Hi folks. First, let me wish you all a very Merry Christmas. Thanks so much for the help these last few weeks. The learning curve is still steep, but I'm really looking for more things to try.......Pastrami fever might catch on here in Houston. Here's a couple of shots of Christmas q we did this afternoon. The Maple Bourbon Ham went on about 1 PM. This is about an hour in. Had about 1 1/2lbs of JD maple to use up, so put together a fattie to keep it company (my first bacon weave) Finally 5 1/2 hours later, everythings done (course the fattie did not go that long - to about 170F internal) Fattie will be for Christmas breakfast and the MB Ham is going to friends with us for dinner. Have a great holiday and looking forward to working with you folks in the coming year!