@schultzgang I agree I like to wrap in bacon and put on the grill!!!

@Joe-Hell here is the last one I have in the freezer I made about a dozen of them this year! They go fast lol

@schultzgang I agree that is why I use the big roast from the back legs

@Curtis-p the amount of brine you are making

@Curtis-p @JOE HELL
Here is the recipe I use, never had anyone complain about it. Makes a great ruban sandwich

@Curtis-p I have made pastrami out of rear leg roasts and they turn out awesome (I would have a hard time doing that with a back strap being a great piece of meat). I cure it for three days in the fridge in a wet brine and then cook it to 150 on the smoker. Let me know if you want the recipe

@Rogers I have tried the willies and gigawatt, tried the buffalo blue cheese wasn’t too impressed with it, the gigawatt has a nice heat, the willies has wonderful flavor, so far the willies is my favorite, has a good flavor that anyone can enjoy, if u like more heat use the gigawatt, I would recommend adding high temp cheese to the gigawatt think it would calm it down alot

@Rogers @deplorablenc1 thay are return address labels I printed from the computer cheep and look awesome, makes it look professional

@deplorablenc1 tried it after setting in the fridge the heat tamed down quite a bit, think this seasoning would really benefit from high temp cheese, and I did not put 5 lbs of jalapeño I only put a quart and did not add the liquid from the jar