Canadian (Back) Bacon

[Redoctapus]

I started this cook 8 days ago with a Real Maple Syrup and herb prine. Herbs: Thyme, Bay leaf, garlic and black peppercorn.
Today it's 49F with no wind.
I fired up the PBV5 at 12:45 with no water, at 1:20 smoker temp was 345.
At this time I had changed my mind and filled the water pan. At 2:00 it was back to 346F so I put in my brined pork loin.
So here it is 2:30 and pork IT is 128F, Smoker temp lowered to 250F

 

[Redoctapus]

I started this cook 8 days ago with a Real Maple Syrup and herb prine. Herbs: Thyme, Bay leaf, garlic and black peppercorn.
Today it's 49F with no wind.
I fired up the PBV5 at 12:45 with no water, at 1:20 smoker temp was 345.
At this time I had changed my mind and filled the water pan. At 2:00 it was back to 346F so I put in my brined pork loin.
So here it is 2:30 and pork IT is 128F, Smoker temp lowered to 250F

I do not no why the smoker temp line did not start when the two meat probes did...
Probe 2 is is on same cooking rack as my loin..

 

[Mike From R.I.]

I do not no why the smoker temp line did not start when the two meat probes did...
Probe 2 is is on same cooking rack as my loin..

That's the mysteries of life that keeps us on our toes.

 

[Saul D]

That's the mysteries of life that keeps us on our toes.

Where does Canadian bacon come ( and don’t say Canada)? You referenced “back” bacon; does it come from the pork loin?