Bruce Bissonnette
TVWBB Guru
Started curing two boneless pork butts on 11/29 using Hi-Mountain Buckboard Bacon Cure.
On 12/11 I removed them from the cure and soaked/rinsed them for two hours. I then slathered one down with Maple Syrup and fresh cracked black pepper, the other I rubbed with Texas Rib Ranger Spicey Rub.
I fired up the WSM using Royal Oak Lump and 3 chunks of sugar maple wood, using the Minion Method. I kept temps at the top grate in the 200 degree range for the entire 4 1/2 hour cook. I then wrapped both butts in foil, shut down all the vents and let them sit in the cooker for 1 additional hour.
I then refrigerated them overnight and sliced them up on Sunday morning, 12/12. Fried some up just to see how they turned out, it was great! I highly recommend this cook. Yielded 7 bags of BB Bacon. Pictures at the link below:
Buckboard Bacon 12/11/04
On 12/11 I removed them from the cure and soaked/rinsed them for two hours. I then slathered one down with Maple Syrup and fresh cracked black pepper, the other I rubbed with Texas Rib Ranger Spicey Rub.
I fired up the WSM using Royal Oak Lump and 3 chunks of sugar maple wood, using the Minion Method. I kept temps at the top grate in the 200 degree range for the entire 4 1/2 hour cook. I then wrapped both butts in foil, shut down all the vents and let them sit in the cooker for 1 additional hour.
I then refrigerated them overnight and sliced them up on Sunday morning, 12/12. Fried some up just to see how they turned out, it was great! I highly recommend this cook. Yielded 7 bags of BB Bacon. Pictures at the link below:
Buckboard Bacon 12/11/04