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Old 01-28-2012, 11:58 AM   #3
skeeter
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Join Date: Aug 2007
LSBA Region: 77
Location: Cypress, TX
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i have found that soaking mutton in pineapple juice/ salt brine mixture for a few hours removes the small, tenderizes the meat and gives the mat a good flavor.

remove meat from brine solution, season with your favorite spices/ seasonings, smoke at 240 degrees for about 2 hours, remove and wrap meat in foil. return to smoker for another couple of hours til meat pulls away from bone.
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