Being that I am an admitted over achiever - I smoke at 190 to 200 with a probe in each belly until I hit 150. I bring it in, cool it down and stick it in the fridge for 1 or 2 days (depends on what's going on). Then I take it out and do the whole thing again. This time I cut off the skin after it cools on whatever piece I'm going to slice right away then back in the fridge for all of it (wrapped tightly).
One of these times I'm going to "triple smoke" but that'll have to wait until fall, it's just to darn hot outside. Two days is bad enough.
Here's some Q-view of my bacon.