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Old 02-10-2013, 07:54 PM   #6
is One Chatty Farker
Join Date: 09-11-11
Location: Baltimore, Maryland

I've done it using a smokenator.

Just smoke it to 165 by indirect and crisp the bacon at the end direct. Actually you may want to just go indirect and get the heat up to crisp the bacon, as it will probably unwrap if you try to go direct.
"It's all about the Hill Country brisket."
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