I had a couple of butts left over from making sausage with the venison I took this past season. I've been reading about this BBB on here for a long time and finally decided to give it a shot.
After de-boning, I was left with a 9lb and 10lb slab of meat.
I used Pop's brine recipe and let it soak. I didn't touch it once in the brine, no daily turning or any of that hassle, just weighted it down with bags of water as I learned from his posts.
Minus the bag:
I got both hung in the smoker and went about my business.
I used the AMNPS for smoke and set my temp about 220.
It took much longer than I had expected but was beautiful when I took my first peek!
I cooled then down just like I do sausage. This was the only step I wasn't sure about. Once cooled, I had to slice into it!