so...as the wife and i plowed through the brisket from fridays smoke, we started talking about the next one...we talked about rubs, but more about injecting. one of the things we talked about was trying to add the flavor from bacon, since everybody loves bacon!! we thought about placing un-cooked bacon strips on the top of the brisket as it smoked, for flavor to drip into it...then we said,"why not inject bacon flavor?" so, we thought of cooking some bacon in the oven, it is how we do it here, and pouring the fat drippings into a cup, letting it cool, then injecting it right into the meat...not quite as much as we did when using the broth, but just some...maybe we are way out of bounds, and it would just be a silly thing to do, so i thought i would bring it up in here, and get some of y'alls thoughts...
i look forward to reading what you think...like i said before...keep calm and smoke on!!!
i look forward to reading what you think...like i said before...keep calm and smoke on!!!