How to make it

  • Mix everything except the meat and ice from the corning list and bring to a low boil.
  • Add the ice, then add the meat.
  • Let sit in the fridge for 10 days in a sealed bag making sure the meat remains submerged.
  • Drain off the brine, then you have an option: if you smoke this as is it'll be salty, damned salty. It's not bad if you stick it on a sandwich at the end with a slice of swiss and some burn your sinuses German mustard, but will be a little much straight up. If you want to cut the salt I suggest at least half an hour soak in cold water before proceeding.
  • For the next step, you'll need a rub and to put it on smoke (I used hickory, but applewood or mesquite could both work depending on taste [sweeter vs. southwestern]).
  • Give it the first two hours fairly cold, around 130 F, then give it 2-3 hours at 210 F to cook the meat. When you get done you should have a smoke ring in the meat that comes in a third of the depth on both sides and leaves the meat fully cooked.
  • Look for it to be tender, have some bark to it, then slice it thinly across the grain with a sharp knife.

Reviews & Comments 2

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  • K1tchenB1tch 5 years ago
    Thanks for the recipe, I will be smoking the meat today. Out of curiosity how do you test the salinity for the rub?

    Well, it was successful. The only thing was it was really salty even with soaking it for an hour. Aside from the saltiness it was very good and in a sandwich it would be much more palatable. definitely will do it again.
    Was this review helpful? Yes Flag
    " It was excellent "
    mystic_river1 ate it and said...
    Love it!5 and flagged.
    Was this review helpful? Yes Flag

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