Bacon Brisket

[bbqking01]

I saw Matt Pittman do this and tried it. The smaller one sort of burned. The larger one turned out really good

 

[SmokinEdge]

What, no cut shots? Looks good but like that cut.

 

[JckDanls 07]

A little detail would be nice as well...

 

[bbqking01]

Ok my bad, like the day I cooked them the small one got over done and wouldn’t cut. So I didn’t take cut pics. The bigger one was assumed overdone and wrapped up a put in the fridge. The next day my kids took it out and cut it up to put in ramen noodles. Didn’t get any pics then then other… but I had some and it was really good.

 

[bbqking01]

So I tried my hand at bacon brisket. Pork belly from Costco. Cut into 3rds. 1/3 cut up small and seasoned with meat church honey hog, and deez nuts. Sauce used A-1 and chipotle Mayo. That turned out tasty. The other 2/3 I seasoned meat church holy cow and Kinders SPG. 5+ hour at about 300. Also threw down a skillet of Mac n cheese from scratch. Cut up pieces and Mac n cheese where not on for 5 hours. The smaller chunk got way overdone. Just wrapped the larger chunk in foil. Took it out of the fridge two days later. And omgoodness it was so good. I would try this again for sure
My write up from another forum.

 

[JckDanls 07]

ohh.. ok.. so it was just a pork belly... no brisket involved ? Title is a little deceiving...

 

[TNJAKE]

Not sure what exactly is going on here

 

[JckDanls 07]

My write up from another forum.

 

[SmokinEdge]

So I tried my hand at bacon brisket. Pork belly from Costco. Cut into 3rds. 1/3 cut up small and seasoned with meat church honey hog, and deez nuts. Sauce used A-1 and chipotle Mayo. That turned out tasty. The other 2/3 I seasoned meat church holy cow and Kinders SPG. 5+ hour at about 300. Also threw down a skillet of Mac n cheese from scratch. Cut up pieces and Mac n cheese where not on for 5 hours. The smaller chunk got way overdone. Just wrapped the larger chunk in foil. Took it out of the fridge two days later. And omgoodness it was so good. I would try this again for sure
My write up from another forum.

Not at all how I would approach pork belly, but if you are happy, then all is good. I’m glad you are happy With the results.

 

[bbqking01]

Well normally I take a whole one, cut it in thirds, cure it in gallon bags for at least 7 days then dry in fridge o srnight then hot smoke to 150, then after cooling in fridge overnight I’ll slice it into strips for some excellent homemade bacon

 

[Brokenhandle]

No pics never happened!

Ryan

 

[Brokenhandle]

Don't take it personally, it's kind of a common saying here. More or less just giving you a hard time lol. But we do like pics. Do a search for beef bacon on here and you should find one of my posts I did on beef bacon made out of brisket.

Ryan

 

[Brokenhandle]

Two bacons and brisket

Was time for more bacon, but gonna change it up a bit...so pork bacon, beef bacon, and a brisket! Start with the pork, cured with tenderquick following @Bearcarver method cold smoked with pitmasters choice pellets. Belly going in Time for some tbs... Had about 8 hours of smoke, time...

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