My best Canadian Bacon results include a 1 day "soak out" in a stainless steel pot in the fridge and then 2 days drying in the fridge on racks uncovered. Going straight from the brine to the smoker returned less than stellar results. Think slimy and salty... Cheers!!!
If Homebrew & BBQ aren't the answer, then you're askin' the wrong questions... Cheers!!!