Recipe - Jujis Naan (Leavened Flat Breads)

TO ONE GALLON OF WATER
One fourth cup Vinegar (white)
1 tablespoon Pickling spice
One half teaspoon Allspice
1 teaspoon Pepper
1 teaspoon Garlic powder
1 teaspoon Onion powder
1 teaspoon Celery salt
1 One half cup Salt
1 teaspoon Liquid smoke
One fourth cup Brown surgar
1 tablespoon Maple extract

Make up enough brine to totally submerge bird. Let sit in brine for 48 to
55 hours. Smoke low and slow to 165170 degrees internal. JuicyJuicyJuicy

Posted to bbqdigest V5 #533 by Don Havranek phl3871@montana.com on Sep
16, 1997