Preparation time: 5 mins, plus 6 hour cure (overnight is best if you have time)
Cooking time: 4-6 hours low and slow, followed by 5 mins high and fast
This recipe uses three simple techniques - cure, slow cook, then char to bring out the best in this economical cut. The combination of salt and sugar in the cure help to tenderise and season the meat from within. The additional seasonings can then be down to whatever you’re into.
Once cured, simply put them on to slow cook, then forget about them. Then come back a little later to finish them on the grill. Easy.