Meat Smoking Brine

This brine will do about 8 to 10 pounds of meat. Do not pat dry, just take out of the brine and place into smoker.

1/2 cup Worcestershire Sauce
1/4 cup Soy Sauce
1 1/4 cup apple juice or apple cider
1 Tbs salt
2 Tbs black pepper
1 tsp garlic powder
1 tsp onion powder

Place meat in the brine for 18 to 24 hours in refrigerator. Use a gallon glass jar with a tight fitting lid for turning every few hours.

For the traditional wood fired smoke for about 8 hours at about 110 degrees F.

For a Brinkman, use medium heat for 4 hours.

For a Little chief stlye smoker, smoke for 8 hours.