Trapper John
Well-Known Member
I took the thighs off of the jake I shot at the first of April and stuck them in a brine of apple juice, salt, and brown sugar.
Before the bath:
I dusted them with some of the rub I use for pork, but added in a bit more brown sugar. Then I put them on the grill, off to the side of the coals and hickory, and let them smoke untouched for two hours.
Then I stuck them in some foil with a little apple juice, sealed them up, and let them sit for another hour. After this, they got another half hour of smoke. The rub darkened nicely and the meat tightened up a bit after the foil treatment.
Now they're waiting on me in the kitchen. Smokey, sweet, and perfectly tender.
Before the bath:
I dusted them with some of the rub I use for pork, but added in a bit more brown sugar. Then I put them on the grill, off to the side of the coals and hickory, and let them smoke untouched for two hours.
Then I stuck them in some foil with a little apple juice, sealed them up, and let them sit for another hour. After this, they got another half hour of smoke. The rub darkened nicely and the meat tightened up a bit after the foil treatment.
Now they're waiting on me in the kitchen. Smokey, sweet, and perfectly tender.
