Hmm - is this a bad idea, or a great one?
There's a nice layer of mustard and Billbo's rub under the bacon.
I don't want to kill the char, but I'd like to keep the brisket really moist and flavorful... They've been in for nearly two hours now - maybe I should take the bacon off after 4 or so. Any thoughts?
There's a nice layer of mustard and Billbo's rub under the bacon.
I don't want to kill the char, but I'd like to keep the brisket really moist and flavorful... They've been in for nearly two hours now - maybe I should take the bacon off after 4 or so. Any thoughts?