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@tropics nice work! With the wholesale cost of a decent belly here in Canada (per kg about $10.45), BBB looks like the way to go at almost 1/3 that cost.....nice work bro.

@SmokinAl @Smokin Phil got any favorite woods you like to smoke bacon with? Thanks for the info guys, sounds like it's gonna be a longer process than I thought.

@Smokin Phil thanks for the quick reply! I guess I might have to smoke it in a couple goes, 3x4hrs after work this week, maybe taste after day two and decide if I want more smoke

Well after my successful brisket yesterday I feel like it's time to try the masterbuilt cold smoke unit and smoke up some bacon. Approximately 4kg belly cut in half, one half will be cracked black pepper, vanilla bean and bourbon and the other will be maple and toasted spices (true cinnamon...

Thanks @One eyed Jack family liked and I was pretty happy with the results. Probably could have used a little more smoke but seeing as this was my first smoke I used caution. But juicy as all get out!

And now for supper !

Turned out pretty good!

Two hours in and holding great temp, no spikes and wicked thin blue. Largest piece at 127F

Well, here we go......my brisket was about 6.8kg untrimmed, almost 15#. Trimmed off most hard fat and silver skin almost 3#. I split it along the fat seam (now it's the flat and point correct?) cuz I got a MES30 and the brisket was super long! Ground some whole spices (corriander, cumin, bay...