Sorry I missed this. Just hand slice the meat. use any basic salt brine and soak overnight. I do use tenderquick in mine and add some brown sugar and garlic powder. Next day I rinse and then soak in teryaki sauce (at least a couple hours and up to overnight) and hang the meat (you can just lay it on the racks if needed) sprinkle course black pepper or red pepper and smoke at 120° - 150° until done ~ 4 hours. I like to use maple or alder and usualy a mix.
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