• Wash the oysters well until cold water.
  12 oysters
• If your oysters are hard to shuck, add a bit of water to a large pot with about ½ cup of Marsala or bourbon. Steam the oysters just until they open. Cool in an ice bath to stop cooking.
• Shuck the oysters using an oyster knife (affiliate link). Reserve the juices in a bowl. Also reserve the larger half shell.
• Strain the cooking liquid through a cheesecloth lined fine mesh sieve.
• Soak oysters in the cooking liquid for about 30 minutes to plump them up.
• Set up your smoker. Preheat to low heat about, 150°F. Add your wood chips or pellets.
• Place shucked raw oysters on to a wire rack like a cooling rack or a seafood grilling rack or even on a rack from your dehydrator, if it is metal. Brush with sauce.
• Smoke for about 2 hours then increase temperature to 175°F for another 30 minutes to an hour. Internal temperature of oysters should be 140°F and they should have curled edges and have become firm and have your desired texture. Don't overcook or they will become dry.

For the sauce

• Optional but this sauce is delicious with the oysters.
• Add honey, butter, Marsala or bourbon, salt and pepper to a small saucepan. Melt butter and stir to combine ingredients.
  2 tablespoons honey, 2 tablespoons butter, ½ teaspoon coarse kosher or sea salt, ¼ teaspoon cracked black pepper, 1 tablespoon Marsala
• Serve with hot oysters. Add a dash of hot sauce if desired.