Grabbed a 2 pack of butt's at Sam's a couple of weeks ago. Butterflied them & took the 2 pieces with the fat cap on them for BBB. Used the rest to make hot Italian sausage. I cured the 2 pieces in Pop's brine for 9 days. Took them out this morning, soaked them for about an hour in fresh water. Rubbed them with a little EVOO & coated them with pepper. Put them in the MES with my AMNPS & Todd's perfect mix pellets. No heat just cold smoke. I usually just smoke them for 10-12 hours, but this time I'm going to see how they taste after 24 hours of cold smoke. I have to say the aroma of the perfect mix is almost intoxicating. I don't know what's in it, but it smells awesome. Here's how they looked before the cure. After 9 days in the brine cure, all rinsed & ready for the pepper. All coated & ready for the smoker. Got the AMNPS loaded & have about 1/4 of a Weber starter cube in the end. You can just light it with a match & it will get the pellets going. Get the bacon ready to hang. They are in & looking good. It's been 2 hours & the TBS is flowing nicely. More pics to follow Sunday morning.