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Catering, Food Handling and Awareness *OnTopic* Forum to educate us on safe food handling. Not specifically for Catering or competition but overall health and keeping our families safe too.

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Old 06-10-2009, 01:17 PM   #1
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Default 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?
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Old 06-10-2009, 01:33 PM   #2
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NO, you will get yourself sick
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Old 06-10-2009, 02:06 PM   #3
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Old 06-10-2009, 02:16 PM   #4
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Originally Posted by Bbq Bubba View Post

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.

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Old 06-10-2009, 05:22 PM   #5
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Glad I didn't then. Thanks! Bacon's still goin though.
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Old 06-10-2009, 07:33 PM   #6
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If you had cured the brisket the same time that you cured the bacon, you could have made some kick ass pastrami

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Old 06-10-2009, 11:21 PM   #7
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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!!
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