New twist on a classic breakfast

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big t bbq

Fire Starter
Original poster
Feb 25, 2016
50
52
north central Mn
Bacon and eggs. Smoked with AMPS loaded with hickory. Bacon was dry rubbed with maple cure for 10 days and rinsed and dried. Eggs were brined with SPG for 48 hours.

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Were the eggs hard boiled and peeled and then smoked? By brined in SPG do you mean you coated the eggs with a rub of salt, pepper, garlic?

Was this a cold smoke or a hot smoke?
 
Last edited:
The eggs were hard boiled and peeled, they were then brined in 1 gallon of water, 1/8 cup kosher salt, 1/8 cup granulated garlic,1/8 cup black pepper, for 48 hours, drained, dried and into the smoker for 8 hours of cold smoke.
 
The eggs are still firm, but the eggs sitting on the bottom that are in contact with the pepper get a little brown coloring to them.
 
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