Awesome work leftcoast, looks great!
I made another attempt at it again this past weekend, doubled the batch size, but experimented with timings - took half the batch out of the brine after 24 hours but gave it about 13 hours to dry, and then smoked. That half came out a little too dry, but still very good. The second half stayed in the brine nearly 10 hours longer, dried for only 7 hours, and it came out pretty good. Next time I'll go for something in the middle - 24 hour brine, dry for about 10 hours, smoke for 5. And only one pan of chips, Alder (although with my next batch, I'm going to add some apple).
Didn't take any pics during this past weekend, but appreciate you sharing yours!