Quote Originally Posted by Mrs. Crappie Stalker View Post
This is my first attempt. I've read about quite a few methods/recipes and decided to try it. I did a dry brine overnight using brown sugar, salt, ginger and garlic. After 12 hours, I rinsed it well and put it back in the fridge uncovered for for about 4 hours. It's now in the smoker on parchment paper at 225°with apple wood. I'm not sure how long it will take, but I'm going for 140° internal temp. Gonna glaze lightly with maple syrup
I sure hope it's worth eating when I'm done!
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sounds awesome !!! let us see a picture when its done !!!!