Last October I posted on the proper way to make Canadian Bacon, and 90% of the time that is how I make it. However, while I have no objection to using the grill or smoker during the Winter, energy conservation requires us to cover every door and window (save the main entrance) is covered with heavy duty plastic until Spring truly arrives. I could use the big grill, I suppose, but it would require me to walk around two townhouses, take the tarps off the grill, and . . . well, you get the idea.
So, if I need something during the depths of Winter, like say pulled pork for a Bills tailgate party, I cheat. The provenance of my particular cheat is Chris Schlesinger and John Willoughby’s “How to Cook Meat“, and consists of adding liquid smoke (about 1/2 cup for each gallon of water) to the brine and cooking the meat in a 200° oven. Does it work? Yep. Is it as good as outdoor smoking? No, but it will do until the plastic comes down.