Once again Ron has introduced me to one of my now favorite things. This Capicola is off the chart. I started out with a nice boneless butt that had been netted. Mixed up a batch of TQ brine per instructions. 1 cup of TQ to 4 quarts of water. Worked out just right in the container I used. Covered it nicely. I first pickled this baby with the brine. Used a cheap injector needle I found and ground a few more holes in it. Worked great. Into the fridge for 3 days. After three days I did a pan fry test to make sure it wasn't too salty. It was fine the way it was but I rinsed it well and put it back in the container with fresh water to rinse the TQ off of it. Left it like this while the ribs I was smokin had their time in the smoker. I pulled the capicola out of the water bath.... dried it off and rubbed it per Ron Mans instructions with Cayenne pepper and Spanish Paprika. I added a few red pepper flakes to kick it up a notch. I pulled it at 155 and let it rest until it cooled enough to put it in the fridge. I waited until the next day to slice it up. This is the first of many of these I see in my life. I can't beleive this is a boston butt. The flavor is outstanding. I sliced it nice and thin. I just can not find words to describe how dang goooood this stuff is. If you haven't given this a shot.... you need to. Very simple but the results are fantastic. I smoked this with apple and maple. Got it all sliced up and put it in vacuum bags and into the freezer. What a pile of eatin for 10 bucks. Couldn't resist one more closeup. Thanks Ron...... your the man. Thanks for checkin out my qview. This was fun and tasteeee and a definite do again. As a matter of fact..... Red is wantin to know when I'm gonna do some more already. And we all know what Red wants Red gets.