So, I've done my research. Bought my pork. Butterflied my pork. Bought my Hi Mtn BBB Cure. And now I'm about to start the curing process. My Next question involves smoking time. In the packaging it says a hot smoke til 140 (paraphrasing here) however, I've seen people going on for as long as 12+ hours. What is the suggested method for smoking. I have a while here (10 or so days, depends on when the pork finishes defrosting (ew I know)) so I would really like a well thought out plan of attack. I have a vertical electric model smoker and can either do the foil method for chips or I have rigged an impromptu soldering iron-can contraption that could add smoke or extend the smoke. Thanks for your help guys. The pics will be your reward once you tell me how to smoke it!