- Nov 19, 2007
- 13
- 10
It was first brined in apple juice, white wine, salt, honey, molasses, cumin, cayanne, ginger, nutmeg, cinnamon, clove, garlic, shallot, bay leaves, (oh) and black pepper. This took place over the past week. I removed it from the brine yesterday. I trimmed, tied, and seasoned it (cumin, black pepper, cayanne, ginger). It sat overnight. Now it is at home on my smoker @ 225*...internal=55*