I highly recommend doing this...Or being related to someone who is doing this.
The cure is salt, brown sugar and Prague Powder #1.
New scales and universal cure calculator made the portioning part safe n easy. Thanks DiggingDogfarms!
Bagged them for two weeks or so. Turning daily.
Rinsed, tested for salt, rinsed again.
Dried in the fridge for 24 hrs or so
I put coarse pepper on them before hitting the pit
Put them all in the smoke for a while
The first three halves came off to be sliced thinly. and the other three (leaner ones) stayed on till they were like a tender brisket. I cut those over 1/4" thick.
Pretty cool stuff!
Pics got out of whack,