[QUOTE=sdambr;632522]Yum, I just salivated. :)[/QUOTE]
Thank you.:)

Worth

Worth, you missed the boat on the brisket bacon...wipe a rub on it and smoke it with hickory next time.

[QUOTE=dustdevil;634008]Worth, you missed the boat on the brisket bacon...wipe a rub on it and smoke it with hickory next time.[/QUOTE]

I smoked it with hickory and apple.

[QUOTE=dustdevil;634008]Worth, you missed the boat on the brisket bacon...wipe a rub on it and smoke it with hickory next time.[/QUOTE]

Not really big on rubs the most I will do it this next batch I have going will have black pepper slathered on it.

Worth

[QUOTE=Worth1;634227]Not really big on rubs the most I will do it this next batch I have going will have black pepper slathered on it.

Worth[/QUOTE]

Since you like hot pepper stuff, I thought you might use a hot pepper rub. Now, I read you're not much for rubs. I never thought I'd hear that from a Texan:shock:

Not for bacon.

I cant wrap my mind around putting a rub for BBQ on smoked and cured meat that is dried and cold smoked.
There has to be a reason you dont see it in the stores.:?!?:

The brisket bacon has been in my drying refrigerator since I made it.
Basically I have made pastrami.
I just cut off a slice and is has turned a beautiful purple color and tastes fantastic.
It some of it is now on the stove in water simmering for the rest of the day until it is mice and tender.
So I am going to have pastrami sandwiches some time today.:lol: