Hello smoked some Canadian Bacon in the Masterbuilt this weekend. It was several medium sized pork butts. Dry brine with TenderQuick for 8 days in the fridge. I soaked them for 3 hours and they came out a little less salty. Good hammy flavor. I ran out of daylight so the last photo was taken the next day with the bagged CB already frozen. Still learning how to insert photos so hope I get them right.