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?
"Ron Rico, Boss. You can call me Captain Ron..."
The Naked Fatty!
FEC-100/BWS Party/Memphis Pro SS/PBC/LBGE X 2/SBGE/Mini BGE/Nomad Pellet-matic/Good-One Model 42/WSM X 2/Cookshack Smokette 008/Weber Performer/Saber Cast 500/Weber Gasser (RIP)/Weber Kettle X 2/Weber Smokey Joe/WGA/UDS/Coffee Roasting Gasser and a pickle
Remembering a friend