot during the cold smoke time. A smokehouse makes it much easier.
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Take off, let cool a bit, then slice up.
I actually did these in my 250 gal offset BBQ pit because I don’t have a smokehouse yet, so I had to babysit it a lot during the cold smoke time. A smokehouse makes it much easier.
Sent from my iPhone using Tapatalk
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