Angus Beef Belly Brisket Bacon BLT.

 

I like to shop for a good beef brisket with just the right amount of marble fat and lean. I first prepare a nice brine using my mix of pickling spices kosher salt, syrup, cider vinegar. After soaking in the brine for a few days I give it several baths in cold water before heading to the bbq smoker. I first smoke it whole low and slow for 9 hours to get a nice smoke ring and maple flavour. for the last hour I use a hand full of maple sugar in this rub for a wee bit more maple sweetness during this final smoke. Once the brisket has been fully cooked I let it rest to settle all the juices before cutting the heal and toe into portions and giving the brisket tyhe maximum of smoking  flavour impact. Once they are all nicely prepared a sharp knife or slicer is all you need and a vacum sealer to keep you beef belly bacon ready when required.

I use a Napoleon Q45 BBQ with some fruit flavour terpenes wood for smoke.