Anybody done bacon on the PBC? Meathead's recipe calls for indirect heat. Can you hang or put the rack and manage temps to 225 and smoke some bacon?
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If I get a chance to do bacon in my Pit Barrel Cooker I'm not going to be worried about temperature. I'm not saying I'm going to be shooting for 300-plus but I know I can get mine to run around 250-270 with no problems and I would just run with that. -
Thanks Jerod. Maybe I missed it, but is there a IT we are looking for with Bacon? I saw smoke for two hours but I might of missed an IT.
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Thanks. Now I need to stop being lazy and make some bacon!!
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At first I thought you meant "can you cook sliced bacon" on the PBC. The answer is yes, I did it last weekend to season mine (even though they say you don't need to). It was better than in a skillet. Sorry for being OT, but saw thread and figured I'd mention it.Comment
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If you are going to cook sliced bacon in the PBC I recommend zero wood. A year ago I threw a few slices into my WSM for all of 20 minutes (I just wanted to par-cook it as it was going into baked beans). The smoke flavor of the beans was overpowering. It wasn't acrid (wasn't burping up smoke taste all day or anything) at all. It was deep hickory (it was blue smoke) but it was way too much. Since the PBC doesn't use a heat diffuser the drippings should create grill smoke which will be a nice subtle enhancement.Comment
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I did bacon a few weeks ago in my PBC, using Meathead's recipe and zero wood. Great taste.
It was hard to slice uniformly the next day after an overnight in the fridge. Not as tender as I would have liked either, but the flavor was great. I let it ride at 275, my PBC's happiest temperature. It was my first bacon on the PBC, and I've got two more hunks to test on.
KathrynComment
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Followed Meathead's cure recipe and smoked 4 lbs of pork belly last weekend on the PBC. My temp ran around 240 and used apple wood chucks for some extra smoke. Absolutely the best bacon we ever had! Passed some out to a couple of friends and now they're hooked. Have an 8 lb belly in the brine as I write...Wednesday is smoke day!Comment
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Just did a batch last week. About 24 pounds. I hang it, and I use a smoke box with apple and pecan chips (hickory just seems too harsh in the PBC). Turned out fantastic!
We may try a shorter length next time...some of the ends burned and we had to trim them off.Comment
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I tried a pork belly on the grate the other week and it tasted like bacon on crack. No need for curing. However, I thought maybe I could slice it thick and have it be the star for the meal. Nope. It ended up being too rich for that part - but fantastic in a more bacon like capacity.Comment
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