Apple Wood Smoky Canadian Bacon

Combine all rub ingredients in a bowl and mix until evenly distributed.

If the bacon has a cornmeal crust, wash it off and pat the bacon dry. Sprinkle rub mixture all over meat until evenly coated, and rub it lightly into the meat.

Wrap the meat tightly in plastic wrap and marinate in the refrigerator overnight.

The following day, remove bacon from refrigerator and allow to come to room temperature.

Allow 4 cups (1 Litre) of woodchips to soak for 1 hour and then drain. Set aside remaining 2 cups of dry woodchips.

Prepare smoke pouch by mixing 2 cups (500ml) wet woodchips with 1 (250ml) cup dry woodchips. Place on a large sheet of foil and loosely bundle the foil around the wood to make a pouch. Using a fork, pierce the pouch all over to allow the smoke to escape. Repeat steps to make another pouch for 2 pouches in total.
Prepare barbeque for indirect cooking. Place a drip pan under the grill grates on one side of the barbeque. Place the smoke pouch on top of the other burner and turn heat on under the smoke pouch. Leave heat off under the drip pan. Close barbeque lid.

Once smoke begins to form, adjust heat to 200°F (95°C).

Place the bacon over the drip pan—it will slowly smoke and cook with indirect heat.

Close the lid and smoke the bacon for 1 hour and 15 minutes. Replace the smoke pouch half way through cooking when smoke dissipates.

Remove bacon for the grill and tent loosely with foil.

Let meat rest for 10 minutes before slicing and serving.