Submitted by Brian in Ohio
Remove all fat, silver skin and glands from the meat.
- 1 cup water
- 1 cup kosher salt
- 1 cup red wine
- 1 cup apple cider vinegar
- 1 cup sugar
- 1/2 cup Worcestershire
- 3 tables peppercorns
- 3 bay leaves
- 2 tablespoons course black pepper
- 2 tablespoons kosher salt
- 1 tablespoon sage
Brine the meat in the refrigerator for 24 hours.
Remove meat and rinse, then rub with coarse black pepper, kosher salt and sage. Wrap and refrigerate 12-24 hours.
Remove wrapping from meat and smoke at 145-180 degrees until meat reaches desired degree of doneness.
Wrap warm in foil and chill until ready to slice.