I've been meaning to try this for some time now. Had a package of 2 boneless butts I was gonna use for PP. I decided to use the part of each butt that had the bone in and tie them up for the PP. The two other pieces were totally intact and weighed about 4 lbs. each. I used a the basic dry rub from the book Charcuterie. Cured the for 10 days, rinsed and tried the fry test for saltiness. No need to soak this time. I smoked them with a mixture of wood pellets at 160° for about 6 hours and an additional 3 hours for them to reach 145° internal. Cooled on the racks over night. This morning I cut some slices and fried 'em up. I was totally surprised at the flavor and crispiness. Definetly will be doing this again. One of the pieces rubbed with the cure. After curing for 10 days ready for the smoker. In the smoker. I have'nt started the smoke as yet Finished and cooling Just sliced and fried. Thanks for looking.