Tjalknol

1. 1

   Preheat oven to 190, then place the frozen roast on a wire rack on a baking sheet.

2. 2

   Roast until the internal temperature reaches 140 to 155, about 8 to 10 hours (start checking it with a thermometer at 7 hours).

3. 3

   Remove from the oven and set aside to cool for a few minutes while preparing the brine.

4. 4

   In a pot, heat the water, salt and honey until the salt is dissolved.

5. 5

   Remove from heat and add the remaining ingredients, stirring together until the ice is melted.

6. 6

   If the brine is still above room temperature, add more ice and stir until melted.

7. 7

   Once the brine is at room temperature, pour it into a gallon-sized resealable bag, then place the roast in the brine.

8. 8

   Arrange the bag in the fridge so that it stays upright and the meat is fully submerged in the brine; soak for 5 hours.

9. 9

   Remove the roast from the brine and pat dry.

10. 10

    It can be sliced immediately, but for best results, put it back into the fridge in a dry, resealable bag for one more day for better flavor.

No additional tips available.