I pulled 2 pork butts out of Pop's brine last night. They looked a little unruly so I squared them up a little. And test fried. For the brine I used: 1 gallon water 1Tbs cure #1 3/4 cup kosher salt 3/4 cup white sugar 1 cup brown sugar Formed a pelicle in front of the fan. I put them in the smoker this morning at 7:30. I forgot to lower the temp so it was smoking at 225 all morning. I was going to pull them at 142 but decided to take them up to 200 and try having some pulled ham. I will either have a special treat or ham jerky when it is done. 6/12 hours later is stalled like a regular butt at 157. More will follow.