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Old April 14, 2017   #16
Worth1
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I just got in from the store after work in and out I decided to go with apple wood.
Also bought two pork butts on sale I will de-bone them this weekend and start the process over for pressed buckboard bacon.
Tired of high bacon prices.
I cut off a piece of the cured brisket and ate it raw it was fantastic as it is.


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Old April 14, 2017   #17
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All dried off.
Let the smoking begin.
Worth
IMG_20170414_113.jpg
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Old April 14, 2017   #18
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The temperature inside stabilized 111F a little hot but I can live with it.
At least it isn't cooking the meat, I would be ticked if it was cooking the meat.
Smoke is just barely coming out of the smoker.

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Old April 14, 2017   #19
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I just walked outside in the front yard
There is a haze of apple wood smoke all over the neighborhood and up and down the street.
By they way us Texans like our smoke when it comes to this sort of thing.
You can see the rays of the setting sun shine through it.
I must be killing the neighbors and making them hungry.

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Old April 14, 2017   #20
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I'm surprised that they're not out in their front yards organizing an assault.

[ insert obligatory screed against social media and freekin smart phones in general ]
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Old April 14, 2017   #21
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Might need to slap a 30 round magazine in the AK.
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Old April 14, 2017   #22
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Quote:
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Might need to slap a 30 round magazine in the AK.
Worth
Will your AK take down zombies?.. Jimbo
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Old April 15, 2017   #23
Worth1
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Last night I took the thin chunk out and sliced and fried some.
Very salty but tasty like Virginia country ham.
Be good for seasoning.
I have also replaced the cast iron griddle with two big cans with wood chips in them.
I forgot I even had them.

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Old April 15, 2017   #24
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I think my bacon smeller thingys are burned out.
I have also started sprinkling some hickory sawdust in the mix.

Worth
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Old April 16, 2017   #25
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Here it is folks the moment we or at least I have been waiting for.
Brisket Bacon.
It tastes every bit as good as it looks.
Worth
IMG_20170416_45441.jpg
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Old April 16, 2017   #26
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I think a lot of us have been waiting to see the final product. Looks delicious!
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Old April 16, 2017   #27
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Worth, I've had internet problems for a couple of days and missed your finished and sliced picture. You knocked it out of the park on the brisket bacon! Wish I was there to sample a slice, great job my friend.
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Old April 16, 2017   #28
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Thanks everyone.
Oddly I am eating the lean stuff sliced very thin with cane syrup on it and raw.
It is on the tough side but I have teeth still.
Salty but the syrup cuts it.
I just had some this way for supper with eggs cane syrup and buttered toast.
Sort of like a poor mans prosciutto made with beef.
Cant wait to try the stuff made form pork.
Several times while smoking I took it out and washed the salt off dried and back in the smoker.
There was a lot of salt.
No way will this stuff spoil.
Worth
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Old April 17, 2017   #29
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Quote:
Originally Posted by Worth1 View Post
Here it is folks the moment we or at least I have been waiting for.
Brisket Bacon.
It tastes every bit as good as it looks.
Worth
Attachment 71643



Worth, you've done something I never would have thought of.

When I first saw this thread - I just couldn't picture it my head. But after seeing the picture above - I do understand much better.
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Old April 17, 2017   #30
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Yum, I just salivated.
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