I have been wanting to try this for some time now and I just got a meat slicer and I thought that it would be perfect to slice up some BBB with. I picked up 2 butts for $1.88lb for a total of 13lbs or so. I deboned and butterflied the butts. I used cure#1, salt and brown sugar in a 1/7/5 grams per lb ratio that I stole from ChefRob's post. I let the butts cure for 10 days. Pulled from the fridge, rinsed it off really good and did the slice and fry test. It was good, slightly salty but I figured that's because it's thin end piece that got more salt into it. After rinsing off I put them in the fridge overnight to form the pellicle. I pulled them out the fridge this morning, and did 1 with nothing but pepper, another with garlic powder, onion powder and pepper, another with a maple glaze and sprinkled with brown sugar and another with a honey pecan rub I got from Cabelas. I also got a few sticks of butter and some cheese in the old MES30 since I was cold smoking today. I am using apple wood pellets in my AMNPS tray. I plan to do a 10-12 hour smoke on the butts and a 2 hour smoke on the cheese and butter. Once the butts are done I will wrap and let mellow in the fridge for a few days then slice it up. Any other suggestions or tips are welcome. Had to wear this shirt today for obvious reasons. One half with the fat cap. Garlic, onion and pepper. Pure pepper. Honey pecan rub. Maple and brown sugar. Lots of butter and cheese. Got the ANMPS fired up. Cold-smoking sitting pretty at 52° thanks to the chilly temps and some ice trays in the smoker.