First try at Buckboard Bacon

Blackened · 12-15-2009, 07:58 PM

5 lb. butt, deboned and cured for 10 days w/ TQ and brown sugar. After curing -

Sprinkled with pepper and smoked on the 11th day..

Smoked in the drum with apple, and tried to keep the chamber temp between 160-180. About an hour and a half in when the internal temp. was 100, I made the mistake of opening the drum and flipping for even smoke and color, and that was a big mistake. I only had the lid off for less than 20 seconds, and the temp spiked to 220, and I was unable to get it below 200 for the rest of the cook.

Overall cook time was 3 hours to get it to an internal of 140.

Wrapped and rested for an hour, before I put it in the fridge overnight to cool and slice tomorrow..

Pic's to follow in the morning..

boatnut · 12-15-2009, 08:15 PM

man looks great ! can't wait to see breakfast pics! :)

Blackened · 12-15-2009, 09:39 PM

Quote:

Originally Posted by boatnut

man looks great ! can't wait to see breakfast pics! :)

Thanks, can't wait either..

Drifter · 12-15-2009, 09:41 PM

This is gonna be good...

Blackened · 12-15-2009, 10:26 PM

Any advice on how to slice it? cross grain, with the grain, or does it matter?

Mad Max · 12-15-2009, 10:27 PM

you always have a good morning when you start with bacon.

Meat Burner · 12-15-2009, 10:57 PM

Chris, looking good bro. The temp spike is not a problem but may actually help. From your first pic, start slicing from the top of the piece of meat. The grain is sporatic so just slice it and enjoy. You are going to be real happy with what you did!

Blackened · 12-16-2009, 02:51 PM

Thanks guys, really happy with the way it turned out.. Tastes awesome!

imfree2q · 12-16-2009, 05:02 PM

That really looks awesome.. Going to give it a try..

jeffjenkins1 · 12-16-2009, 08:41 PM

Looks awesome!

Jeff

Toploader · 12-16-2009, 09:04 PM

Damn that looks farkin grubbin! I gotta try me some of that soon!

WhiteHow · 12-16-2009, 09:13 PM

That looks fan-freakin-tastic. I would love to try it. Care to help me out with a more detailed recipe or point me in the right direction?

Blackened · 12-16-2009, 10:33 PM

Quote:

Originally Posted by WhiteHow

That looks fan-freakin-tastic. I would love to try it. Care to help me out with a more detailed recipe or point me in the right direction?

Well what I did is deboned a 5 lb butt, and dry cured it with Morton Tender Quick for a period of 10 days per the instructions here.. http://www.mortonsalt.com/recipes/Re...l.aspx?RID=117

Sprinkled with pepper and smoked it with apple wood to an internal temperature of 140. Like I mentioned earlier, I attempted to keep the cooking temps low, but I had a hard time keeping it below 200 for an extended period of time, but honestly, I don't think it resulted in any ill effects.

You'll find some good information here, http://playingwithfireandsmoke.blogs...ard-bacon.html ,as well as with the forum search function.

Good luck!

Phesant · 12-17-2009, 11:55 AM

Nicely done that some good looking bacon.....mmmmmmm.........mmmmmm

roxikitties7 · 12-17-2009, 01:04 PM

I want some ... looks great

12-15-2009, 07:58 PM	#1
Blackened is one Smokin' Farker Join Date: 07-07-09 Location: Paradise, CA Name/Nickname : Chris	First try at Buckboard Bacon 5 lb. butt, deboned and cured for 10 days w/ TQ and brown sugar. After curing - Sprinkled with pepper and smoked on the 11th day.. Smoked in the drum with apple, and tried to keep the chamber temp between 160-180. About an hour and a half in when the internal temp. was 100, I made the mistake of opening the drum and flipping for even smoke and color, and that was a big mistake. I only had the lid off for less than 20 seconds, and the temp spiked to 220, and I was unable to get it below 200 for the rest of the cook. Overall cook time was 3 hours to get it to an internal of 140. Wrapped and rested for an hour, before I put it in the fridge overnight to cool and slice tomorrow.. Pic's to follow in the morning.. __________________ Pit Boss 1600, Oklahoma Joe Offset, Weber Performer, Pit Barrel Cooker, Weber Q, Blackstone 28

12-15-2009, 08:15 PM	#2
boatnut is One Chatty Farker Join Date: 03-22-05 Location: Ohio	man looks great ! can't wait to see breakfast pics! :) __________________ Mike GOSM smoker (gas) Masterbuilt (electric) Weber Kettle Weber Gasser (2) Weber WSM I'd rather have a bottle in front of me then a frontal lobotomy

12-15-2009, 09:41 PM	#4
Drifter is one Smokin' Farker Join Date: 09-02-09 Location: Brookland, AR	This is gonna be good... __________________ Weber 22.5 OTG; UDS; knockoff Char-Griller sidebox smoker; Char-Broil RED gasser

12-15-2009, 10:26 PM	#5
Blackened is one Smokin' Farker Join Date: 07-07-09 Location: Paradise, CA Name/Nickname : Chris	Any advice on how to slice it? cross grain, with the grain, or does it matter? __________________ Pit Boss 1600, Oklahoma Joe Offset, Weber Performer, Pit Barrel Cooker, Weber Q, Blackstone 28

12-15-2009, 10:27 PM	#6
Mad Max is Blowin Smoke! Join Date: 03-17-08 Location: Fort Mill, SC	you always have a good morning when you start with bacon. __________________ Butts-N-Gutts BBQ Team UDS (born on July 2008 ) Custom Brick BBQ grill Weber 22.5 Blue Kettle (CL rescue) Turkey Fryer Superbly accurate, ferociously fast, RED THERMAPEN "Certified MOINK Ball Maker" 2008 www.southerntreats.blogspot.com

12-15-2009, 10:57 PM	#7
Meat Burner Quintessential Chatty Farker Join Date: 02-22-07 Location: Springfield, MO	Chris, looking good bro. The temp spike is not a problem but may actually help. From your first pic, start slicing from the top of the piece of meat. The grain is sporatic so just slice it and enjoy. You are going to be real happy with what you did! __________________ my avatar swiped fatties from the plate....look how sorry he is. ________ Meat. NB Bandera with mods Weber 22 .5" x 2, 26.75" x 1 UDS x 3 KCBS CBJ Created "The Great Spam Revelation of 2011." www.bbq-brethren.com/forum/showthread.php?t=111155

12-16-2009, 02:51 PM	#8
Blackened is one Smokin' Farker Join Date: 07-07-09 Location: Paradise, CA Name/Nickname : Chris	Thanks guys, really happy with the way it turned out.. Tastes awesome! __________________ Pit Boss 1600, Oklahoma Joe Offset, Weber Performer, Pit Barrel Cooker, Weber Q, Blackstone 28

12-16-2009, 05:02 PM	#9
imfree2q Knows what a fatty is. Join Date: 10-20-09 Location: ogden, Utah	That really looks awesome.. Going to give it a try..

12-16-2009, 08:41 PM	#10
jeffjenkins1 Babbling Farker Join Date: 03-01-08 Location: Akron, OH	Looks awesome! Jeff __________________ You do what you have to do, so you can do what you want to do! Ole Hickory Ultra Que 2 18" WSM 18" Weber OTS Primo Oval XL NB American Gourmet offset smoker UDS Big Chief Smoker Turkey Fryer

12-16-2009, 09:04 PM	#11
Toploader On the road to being a farker Join Date: 09-07-09 Location: RWC Ca	Damn that looks farkin grubbin! I gotta try me some of that soon! __________________ Mark UDS, XL BGE, and a pane burner. Smoke on.

12-16-2009, 09:13 PM	#12
WhiteHow Found some matches. Join Date: 09-23-09 Location: Ventura, CA	That looks fan-freakin-tastic. I would love to try it. Care to help me out with a more detailed recipe or point me in the right direction?

12-17-2009, 11:55 AM	#14
Phesant Babbling Farker Join Date: 08-24-08 Location: Appleton, Wi	Nicely done that some good looking bacon.....mmmmmmm.........mmmmmm __________________ Ken WSM Char-Griller Super Pro w/SFB Grill Sargent Turkey / Fish Fryer Weber Ranch Kettle "Lucky Girl" (A Stamp, 1979), [COLOR=darkorange][B]ORANGE THERMAPEN[/B][/COLOR] [COLOR=black]Proud member of the Zero's :thumb:[/COLOR]

12-17-2009, 01:04 PM	#15
roxikitties7 Full Fledged Farker Join Date: 07-07-09 Location: Port Orange Florida	I want some ... looks great

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