Here is what I did. I cut a pork butt in half, I mixed up a gallon of Pops brine and injected quite a bit of brine into the butt, then I soaked the butt for 15 days in the same brine.
I pulled the butt out of the brine, dried it best I could with paper towels, and then put it on a rack placed on a large aluminum tray which held it up so it was not laying flat on the tray, so air could circulate. I placed it in the fridge for an overnight nap.
Last Tuesday, I pulled the but out of the fridge, hung it from one side on my bacon hook and placed it in my smoker intending to cold smoke it for about 6 hours and then ramp up the heat and take it to an internal temp of 145 + degrees. To cold smoke it, I would use the electric heat element in my converted food warmer smoker.
About an hour into the smoke my electricity went out, ( PUD had a blown transformer) so I was forced to light the propane burner in the converted food warmer smoker and continue smoking it. Oh I almost forgot, I did Pops mailbox mod to my smoker and was using Hickory pellets in my amazn-p burner.
Long story short, during the day and a 9 hour smoke I increased my chamber temps and took the butt up to 146 degrees IT and at that time I pulled it out and took it into the house sat it on the counter for several hours for a rest, then slid it into a ziplock bag and into the fridge over night.
This but came out tasting fantastic, I have sliced it and have had some with fried eggs, and made sandwiches with it. It does not taste like Bacon or Ham, and not sure if it tastes like Canadian bacon or not. Regarless, WHAT have I made, Ham, Bacon or Canadian Bacon?
The butt before I sliced it, and my converted food warmer smoker