I finally got my Canadian Bacon smoked today. I cured this 6 pound loin for 8 days in TQ, onion powder, lemon pepper, garlic powder and CBP. Rinsed it well and let it soak overnight. Pulled it and rinsed again, set it in the fridge for 2 days covered. Seasoned again with the same and added a little turbinado sugar. Here it is in the MES set on 180. I had to do some running today so I stoked up the Smoke Daddy with some sassafras and a little hickory herb pellets. Didn't have any juice so I just put water in the pan. Sorry guys.... I can tell the difference when I use juice or punch in the pan. I smoked it for about 4 hours and pulled it at internal of 153.. covered and let it rest for an hour. Turned out really nice. Gonna make Red some eggs benidict when she gets home from spendin all my money Christmas shoppin tonight. This is so easy to do and always turns out so nice. If you haven't tried it.... you need to. Your lookin at about 10 dollars in meat here. Awesome. Thanks for lookin.