SmittyJonz
somebody shut me the fark up.
- Joined
- Jul 17, 2013
- Location
- Burleson Tx
How would you do it? Cook til almost done , slice thick slices, wrap with the Bacon and back on till Tendar? :-?
What's your goal? Slices wrapped in bacon? Chunks wrapped in bacon? I would under cook the brisket and let it finish as the bacon cooks.
Wouldn't just be easier to add some bacon to a Brisket samich and butter the roll with a little Bacon fat the heat of the brisket will mel the fat into the roll.
Wouldn't just be easier to add some bacon to a Brisket samich and butter the roll with a little Bacon fat the heat of the brisket will mel the fat into the roll.
NO YOU WRAP IT IN FOIL AND FINISH IT IN THE CROCK POTWon't the bread get soggy when you boil the sammich?![]()
NO YOU WRAP IT IN FOIL AND FINISH IT IN THE CROCK POT![]()
My dog bite me when I tried to give her some of that Stuff once. Shes a BBQ snob too.Why don't you just buy that stuff that comes in the tub. It's way easier.
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I just happen to have had some brisket point wrapped in bacon. As it happens, this is from my photo shoot of them.
The point was cooked until done. Slice into appropriate sized hunks, rubbed and then wrapped with bacon, it takes a few slices, then more rub and back into the smoker until the bacon is done. These are quite good.