Got the news letter yesterday and had to try this. This is so awesome!
We don't have what you call fresh oysters in these parts. Even if there in the shell, they could be two weeks old, so, I just buy them in a jar at the local butcher. My recipe called for half pint.
I need to pick my days better. 12F this morning and finally warmed up to 21 by lunch.
Today, I fired the smoker for me. The wife doesn't care for oysters so I wouldn't temp her to change her ways. I had no problem holding a 220-235 temp. Just had to stay with it. I use hickory with everything I smoke. It works for me and its free for the cutting.
Back to the recipe.
Bacon cut three ways. I went light on Jeffs rub. I'm not big on heat and didn't want to over do it. On butts its fine but on a short smoke it can be very spicy. I dusted the oysters on one side, wrapped in bacon, dusted them again with Jeffs rub. Smoked them for about 1 1/2 hrs. I must say its was just awesome! Hint of oyster flavor through rub flavored bacon. Perfection!! Thanks Jeff!