Bacon Draped Brisket

[Oneilln]

Anyone ever try the bacon draped brisket recipe from pit boss? I have a small 2.5 pounder I was going to make for a couple friends plus some pork belly. I saw the recipe on the website/app and couldn’t help but wonder (and drool).

 

[mixed up]

Bacon make everything better . wrapped brisket in bacon sounds like a winner to me I also have a small one that I can try that on you only need to try it once if you dont like it you move on and try something else

 

[Steve In Pa]

Give it a go and let’s see and hear the outcome

 

[Oneilln]

If you had to guess, how long do you think a small 2.3 pound brisket point would take at 200 degree smoking temp, foil at 165 internal? Not including rest time. Thinking about putting it on at noon and eat around 7/8. Sound reasonable?

 

[Oneilln]

First pic about an hour and a half in putting the bacon on, then 165 and wrap. Then not much time after that it was devoured and the leftovers were created. Absolutely came out better than I anticipated. Smelled sooooooo good throughout the cook. Pork belly burnt ends still might be my favorite meat to cook.

 

[Oneilln]

I have a theory. For my size smoker I’m only fitting a 2-5 pound brisket on it comfortably. I can get them pretty easily at my local ShopRite, but the thing is that you don’t really know what you’re getting. Could be part of the point, part of the flat, with or without the fat cap. I think if you happen to get a part with plenty of fat, cook it as is. If you get a pretty lean cut, go ahead and smoke it with some bacon on top and let that fat render down and drip all over the brisket. Plus, when you’re done cooking you now have some double smoked bacon that just needs to be crisped up in the morning!