Brisket Beef Bacon

[TexasMuskrat]

Well just got done seasoning my brisket beef bacon and getting it on the pellet grill at 200. I seasoned one with peper garlic and paprika, the other one I did just black pepper. I will smoke until IT of 150. Using INKBIRD probes and jave one in each end of the bacon to track IT. I'll post more as it happens. I cured these with 1.25% salt and .25% cure #1. Being on carnivore diet I did not use sugar in this one.

 

[Brokenhandle]

Gonna be good!

Ryan

 

[TexasMuskrat]

First one is off the smoker and cooling.

 

[TexasMuskrat]

Second one just came off.

 

[millerbuilds]

Those look great!

- Jason

 

[texomakid]

That looks good Shawn. So do you fry the beef bacon before serving? I've never had beef bacon but I'd sure try yours.

 

[TexasMuskrat]

That looks good Shawn. So do you fry the beef bacon before serving? I've never had beef bacon but I'd sure try yours.

Yes. I fry it just like regular bacon. It is my favorite bacon to have.

 

[TexasMuskrat]

Here is today's brunch.

 

[DRKsmoking]

Looks great Sean, and love the brunch plate for one. lol

David

 

[blanche2000]

Oh man, that sounds incredible! You know what I love about beef bacon on the pellet grill? That slow smoke at 200 really lets the fat render and gives such a deep, meaty flavor — nothing like pork bacon. Using two INKBIRD probes is smart too; can’t risk the ends cooking unevenly.

I’d probably end up trying both seasonings side by side like you did — garlic, paprika, and pepper hits differently than just black pepper. And frying it after smoking? Yes, please. That little crisp at the edges just… ugh, chef’s kiss.

Curious — did you notice any difference in smoke absorption between the ends? Sometimes the fattier end grabs more smoke flavor, which makes it taste a bit sweeter, even without sugar. Can’t wait to see your final pics!

 

[in. pred]

indeed it does! how i miss this and why so few posts. lol