First try at Buckboard Bacon

Discussion in 'Smoking Bacon' started by blackened, Dec 16, 2009.

  1. blackened

    blackened Meat Mopper

    5 lb. butt, deboned and cured for 10 days w/ TQ and brown sugar. After curing -


    Sprinkled with pepper and smoked on the 11th day..


    Smoked in the drum with apple, and tried to keep the chamber temp between 160-180. About an hour and a half in when the internal temp. was 100, I made the mistake of opening the drum and flipping for even smoke and color, and that was a big mistake. I only had the lid off for less than 20 seconds, and the temp spiked to 220, and I was unable to get it below 200 for the rest of the cook.

    Overall cook time was 3 hours to get it to an internal of 140.


    Wrapped and rested for an hour, before I put it in the fridge overnight to cool and slice tomorrow..

    Pic's to follow in the morning..
  2. doctor phreak

    doctor phreak Smoking Fanatic

    well for your first looks good to me....i do my bacon at 200-210 for a couple of hours ...and it works is some pics of mini buckboard bacon i did awhile ago

    yours looks good to me...nice job
  3. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    It looks good I'll look forward to the sliced pics and a report on the taste!!
  4. rw willy

    rw willy Smoking Fanatic OTBS Member

    Looks good. Lets see some slices!
  5. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    The older bacon looked really good but why not the new bacon sliced Qview please. I to am looking forward to more Qview and the taste test report.
  6. blackened

    blackened Meat Mopper

    Any advice on how to slice it? Cross grain, with the grain, or does it matter?
  7. blackened

    blackened Meat Mopper

    Thanks guys, really happy with the way it turned out.. Tastes awesome!



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