After 14 days curing, it's time to make some BBB and pulled ham. I originally planned to turn the whole 9lb butt into BBB which is why I didn't de-bone or split it before curing (wanted some nice wide slices), but after roaming these forums and seeing what a big hit the pulled ham has been for everyone, I had to try it so it was split and de-boned post-cure. We had another couple over last night and bed time was a bit late (3am...). Needless to say, 7am came early, head is throbbing, and this has saved me from leaving the house to run errands.. Following Bear's step-by-step for this one. (Gary has another great thread on BBB) Qview Two (long) weeks ago; rubbed with TQ, brown sugar and bagged. Friday night: Soaked 1/2 hour, patted dry. Split and de-boned on my oversized cutting board... Saturday morning: The larger half will be my pulled ham. WSM dialed in to 250-265F range with hickory. The smaller fat cap half will be my BBB. Into the Big Chief with apple. Stay tuned. Really excited about this smoke.