If these BBB's get better with experience, then I am in real trouble. Actually, I know this one will be better because I now know that cured meats are not subject to the "Danger Zone" rules and can therefore be smoked at low temps for hours and hours -- imparting even more smokey goodness than my first batch! I scored a 6.3 lb. shoulder for $1.99/lb. I removed the bone with a fillet knife by just letting the blade tip find it's own way around the bone. Following the division started naturally by the bone removal, I split the shoulder on down the middle to achieve a cut of meat that was no more than 2 inches thick. I rubbed every nook and cranny of the meat surface with 6.3 TBSP of Morton's Tender Quick. All of the cure on the cutting board was swept into the Foodsaver bag before sealing. The players in this symphony are: Yes -- that's apple juice concentrate. I added about a cup of the concentrate right before sealing the vacuum bag. We'll see if it adds anything substantial to the party. (See -- I'm already playing around with the flavors! ) Into the bag and fridge for a 10 day cure... The wait on this one won't be so bad because I already have BBB to enjoy while I anticipate the next round! Life is good when there's bacon in the bank! I'll be smoking this one around 4th of July weekend. See y'all then!