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POUR OVER MEAT AND REFRIGERATE FOR 12 HOURS OR OVERNIGHT. TURN OCCASIONALLY. COOK MEAT IN A WATER SMOKER ADDING MARINADE TO WATER PAN. YOU CAN ALSO PAR BOIL THE MEAT ON THE STOVETOP IN THIS MARINADE WITH SOME WATER UNTILL IT IS TENDER OR STARTING TO PULL AWAY FROM THE BONE. THEN MOVE YOUR MEAT TO A GAS OR CHARCOAL GRILL TO FINISH THE COOKING PROCESS. THIS WILL GIVE IT THE GRILLED TASTE AND BROWNING WITH GRILL MARKS.
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