Brine recipe:

2 gallons water

3 cups kosher salt

1 cup sugar regular or light brown

2 tablespoon paprika sweet ,hot or smoked

1 each onion chopped

2 each garlic crushed

1 tablespoon pepper whole or ground

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Boil salt ,sugar ,paprika and pepper in 2 cups of water for 2 minutes, add to rest of 2 gallons of cold water.

Add crushed garlic and chopped onion and stir well.

After brine is room temperature add meat and be sure that is all covered with water.

Keep in refrigerator for 48 hours.

After 48 hours take meat out and soak in clean water for 1 hour.

Take meat out dry with towel and let him dry for 1 hour.

Put meat on cutting board skin down rub with crushed garlic and add four 1/2 inch tick sliced bacon.

Roll from both sides ,be sure that skin stay outside and secure with butcher string.

Rub meat wit some crushed garlic and salt.

Smoke meat in smoker for 1 hour on low temperature 120 to 150.

Preheat oven on 400 ,transfer meat to rack in roasting pan skin up add one choped onion and 2 cups of chicken broth and cook for 1 hour and 30 minutes.

Reduce heat on 325 and cook for 2 hours.

Incriase heat on 400 and cook for 30 minutes more.

Turn off oven and let meat stay in oven for 30 minutes.

Pull meat out of oven put on tray and let rest for 30 minutes or one hour.

Mid time take out some of grease from roasting pan and add 8 quartered potatoes seasoned with some salt ,pepper and paprika. Cook until is done and serve with meat.