Preface; I broke the rule of expecting BBQ to go on a schedule.
I decided to finally try that pulled bacon thing I saw on Bear's page, so two weeks ago I cured two pork butts. One for buckboard bacon, and one for the pulled bacon experiment!
Some things I'll note for any one else who is gonna do it; I'd suggest trimming the pork butt for pulled bacon like you would any other. <I did not, and regret this>. I also would say it's easier to treat it as normal pulled pork and plan accordingly. I had tried to do the buckboard, and then pulled bacon at once. I pulled it at around 192f at 1ish AM.
So whilst it didn't quite come apart like pulled pork <maybe it just never does!> it sure tastes good...hammy..bacony..and looks alot like corned beef. I'll snap some pictures when I reheat it later today for dinner/bagging up yadda yadda.
I ran these with a full AMNPS load of corn cob pellets. Figured how well that works for bacon, should work for pulled bacon as well.
I'd take a picture of the cold pulled bacon, but honestly given I pulled it at 1:30 AM just to make sure it fit in a bowl to go in the fridge, it's got alot of fat etc congealed at the bottom etc etc. <Again why next time I will trim it like normal pulled pork>.
As for the buckboard..nothing real special. One was Italian seasoned <Family's favourite> the other is with Northwoods Fire from Penzeys. <Northwoods is a good blend, and the Fire version is new, has some chipotle in it>. I saved the bacon butts for beans and then about 2-3 pounds of bacon is in the fridge with out ever seeing the freezer.
PS: Yah it's alot of probes..I just got my inkbird and of course I had to use them all at once!
I decided to finally try that pulled bacon thing I saw on Bear's page, so two weeks ago I cured two pork butts. One for buckboard bacon, and one for the pulled bacon experiment!
Some things I'll note for any one else who is gonna do it; I'd suggest trimming the pork butt for pulled bacon like you would any other. <I did not, and regret this>. I also would say it's easier to treat it as normal pulled pork and plan accordingly. I had tried to do the buckboard, and then pulled bacon at once. I pulled it at around 192f at 1ish AM.
So whilst it didn't quite come apart like pulled pork <maybe it just never does!> it sure tastes good...hammy..bacony..and looks alot like corned beef. I'll snap some pictures when I reheat it later today for dinner/bagging up yadda yadda.
I ran these with a full AMNPS load of corn cob pellets. Figured how well that works for bacon, should work for pulled bacon as well.
I'd take a picture of the cold pulled bacon, but honestly given I pulled it at 1:30 AM just to make sure it fit in a bowl to go in the fridge, it's got alot of fat etc congealed at the bottom etc etc. <Again why next time I will trim it like normal pulled pork>.
As for the buckboard..nothing real special. One was Italian seasoned <Family's favourite> the other is with Northwoods Fire from Penzeys. <Northwoods is a good blend, and the Fire version is new, has some chipotle in it>. I saved the bacon butts for beans and then about 2-3 pounds of bacon is in the fridge with out ever seeing the freezer.
PS: Yah it's alot of probes..I just got my inkbird and of course I had to use them all at once!
