My youngest daughter and my oldest grandson share the same birthday so I made some hams from 2 pork butts. We are going to have a party here Sunday for the both of them. I used Pop's brine and soaked them for 13 days. The recipe I used is: 1 gallon water 3/4 cup Kosher salt 3/4 cup sugar 1 cup brown sugar 1 Tbs cure #1 I boned them and tied the butts back together, injected them every 1 inch and put them to sleep for 13 days in the basement refrigerator. Boned and tied before going in Pop's brine. Here they are rinsed and sitting on my smoker grate in front of a fan to from the pellicle. We just moved the party up an hour to accommodate a few people so they must be ready to come of the smoker by 3:30 Sunday. I think I will start them at 1:30 AM and run things a little hotter than I want to 250. These are 8 & 9 1/2 lb butts. The smoker is ready to slide the grate in start the AMNPS and turn the smoker on. Then back to bed! I want to make pulled ham again as that is what the birthday people want so 205 IT it is.