Well I opened the vacuum pack yesterday morning, after about a week and a half in the fridge at 36 degrees. No unpleasant odors, so I seem to be good on that point.
I put it in a 2% equilibrium brine with garlic and other spices, and let it go 24 hours.
I pulled it from the brine, rinsed it and rubbed it this morning, and wrapped in plastic wrap, and back in the fridge.
Looking for a 6PM dinner time tomorrow, was thinking I need to start the smoke around 2 AM tomorrow.
Since it's a 10 pounder, I am guessing 15 hour smoke, plus 1 hour rest.
I guess my biggest worry is it only taking about 1 hour per pound instead of 1.5 and getting done 5 hours earlier. Can I hold it at 190 - 200 for that long?
Going to use 4 oz. of hickory and 2 oz. of mesquite.