So another thing that my co-worker has wanted me to give a shot. He told me a story from when he was younger living in Albania that he remember his grandmother smoking out in the smokehouse for days.They'd cure thick strips of beef and then smoke them for days over hickory and some heat. His brother in law gave him some and brought it in and it was pretty good. Very heavy hickory smoke flavor and garlic and onion. Also it was pretty salty. So we're giving it a shot. I picked up a 2.5 lb chuckie from the store because from what I saw it seemed like it was a similar cut. It's sitting in Cure #1, 2% salt, 1 Tbps of garlic powder and onion powder. This thing is about 2.5 in thick...it's a nice hunk o meat! Here we go!