Making some canadian & buckboard bacon

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Off to a great start. I see TQ and brown sugar. Following bears step by step? Now comes the hard part,,,,,,waiting. Lol good luck
 
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Smoker is ready and they are in the fridge drying.

Not sure if I'm going to do maple syrup like a lot of people talk about
 
Ok its on the smoker...I'm using my UDS and i'm having troubles keeping the temp down below 225... 
 
Yes, that's when I pull them, somewhere in the 145 to 150 area.  Then I let them rest on my counter to cool down.  When cooled down enough, I put them in the fridge overnight and then the next day vac pack them.  It's very tempting but I don't cut into them till the next day.  Reinhard
 
My temp keeps rising...I've never had this issue before -- I can't keep it below 260 now.  My meat temp is at 100.

Should I pull it once it gets to 145 and then just use smoke for a couple more hours?  I bought a a-maze-n smoke tray the other day I could set them in my weber or gas grill and use that?
 
Really good. Took it off at 150. I'll post some pictures tomorrow.
 
Looks awesome!!
drool.gif
 
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