Preparation:
Pierce surface of meat in several places and sprinkle with meat tenderizer. Mix remaining ingredients except bacon and pour over meat. Let meat stand in marinade 8 to 12 hours in refrigerator.
Remove meat from marinade (save) and place on smoker grid. Top meat with bacon slices and baste with marinade.
Baste again with marinade after water-smoking.
Charcoal: Use 5 to 7 pounds charcoal, 3 quarts hot water, 2 wood sticks and smoke 2-1/2 to 3-1/2 hours.
Electric Cooker: Use 3 quarts hot water, 2 wood sticks and smoke 2 to 3 hours. |
