I picked up a boneless pork shoulder picnic for my first try at pops brine and curing a ham. I injected and into pops brine it went. I was shooting for 14 days, but ended up being 16. I cold smoked it with a full tray of Hickory in the amnps. Think it ran for 8ish hrs. Let it rest in the fridge for 3 days, then onto the pellet grill @ 170* with a full amnts. Bumped it up to 225* after a few hrs when it hit a it of 125* Pulled it at 165* and let it set for 30 min before carving. It was very juicy. Flavor was incredible. But, it was like chewing on a inner tube....:icon_cry: Lightning wasn't very good, but the color was a consistent pink throughout. I'm thinking it was the cut of meat, not my technique. Thoughts? ??