I let it sit in the fridge for a few hours to cool off after the smoke and then tonight sliced a few pieces and fried it. I didnt have to add any oil to the pan. This will be great with scrambled eggs in the morning. Had nice smokiness to it, not overpowering. Smelled like bacon cooking in the house. Man, you guys have got to try this. It's called Buckboard Bacon. Basically a cured pork butt, smoked. Here are some pictures:
