Smoked Bacon Recipe by the BBQ Pit Boys




It’s quick and easy to make delicious smoked bacon for your burgers, sandwiches, and beans to serve up at your next barbecue, as shown by the BBQ Pit Boys.

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43 replies
  1. joeg816
    joeg816 says:

    The bacon has a great color but looked rubbery when you sliced it. Would it get crispier if you left it to cook longer or is the temp too low for crispy bacon?

    Reply
  2. StormLaker1975
    StormLaker1975 says:

    Found out this week that my local butcher not too long ago began curing/smoking bacon in their facility….I picked up 10 lbs today, gonna be eating like kings tonight!…..not all 10 lbs…that's like a year's supply for me, haha.

    Reply
  3. amy homsi
    amy homsi says:

    will this also work with turkey bacon? half my family wont eat pork half do . i love your channel inspired me and my husband to get the weber spirt and a weber mastertouch. 

    Reply
  4. metallistones
    metallistones says:

    Love this recipe. I usually do a very light coat of molasses on there with the brown sugar, and it gets a great crispy glaze. I never end up with leftovers. My husband and his buddies get the "word" out when I smoke this bacon and all "miraculously" end up at our house when it's done. LOL

    Reply
  5. Jay Sumer
    Jay Sumer says:

    but thats not pork last time i was in turkey it was very hard to find pork in any of the butcher shops i went to i had to go to the mall in antalya the one right nest to the lil festival or what ever it was with the rides and stuff they had bacon in the migros or how ever you spell it lol btw i was born in turkey but have been living in the U.S.A since i was 4 years old turkey is a beautiful place but the government seems to be fallking backwards instead of moving forwards also i hated driving!

    Reply
  6. Voido Brando
    Voido Brando says:

    These guys' cooking make me drool like an idiot, but I wonder…why do americans cook the bacon so much, as to make it crispy? I'd rather have that bacon closer to what a pastrami looks like: cured and smoked, yet still juicy. To each its own I guess!

    Reply

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