My attempt at canadian bacon ising TQ and brown sugar tasted very good, but i screwed up in the smoking process and cooked it too long, so it was dry. A fattier cut. like a butt, would probably have been mor forgiving.
The info the Neil cut and paste (nice job!) talks about cutting the butt into pieces. I wonder if using pre-cut boneless country-style ribs (usually cut from a butt) would work?
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