The pork, I try to buy pork chops on sale and instead of the butcher having to do all that work slicing them, I just get her to cut them in 4 to 5 bone pieces. It makes us both happy. We all know how to build a wet cure or a brined cure. 1 part salt 1 part white sugar 1 part brown sugar Cure #1 and spices This time I used a bit too much cure for a 2 day brine, So it was slightly more dense than expected. It had been awhile since my last. And of course I wouldn't even consider refering to my kill journal, instructions? We don't need no stinkin instructions....LOL Damn shame we aren't as smart as we think. Like I said, 2 days brining, the a day drying. It really had a beautiful pelicule! I'll show you this, its what I have learned to do, notch the vertebrae so its easier to cut after cooking. I rubbed it very simply, salt, ancho pepper, light brown sugar and a sprinkle of cayenne. Used the AMPs with apple and corn cob, and apple chips in the tray. AND only one load in the tray. Below is after the first hours It no longer needs me, just some time...... Yesterday I boiled tender a cured smoked hock, then I threw in some dryed blackeye'd peas with it, so it only needed warming. I saw C-Man's cabbage and it reminded me of the brussel sprouts in the crisper. I like to smoke 'em on a skewer and today placed a piece of honey crisp apple between each one. First I nuke/ steamed 'em. LOL Reminded me of the Navy! A bit of EVOO, and some salt and pepper I also mad eup a little spritz bottle of, apple beer, apple cider vinegar, Capt. Morgans I only spritz twice when going in and comming out. No room in the reefer so I drank what was left over and feel invorated! I know I still can't spell or talk for that matter either. Wonder if its the spritz. So when I added the skewers to the smoker I inserted the probe! Then it got the spritz! As I closed the smoker door I thought I heard singing! Cooked about an hour longer, I removed the roast and allowed to sit and it travelled from 145 to 150, what can I say.... I am outta practice. Did I mention I spritzed here again. About 30 mins. So we have sweet taters with butter, real maple syrup, nutmeg and a pinch o cayenne! I wanta say, that as long as it take a tater to cook in the oven at 350, I don't have enough time to do one in the smoker at 230. The Blackeye'd suzies w/ hocks..... ZOMG! and its not even Easter yet! So when I sliced the roast........... I could swear I took more and better pictures. So here's the Bear Picture. You can see in the meat, its a bit too much cure or a bit too long in the brine. But it is unbelievably juicy and tender. Nothing at all special in the brine except I added just a bit of cinnamin. You can't reconize the taste but since I know its there, I know what that slight spicy flavor is.The rub was perfect, a touch sweet from the light brown sugar, a touch hot from the cayenne. Did I mention tender and juicy? Seeeeeeems to me that the roast cost less than 2.00 a pound, Makes a nice presentation, but it was just good meal today. Thanks for droping in and checking it out.