Hi I have been reading quite a bit on how to make bacon. However the more I learn the more confused I become. I have learned about the brine/rub thing. I had planned on brine but I am seeing that most are doing the rub. I am seeing some folks saying don't get over 100 and others saying 150 internal. I work hard to get a setup that will maintain 100 and purchased a smoke generator. I would have trouble maintaining 150+ steady.I am doing bellys not BBB. My questions are: 1 What temp do I need to shoot for? 2 Where do I buy the brine mix, what brand etc? 3 How long do I smoke it and at what temp? I will doing small batches as I doubt I will hit the nail on the head my first time. I just need a good starting point. I have both Hickory and Apple. I appreciate any advice. Thanks in advice.