This is my first attempt at a cured, cold smoked boston butt ham. I let in soak in Pop's brine with some garlic powder and a few other spices for two weeks. It has been in the MES 30 (no heat) with the AMNPS for about 14 hours. The ambient temps outside have been in the 60's. I plan to let it smoke overnight and thru tomorrow. I'm going to cut us some steaks to throw on the grill tomorrow night. I'll make sure to post pics of the "money shot". Stay tuned!