3.5 kg in weight
injected 400 ml brine with 1/2 tsp onion powder, 1/2 tsp garlic powder, 1 knorr beef stock cube, 2 tsp worcester sauce and 1 tsp marmite
coating frenches mustard "adhesive" with malden salt and corse black pepper
smoked with waterpan at 230f until internal 157f using mesquite, pulled off and wrapped in foil and put into fan oven until 197f, then left foil untouched and covered with bath towels to rest for 2 hours
open, carve, woof down
fall apart tender, gushing with juice and a nice smoke ring
Other half moaned on about me finding new hobbies ..found this site..now she's sorry!!