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Bronco Bacon

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    Bronco Bacon

    Got a 10lb pork belly from Costco last Monday.

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    Used Meathead’s maple recipe on one third, and our tweaked version of his standard recipe on the other two. Today, preheated the Bronco, dropped in a nice sized applewood chunk, and hung the slabs.

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    Set right about here it ran between 225-245F on a windy day in the mid 30’s.

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    After 2.5 hours the thickest one hit 155F IT. This cook was very different compared to smoking it on the PBC which took half as long and led to a more significant char (using 15/10/10 lighting method and 2 rebar with no holes plugged).

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    Half of it is spoken for, but I’m looking forward to some killer BLTs this week!

    #2
    That looks like it was done perfectly. Good job!

    Comment


    • FishTalesNC
      FishTalesNC commented
      Editing a comment
      Thankya sir! 🥓

    #3
    Looks great, you have inspired me to give it a try! Thanks

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      #4
      PBC! Nice!

      Comment


        #5
        I sure am glad you used pork cuz Bronco Bacon had me thinkin' horse meat...

        Comment


        • FishTalesNC
          FishTalesNC commented
          Editing a comment
          That’s a Mile High nope! 😂

        #6
        My mouth is watering !!! Awesome job .

        Comment


          #7
          Nice. I like to smoke mine at 190-210. It does make a difference in quality.

          PS 200-210 to meet Meathead's requirement not to smoke below 200.
          Last edited by mountainsmoker; January 20, 2020, 07:57 PM.

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