Butcher had Pork chops on sale this last week. <Chuckles> She asked what I wanted to do special with 'em..... Nothing special, I asked if shed just cut them in about 5lbs roasts abd cryo-vac 'em. Saved her from having to cut all those skinny little porkchops so she was happy. Happy enough to give me a great price. Roasts average about 5 lbs each. I cooked this one, will probably french a couple, who knows. So, I used a sweet pork brine, with a little #1 (maybe 1/8th of a teaspoon), more a brine, less a cure. Two days in the brine, took out today. To quote D'Bear, "I patted it dry with paper towels". Then set it under the fan for about 30 mins. I love the dark meat! Look at that. Here's me trying to show the pellicle, I am starting to believe all those are wasted photes. I set the smoker up, 220 degrees, a lot of apple and a little hickory. Using both wet chips (was trying it to see if my opinion would change) and the AMPs. Three hours into the smoke, I probed it. Starting to take some color. It would have taken more had I left the dryed roast uncovered in the reefer overnite, but I didn't and just went with the fan ride. I pulled it at 145, its sitting and still traveling. Don't forget that they will still travel after being pull and resting. Its so pretty I just had to show you again. Apiece evaporated before I could get the camera out my pocket! Can ya see now why I call it dark meat? Its sooooo tender and pretty juicy too. D'Bear View? A smoked pork chop, steamed brocolli, macaroni and sweet pea salad, and the world famous fresh carrot and sweet peas (totally awesome stuff). Thats it for a Saturday. You might notice that that same porkchop thief that got the pre-picture slice, cut off a hunk off my pork chop!! Thats ok, they will be pay back later. Glad ya dropped by, its easy, its delicious, and it little if any hassle to make. BTW those 'on sale' porkchops were under 2.00/lb. that entire roast was about 9.00. You should see the other three roast! If ya have any questions I will gladly try to help you.