I used to make this in a restaurant where I worked I have modified it for the home cook I make this about twice a summer Its the hit of any BBQ
Prep Time
7 days
Dificult
Medium
Servings
7 days 12 hrs 30 mins
Ingredients
Instructions
To Make the Brine: In a medium bowl
combine curing mixture
sugar
pepper
2 tablespoons onion powder
2 tablespoons garlic powder and water. Mix until the salt and sugar are dissolved in the water.
Pour brine over pork. Allow pork to soak in brine for one week in the refrigerator.
Remove pork from brine
then discard brine. Rinse and pat dry the pork.
Preheat an outdoor smoker for 200 to 225 degrees F (95 to 110 degrees C).
To Make the Rub: In a medium bowl
mix together the mace
2 tablespoons garlic powder
2 tablespoons onion powder
paprika
sage
thyme and honey.
Evenly coat the pork with the rub and work it in with your fingers. Place a roasting rack in a drip pan and lay the meat on the rack.
Smoke at 200 to 225 degrees F (95 to 110 degrees C) for 12 hours.
.JPG)
