I picked up some butts last week and they had boneless CS ribs, so I got some of those also, figured they would cure for a week and the butts would get 2 weeks till I could smoke them.
I mixed up the TQ and brown sugar as per directions 1T/# meat rubbed and ziploced into fridge for a week turning every 2 days.
Before they went into the smoker I rinsed and tried a piece uncooked, not much salt taste, no need to soak so I laid them on a sheet pan and into the fridge overnight.
Smoked them today with some apple chips in the Cookshack at 150 for about 3 hours then bumped temp to about 170 for about an hour until they were low 140's pieces were odd shapes.
The cut up piece on the plate was after smoking.
So why do they taste like ham instead of bacon, is there something I am missing to get that Bacon taste, or do they maybe need to be brined, is it the cut of meat, I know it is a dumb question but I am confused, I can see that what I am making for next weekend is going to be ham not bacon. Oh well I guess ham is good to, but not as good as bacon.