I just brine it in water mixed with 1 box of kosher salt, two bottles of Grandma's molasses, a cup of red wine vinegar for 12 hours. Then it goes on the smoker for 8 hours.

Another thing is to do the brine then cover with a paste of butter, rosemary and sage and roast in the oven.

__________________
"I have no convictions ... I blow with the wind, and the prevailing wind happens to be from Vichy"

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Monika '74 450 SL
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'97 Jeep ZJ Laredo
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Bruno '81 300SD
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'92 Subaru
'96 Impala SS
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