Here is a link to the beginning of this smoke. http://www.smokingmeatforums.com/for...ad.php?t=80559 First off the smoker was the Buckboard Bacon. I have to say there was way more flavor in the brining pickling cure than in the dry cure. In addition it only took 48 hours instead of 2 weeks. This is definitly the way I'll be making my buckboard bacon from now on. As I told you all before in the last post I foiled everything and spritz it before I went to bed. This morning the first off was the beef tender roast. It really turned out nice. Very good slab of meat to make pulled beef with. Next off was the cured beef chuck roast. This thing has a beautiful rich almost maroon color. It is a cross between corned beef and strami. I love it. It will make an excellent sandwich and I would also do this again. Sorry but we went to a wedding and Red accidentally erased the finished pics. I'll take some and throw them on here when I make my sandwich. http://www.smokingmeatforums.com/for...ad.php?t=80600 Next is the butt ham... which I know is a contradiction in terms but this thing turned out really nice. I did a little taste test and it has a great flavor to it. I waited for it to cool before I sliced it and man this thing is awesome. I cured it the same as the BB but when I went to smoke it I used honey, turbinado sugar and pepper. This thing is well worth the effort. Especially at 98 cents a pound. Now the butts are another whole story. When I got up this morning I checked the temp on both butts. They were put in side by side at the same time. One had an internal of 205 and was falling apart. The other one was sittin on 160. I left it in the smoker and at a total of 17 hours in the smoker which is sitting on 245... the internal was 178. I checked this temp with three different therms and all were within a couple degrees. Talk about butt from hell. This thing would take 3 days to get to 195. Anyway.. I pulled it and threw it in with the other one that had already been pulled and what a nice pile of PP. I wanted to mention that I took it out of the foil this morning and let it finish up without foil. I poured all my juices back into the PP after I mixed the two together. The baffle did make a difference and with a little experimentation I think I can get it to a place that will really help with that right hand hot spot. I'll work more on that later. The cured beef chuck was a hit. Wonderful taste and texture. The butt ham was very much a winner. Hard to believe that a little cure and seasoning can turn a butt into such a different peice of meat. Everything turned out nicely and I gained some valuable info with this smoke. I love this stuff.