Started with half a loin - trimmed - for the Canadian Bacon (about 4lbs), and a half a boneless Butt for the buckboard (7lbs).
Used Hi-Mountain cure and let them sit in the fridge for 12 days in vacuum bags.
Ran for 30 minutes with no smoke at 150º then bumped to 175º and added oak and apple.
Internal at 155º for the Canadian and 140º for the Buckboard, then off the smoker, wrapped, and rested.
First slice of the Buckboard
Used the slicer to get nice, even pieces. Ended up with 60 slices of Canadian, and enough buckboard to separate into eight 1/2lb bags.
six 10-count packs of Canadian: Bagged, marked, and ready for the freezer.