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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Trophies should be measured by smiles and memories, not age and inches.
Genesis 27:3
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