This thread had me motivated to get some going too. I don't get any pictures to turn out but I thought I'd share my experience.
Since I had some Dizzy Pig rubs on my shelf, I started with & varied a recipe from their website.
1 gallon water
1.25 cup TQ
1 cup brown sugar
5 garlic cloves
1 tsp black peppercorns
3 bay leaves
I let it brine for 7 days. Rinse & half hour soak in cold water.
Rubbed with Dizzy Pig Cow Lick rub. Smoked at 225 deg with hickory & pulled at 145.
I like the addition of the rub but it might stray too far from traditional Canadian Bacon for some because of the peppery bite.