I decided to celebrate the fact that the truck only went through the brick fence and not through the front of Ron's house. I started these chuckies a week ago last Sunday. That makes 9 or 10 days in the cure. I've done this once before and it turned out fantabulous. Here are the chuckies seasoned up and ready for the smoker. I fired up the Joe for this smoke today. Beautiful outside and lots to get done around here so I could tend to it. Decided to throw on a couple of store bought corned beef briskets while I was smokin. Here they are all seasoned up and ready for the smoker. Had a couple of nice tenderloins that I had thawed out to cook and decided to wrap them up in bacon and smoke them too. I think simple is better so these got just a little seasoning and wrapped and into the smoker. Everything into the smoker.... a few chunks of hickory and holding steady at 235. Time to smoke. The tenderloins usually take a couple of hours so I didn't check them until I gave them the usual time. The one over the firebox had hit 178 and I'm thinkin OoooooooNooooooo! I've dried it out. The other one was at 145 so I left it on. Took the done one in the house and wow. I guess the bacon wrap kept it from drying out. It was very very juicy and barely made it through the picture before being devoured. Nice shweeeeeeet pink shmoke ring. I didn't let it rest... I cut it... did the photo shoot, and ate it. The brisket and chuckies have a long way to go yet. Had to go ahead and post the tenderloins. I'll be back later with the strami.