Slow smokin Bacon@100...can I smoke Brisket?

Brian · 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

Bbq Bubba · 06-10-2009, 02:06 PM

Nope!

Ashmont · 06-10-2009, 02:16 PM

Quote:

Originally Posted by Bbq Bubba

Nope!

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.

Brian · 06-10-2009, 05:22 PM

Glad I didn't then. Thanks! Bacon's still goin though.

CajunSmoker · 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

AZScott · 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!!

06-10-2009, 01:17 PM	#1
Brian Found some matches. Join Date: 04-15-07 Location: Germany Downloads: 0 Uploads: 0	Slow smokin Bacon@100...can I smoke Brisket? 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?

06-10-2009, 01:33 PM	#2
Jacked UP BBQ Babbling Farker Join Date: 06-09-08 Location: Forker River, NJ Downloads: 0 Uploads: 0	NO, you will get yourself sick __________________ Jacked UP BBQ vending Ocean County Pig Assassins competition team retired and is now known as Jacked UP BBQ Fec 750 Fec 100 Large Spicewine

06-10-2009, 07:33 PM	#6
CajunSmoker is Blowin Smoke! Join Date: 02-06-07 Location: Rolling down the river between St Louis and New Orleans Downloads: 0 Uploads: 0	If you had cured the brisket the same time that you cured the bacon, you could have made some kick ass pastrami __________________ Rodger How y'all are? I'm glad you got to see me I guarontee Justin Wilson 4/24/1914 - 09/05/2001 CAJUN QUE KREWE Proud ARKLAFO KCBS member & CBJ#24398 Twin CoonAss Ugly Drum Smokers Brinkman Smoke King Deluxe Brinkman Gourmet ECB with super chicken mods Weber OTS kettle

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06-10-2009, 02:06 PM	#3
Bbq Bubba somebody shut me the fark up. Join Date: 05-03-07 Location: New Baltimore, Mi. Downloads: 0 Uploads: 0	Nope!

06-10-2009, 05:22 PM	#5
Brian Found some matches. Join Date: 04-15-07 Location: Germany Downloads: 0 Uploads: 0	Glad I didn't then. Thanks! Bacon's still goin though.

06-10-2009, 11:21 PM	#7
AZScott Full Fledged Farker Join Date: 02-22-08 Location: Phoenix, AZ Downloads: 0 Uploads: 0	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!!