Pics from the cook today.

Team DD · Sep 3, 2011

Hey guys! Thanks for all of the tips and help on here. I attempted my first bacon weave and fattie. It turned out good. I also smoked a meatloaf and two boston butts on my UDS. Picked up a vacuum sealer today and have some bbq in the freezer now for later. I hope you enjoy the pics.

Boshizzle · Sep 3, 2011

BigBobBQ · Sep 3, 2011

awesome looking cooking.

Team DD · Sep 4, 2011

Thanks, I am wondering if I should have cooked the fattie a little longer so the bacon would have gotten a little more crisp. The internal temp was right on though.

tamadrummer · Sep 4, 2011

I am not too sure you can crisp bacon when it is cooked like that. I don't know if it is sacrilege to throw away that bacon but I don't like rubbery bacon so I would probably not eat that part, just enjoy the flavor imparted by its presence.

I have never cooked a fatty nor have I made a bacon weave so I cannot say for absolutely certain that it will not crisp but it just seems impossible to me.

Will32Rod · Sep 4, 2011

Nice looking UDS by the way. Have saved rubbery bacon and fried seperatly next morning to crisp up, works well, and keeps some nice smoke flavor. Nothin wrong with that fatty, good job.
Great looking pan of pulled pork, as well.
Thanks for sharing.

bbqchicken · Sep 4, 2011

tamadrummer said:
I am not too sure you can crisp bacon when it is cooked like that. I don't know if it is sacrilege to throw away that bacon but I don't like rubbery bacon so I would probably not eat that part, just enjoy the flavor imparted by its presence.

I have never cooked a fatty nor have I made a bacon weave so I cannot say for absolutely certain that it will not crisp but it just seems impossible to me.

what i would do is just give it a quick grill to crisp it up a little

gambler · Sep 4, 2011

tamadrummer said:
I am not too sure you can crisp bacon when it is cooked like that. I don't know if it is sacrilege to throw away that bacon but I don't like rubbery bacon so I would probably not eat that part, just enjoy the flavor imparted by its presence.

I have never cooked a fatty nor have I made a bacon weave so I cannot say for absolutely certain that it will not crisp but it just seems impossible to me.

I was able to get a nice crisp to my bacon using an offset. I didn't weave it though, just draped it over the tri-tip and pork loin. Smoked at 225-250 for 3.5 to 4 hours.
BTW, your food looks awesome! Gonna try the weave sometime in the near future.

bigabyte · Sep 4, 2011

Looks really good!

Pics from the cook today.

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