1/3 C sugar
1/4 C salt
2 C soy or teriyaki
1 C red wine
1 C water
1/2 tsp onion powder
1/2 tsp pepper
1/2 tsp garlic powder or use real garlic
Tabasco to taste
Soak meat in brine for 24 hours or longer.
Place on racks and allow to drip dry.
Smoke times vary.
Sprinkle with cracked pepper before placing in smoker.
Drizzle warm honey on 1/2 done pieces. Gives it time to cook into the meat.