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I like to brine mine 12-24 hours before smoking
1 gallon OJ
1/2 bottle soy sauce
1 cup honey
1 cup spicy mustard
1 onion sliced
1/2 head garlic crushed
2 tbsp fresh chopped ginger
1 tbsp red pepper flakes
The same recipe works great for chicken & turkey. Flavor to the bone
I serve it with a dipping sauce
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