Dry brine for 12 hours refrigerated in 3:1 dark brown sugar to kosher salt and 1T of course black pepper
Rinse and pat dry. Set on a cooling rack to dry in the fridge for another 12 hours.
Smoked at 200f for an hour using cherry pellets on my Ninja Woodfire. Glaze with teriyaki once a “crust” has set, about 30 minutes in or so. Reapply a second coating 15 minutes after the first.
Make some rice and green beans, break out your finest paper plates, and enjoy!
by Timmy_2_Raaangz
2 Comments
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Moist and silky with a subtle smoky char, delicious😋😋😋