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Question by Zorq. Uploaded on November 18, 2012
i just brine it in vinegar, wochestershire sauce, soy sauce, some liquid smoke, sugar and salt for 1-3 days in the fridge then slice it up against the grain and put it in a propane smoker on medium-low for about 3-5 hours depending on how thick the slices are and how cold it is outside. i don't really measure just put in how much feels right.
I would give you mine but I never wrote it down. I pretty much just put some soy sauce, minced garlic, and depending on the batch I might add some Louisiana hot sauce. I add this much of each one...;)
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