Canadian bacon

[es1025]

Less than 10 hours or so before the smoking begins. Using two ounces of cherry, no rubs. Two temps couple hours at 160 and the rest at 200.  I will have some before and after pics later today. The brine had a nice maple aroma. Can wait until after golf.
I read a bunch of different blogs and settled on this temp profile.

Do i need to add a water pan?

[DivotMaker]

Can't wait to see how it turns out!  I use a water pan.

[es1025]

Here is the stages of the product.

Overall very happy with the results.  Took almost 5 hours for one piece and almost 6 hours for the other piece.

I ran the temperature at 190 for 4 hours and then 225 the rest of the way.

No more store bought CB.

[DivotMaker]

Looks fantastic, Ed!  Yep, it will ruin you on "store bought!"  Wait until it sits in the fridge a few days - it's even better!