OK so Im a little late in updating.
I pulled from cure and it was a bit salty so I soaked in water for a bit.
Here it is out of the soak
I smoked low starting at 100 degrees then increasing 10 degrees an hour until the chamber was at 170. Then took the meat to 156. used the AMNPTS with Pitmaster pellets.
I didn't get a picture in the smoker. Here it is packaged up.
Also did 20 lbs of Cheddar. I cut the blocks up and have 40- 8oz packages.
Hopefully people are happy with their gifts.