I bought a whole hog a few months ago and had them leave one leg intact. What I ended up with was a 21lb slab of thick meat. Last week I bought a nice offset smoker. I'm new at this and I can't decide what to do with this meat. I've read many many website on "curing" the ham in salt/sugar/pepper/ground clove. I made this mixture up with about 5 gallons of water, but now with it made is this the best route for this meat? It is partially defrosted in the fridge and need to decide quick what I'm going to do. So do I: A: Cure the meat in the brine for 2 weeks and smoke over apple wood for like 8 hours B: Just smoke is over wood for 8 hours C: Find a commercial curing mixture, i.e. mortons or Bradley's and cure that way, then smoke. D: ? Any advice is greatly appreciated. BTW, I smoked my first ribs the other day on the new smoker using 2-2-1 method, turned out alright but were a lot better the day after. One mistake I know I did was forgetting to remove the membrane on the ribs. Ah the fun of learning.