View Full Version : Slow smokin Bacon@100...can I smoke Brisket?
06-10-2009, 01:17 PM
Just as the title says. This is my first attempt at Bacon. I cured the Pork Belly in salt and seasonings for 4 days. Now I am intending on smoking it in Apple wood for as long as I can (10 hours?). I only got 3 pounds to give it a try and now feel as though I am wasting the fuel and time with such a small amount. I just seasoned a Brisket and put it in the fridge to marinate. Can I utilize the fuel and time now to throw the brisket on at the same time or is 100 going to be too low?
Jacked UP BBQ
06-10-2009, 01:33 PM
NO, you will get yourself sick
06-10-2009, 02:06 PM
06-10-2009, 02:16 PM
If you yourself can stand 100 degree weather for 12-18 hours and stay alive then no it wont work. Be safe Danger zone is 140.
06-10-2009, 05:22 PM
Glad I didn't then. Thanks! Bacon's still goin though.
06-10-2009, 07:33 PM
If you had cured the brisket the same time that you cured the bacon, you could have made some kick ass pastrami:-D
06-10-2009, 11:21 PM
Your bacon will never cook. I always cook my bacon to 150 and pull. Typically I set my BGE to 190 and it takes a good 4 hours or more to get to temp. Where did you see to cook it at 100 degrees?
I just googled some recipes and I see where you got the idea but even though some may say to smoke at 100 degrees for as long as you can it still tells you to turn it up and get the bacon to anywhere from 135 to 165.
Regardless, enjoy the bacon!!
vBulletin® v3.8.8, Copyright ©2000-2015, vBulletin Solutions, Inc.
Copyright ©2000-2015, The BBQ Brethren Inc. All Rights Reserved