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  1. H

    Dry brine liberally

    Dry brine liberally with kosher salt for 4 hours per side. Rub with your favorite spices or mix. Smoke over your favorite wood to an IT of 100°. Sear over a blazing hot fire or in a smoking hot cast iron to 5°-10° below your preferred finish. Rest for 30-60 minutes, then slice against the grain.
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