Bacon Brisket
It seems everybody on Social Media right now is hoping on this “Bacon Brisket” trend so we figured we’d give it a try!
Equipment needed:
Preheated Smoker (Whatever temp you normally cook brisket at)
Cutting Board
Slicing Knive
Sauce Brush
Butcher Paper
Ingredients:
- 1 Pork Belly (I used a half one as I had plans for the other half lol)
- Brisket Fixx
- Sticky Fixx
Instructions:
- While smoker is getting up to temp, I trimmed the excess fat off the pork belly, trying to make it have an even thickness throughout.
- Season generously using Brisket Fixx, just as you would with a beef brisket.
- Place in smoker and smoke until the seasoning has completely set. I gently rub my finger along the edge of the meat and if the seasoning doesn’t smear off, I know I can now wrap.
- Use the butcher paper to wrap is the same way you would a beef brisket.
- Cook until you have reached your desired Internal Temp (usually 203F if your Low & Slow cooking, 212F if you are cooking Hot & Fast). Regardless of how you cook, the probe should slide into the meat much like it would into soft butter
- When done, rest in cooler, Cambro or even in your oven (not on) for 90 minutes to 2 hours.
- Unwrap and pour room temperature sauce on top, using brush to evenly apply
- Slice and serve
