So, after curing for seven days, I trussed it together, and just loaded it into the smoker. We'll see how she does. Internet recipes call for a 250F smoke, until the internal temperature is 150F. I used a wet cure, with Sugar, Nitrate, Salt, Whole Garlic Cloves (I added twice the recommended garlic), whole pepper corns, bay leaves (added excess of bay leaves since mine were old), and some worstershire sauce.