Still going. Looks good so far. I rotated it in the solution the other day and also used a meat injector to inject some brine deep into the meat near the bone. My plan is to rinse it and soak it in cold water for a few hours early New Years Eve, then leave it in the fridge to air dry until the next morning. Then I will smoke it at around 180 degrees with some hickory and apple wood until it reaches an internal temp of 150. Then I'll bring it inside and let it rest for a while before I glaze it and finish it in a hot oven. Decent plan?