![Question :?:](./images/smilies/icon_question.gif)
This is after I reapplied spice's and before going into the smoker.
After two hours of Hickory smoke and another 5 hours with no smoke it was standing around 150* F and I read someplace to steam it to finish so I did. Got the roaster out and in no time it was at 160* F
This is it cut open, very happy with the curing process. It went all the way trough. And man the kitchen smelt great while it was in the roaster.
A close up pic
Had to taste it and WOW is it good. Going to let it rest in the fridge for a day or so before slicing.
It's called Andy Dandy because his first name is Andy ;D