Rub both sides of meat with cure
Combine chorizo, onions, garlic and tomatoes
Coat both sides of the meat
Place in heated alto-Shaam cook & hold smoker
Add soaked wood
Cook at 250F (121C) to 135 and hold at 150F (65C). Smoke 1 hour. You can hold overnight for morning service.
This is how it will look the next morning