If you are going to smoke at low temps, you must do a traditional salt and cure brine. Your TQ is just salt with Instacure added. The salt is what cures your bacon, the instacure is just added insurance as your meat will be in the danger zone for 10 or more hours. If your smoker is hotter than 180 degrees, you can do whatever you want but you will not have bacon, just smoked pork bellies.
May I suggest the the dry cure recipe from the Kutas book? It is so simple.
1 cup salt
4 tablespoons instacure No.1 ( I do cheat here)
2 cups honey
Mix salt and cure, well (that is why it is pink)
cut belly in half and skin
rub with salt mixture, use most of it for 1 full slab
rub in the honey - very messy but worth it
place in two baggies and refrigerate for 6 days, flipping every day (or two)
remove and rinse
I like to scrape with a sharp knife to remove more salt. I then rub with black pepper (you can use your rub recipe) and refrigerate overnight.
hang slabs in a cool place until dry to the touch. skip this step and your smoke will not penetrate and a black soot will form
smoke at 140 degrees until internal temp reaches 127-128 degrees F You do not want the fat to liquefy so you have to keep the temp below 180 degrees