Maple Smoked Bacon Candi Syrup in a Porter

I've got a jar of Maple Smoked Bacon Candi Syrup lying around that I want to throw in a porter/stout this weekend.

I looked around the forums and didn't see many folks talking about this ingredient. My first thought was to take a popular Porter recipe (Bee Cave Brewery Robust Porter?) and throw half of this in at flameout, and the other half in after high krausen.

I think that will work pretty well, but wanted to see if anyone had other suggestions or other methods they've tried with this ingredient.

a little smoke goes a long way