Bacon, Bread and a 6# brisket point.
Bacon was cured for 7 days, then dried for 1 day then smoked really low for about 4.5 hours. Cooled then sliced.
Point was normal 225 degrees. Cook time was a total of about 9.5 hours.
I used my own homemade starter for the bread. It's delish.
Bacon was cured for 7 days, then dried for 1 day then smoked really low for about 4.5 hours. Cooled then sliced.
Point was normal 225 degrees. Cook time was a total of about 9.5 hours.
I used my own homemade starter for the bread. It's delish.
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