-
1
In a lidded jar, combine the clam juice, lemon juice, oil, pepper, garlic, and any oyster brine.
-
2
Place the oysters in a small bowl or plastic bag.
-
3
Pour the marinade over the oysters and refrigerate for about 45 minutes.
-
4
Prepare the smoker for barbecuing, bringing the temperature to 180F to 200F.
-
5
Drain the oysters, reserving the marinade for the mop.
-
6
Arrange each oyster on a half-shell.
-
7
Bring the marinade to a vigorous boil and boil for several minutes.
-
8
Reduce the heat and keep the mop warm.
-
9
Put the ice cubes in a smokeproof 8-inch-square or 9 by 12-inch baking pan, or in a deep pie pan.
-
10
Place the oysters on the half-shell on a small grill rack and place the rack over the ice-filled baking pan.
-
11
Place the oysters over ice in the smoker as far from the fire as possible.
-
12
Cook for about 40 minutes, drizzling with the mop once or twice in a wood-burning pit, or as appropriate for your style of smoker.
-
13
The oysters are done when slightly firm but still plump and juicy.
-
14
Swab them with the mop when they come off the smoker.
-
15
Serve the oysters warm with lemon wedges and more pepper.
-
16
Serving Suggestion Serve as many oysters as you can afforddont worry, youll never have any leftwith Hand Salad and a lot of Cracklin Cornbread.
