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Friday night briskets with a bacon hat

post #1 of 19
Thread Starter 

Hmm - is this a bad idea, or a great one?

 

Briskets with bacon hats

 

There's a nice layer of mustard and Billbo's rub under the bacon.

 

I don't want to kill the char, but I'd like to keep the brisket  really moist and flavorful...  They've been in for nearly two hours now - maybe I should take the bacon off after 4 or so.  Any thoughts?

 

 

post #2 of 19

Nice lookin' Bacon...Might as well leave it on until it is cooked...Hmm Barding a Brisket with Bacon, different!...Were the Briskets that lean?...A typical 1/4 inch trim would have been plenty to help keep the Beef moist...Should be interesting to see if the bacon made a difference...JJ

post #3 of 19

If you want to keep the bacon edible, don't leave it so long that it crisps up to a powder; leave it on long enough that it does its job then pull it off and consume!

post #4 of 19
Thread Starter 

They weren't unusually lean - two 9 pounders from Sam's Club - I'm just paranoid of dry brisket.

 

I did this once before with a turkey.  The turkey was so-so, but the bacon was WONDERFUL

post #5 of 19

Man I'll bet that will be 1 killer brisket. Bacon can't hurt it any and I'll bet it helps a bunch. I'm with pops leave it on till it's nice and crisp pull it off and then ya got some nice bacon to munch on. I agree with JJ that is some mighty fine looking bacon nice and meaty. Did ya make that yourself or buy it?

post #6 of 19
Everything better with Bacon drool.gif
post #7 of 19
Thread Starter 
Quote:
Originally Posted by sprky View Post

Man I'll bet that will be 1 killer brisket. Bacon can't hurt it any and I'll bet it helps a bunch. I'm with pops leave it on till it's nice and crisp pull it off and then ya got some nice bacon to munch on. I agree with JJ that is some mighty fine looking bacon nice and meaty. Did ya make that yourself or buy it?



It's just store bacon from HEB.  I haven't tried smoking my own yet - that would be awesome.

 

BTW - I owe a huge thanks to SMF.  I've been doing this on and off for about a year now and everything I've made has been wonderful thanks to the advice I found here.  People go NUTS for the ABTs (I make 'em with a combination of onion/chive cream cheese and extra sharp cheddar on the inside, and I figured out that by wrapping them in completely raw bacon they get to cook a bit longer and they come out a little bit charred, wonderfully salty, and fantastic)

post #8 of 19

Let us know how it turns out and post some pictures as it's going along. We like pictures!

post #9 of 19
Thread Starter 

Removed the bacon after 4.5 hours...

U8C1w.jpg

post #10 of 19

It sure sounds like a great idea, but I wonder how well the bark will form & how much smoke penetration you will get in the brisket. It will be interesting to see your results.

post #11 of 19

OMG BACON with a side order of brisket!  Isn't it fun just to experiment?!

post #12 of 19

Looks wonderful. I was thinking about that idea but i was thinking about having the bacon on a rack above the brisket.

Can't wait to see the finished briskets....& would love some to eat.

post #13 of 19

Wow it is a crazy idea and it looks great can we see a slice of it?

post #14 of 19
Thread Starter 
Well the bacon was fantastic, but it did prevent a decent bark from forming. It wasn't a complete failure but i probably won't do it this way again.

700

478
post #15 of 19

Yummydrool.gif

post #16 of 19

I like the idea of the bacon on a rack above.  That would be the best of both worlds. 

 

post #17 of 19

Hell bacon will make a dog turd taste good!  pot.gif

post #18 of 19
Quote:
Originally Posted by ShooterRick View Post

Hell bacon will make a dog turd taste good!  pot.gif



 

Oh really? Sorry Rick. That was too tempting to pass up. laugh1.gif

post #19 of 19
Quote:
Originally Posted by solaryellow View Post



 

Oh really? Sorry Rick. That was too tempting to pass up. laugh1.gif


You bet.  LMAO

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