Just took it out of the brine (Pops Brine) and did a fry test after washing off the brine. It was quite ropy and I'm not sure why so I rinsed it off good and patted it down with paper towels. Applied garlic powder to one and garlic and cracked pepper to the other. Under a fan now and will put it in the fridge overnight to form a pellicle. Hope I can keep the temps low enough to do it right since we will be right at 100 degrees here this week. Fry test was a bit sweet but the salt was perfect. Hoping the garlic and pepper offset the sweetness. Got impatient and left it under the fan for a few hours to form a pellicle so i could put in the smoke at night when the temps were cooler. Here it is after the first round in the smoke. About 7 hours.