Cover every nook and cranny of the butt with BuckBoard bacon cure. Enclosed in gallon size ziplock, and got out as much air as you could. Cure it for 2 weeks (14 days), with a second dose of TQ cure half way through.
14 days later, rinsed bacon and let is soak in a pot of clean lukewarm water for an hour.
Throw it on the smoker (K-Comp & Hickory chunks - 190-200 @ grate level) until it hits internal of about 150, about 4 hours.
Pull it off the smoker and let it rest for an hour. Slice and fry it up in a pan