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I don't know,
never tried it.
It seems to me the bacon would eventually get kinda weird after a long while during the cook.
Not sure if it would work as good as the natural fat cap does.
As per above, try it and see.
I wrap Boston Butt shoulders, fat and all, in Pig skin and tie it all tight with cooking string. Smoke it low and slow... you end up with pulled pork more like whole roast hog.
I have wondered what wrapping in thick cut bacon would produce. Let us know, show us pictures, ship some samples. :-D
Can't wait to hear the results! Looks good at the 4 hour mark. That bacon might make for some SERIOUS chunks of Mr. Brown....I'm thinking Pig Candy here...
If it doesn't work out, I may just do some regular pulled pork and add in chopped Pig Candy. Good farking heavens, I think I want this NOW!
Turned out pretty good, but I think I prefer it with the cap on. Not sure if the bacon had anything to do with it but I didn't have as much of a smoke flavor as I normally get. I also used mostly apple instead of hickory, so I am sure that had something to do with it aswell. Next time I will probably just smoke the bacon on the side and add it to the pork.
Hey, neat experiment. You never learn til you try, right? You'd probably like bacon over pork loin for the added flavor and fat.
As for the smoke, I find that I want at least SOME hickory smoke for pork shoulder and brisket. Here, as in some other parts of Tennessee at least, "BBQ" is short for "hickory smoked BBQ". I do prefer to mix it with peach or apple from a local orchard, though.