Dang, I failed. I didn't take a photo of the side pork yesterday before I rinsed off all the slimy, gooey cure off it. It was a thing of beauty! You rinse it off, pat it dry and crack some pepper on top and let it sit uncovered overnight in the frig. I have the smoker warming up and it will get smoked at 160° or so for about 6 hours. Internal temp, 150°.