Doing 2 marinades for 24 hours flipping the meat every 8 hours.
1. (larger piece) 2 cups of makers mark, 20 ounces of maple syrup, 2 lemons juiced, 1 lime juiced, 2 tablesppons of cayenne, ground mustard, peppercorn, salt and some store-bought dry rub that's made locally and sold at the co-op with some thyme
2. Founder's imperial stout, cider vinegar, salt, pepper, same dry rub and thyme.
they go in today at 4PM!