After curing I sprinkled the main slab lightly with pepper, one small slab heavily with pepper, and one with pepper and dark brown sugar
![](http://i1260.photobucket.com/albums/ii562/bamabbq/003_zps9a759f7d.jpg)
I smoked it with pecan until 145*F internal which ended up being about 7 hours @ ~160*F.
![](http://i1260.photobucket.com/albums/ii562/bamabbq/014_zps51f83c3c.jpg)
![](http://i1260.photobucket.com/albums/ii562/bamabbq/015_zpsa80c225d.jpg)
We like thick sliced bacon
![](http://i1260.photobucket.com/albums/ii562/bamabbq/017_zps3cb6bb26.jpg)
and there you have it. Bacon!
![](http://i1260.photobucket.com/albums/ii562/bamabbq/019_zps6ae60704.jpg)