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Bacon wrapped butt

A buddy at work just threw me 7# boneless butt to smoke on the Egg. I figured what a better chance than to do a bacon wrapped butt. Has anyone ever tried that on here? I was wondering if there is a target temp or time to throw the bacon on the butt? I’m guess the bacon would only need a couple hours on the meat so it doesn’t disintegrate to ash.

Comments

  • lousubcaplousubcap Posts: 16,755
    Never have done it but upon further review, why not par-cook the bacon and then wrap the butt as it about at the finish-line and let the bacon ride in for the win?  Just a thought.  
    Louisville;  L & S BGEs, PBC, Lang 36; Burnin' wood in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer.  
  • LegumeLegume Posts: 8,197
    If it’s just for pulling, I’m not sure wrapping adds anything, you could just toss some bacon on and let it cook in the smoke, then mix in with the pulled pork.  I don’t think you’re going to get bacon infused pork butt, but you might take out your bark along the way as well.  Would be a good picture cooking though.
    Austin, TX
  • Photo EggPhoto Egg Posts: 7,895
    lousubcap said:
    Never have done it but upon further review, why not par-cook the bacon and then wrap the butt as it about at the finish-line and let the bacon ride in for the win?  Just a thought.  
    Sounds like the only reasonable way to use bacon with a butt. The best part of the pork butt is the outer bark. Why ruin it by covering it up during the cook.

    Thank you,
    Darian

    Galveston Texas
  • DMWDMW Posts: 12,463
    Photo Egg said:
    lousubcap said:
    Never have done it but upon further review, why not par-cook the bacon and then wrap the butt as it about at the finish-line and let the bacon ride in for the win?  Just a thought.  
    Sounds like the only reasonable way to use bacon with a butt. The best part of the pork butt is the outer bark. Why ruin it by covering it up during the cook.

    Agree, I never cover my butt, it's too wonderful to hide.
    My Facebook Page where I document my cooking
    Morgantown, PA

    XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer -  PR72T - 18.5" WSM - WSJ - BS 17" Griddle - XXL BGE - Akron Jr - BS SS36" Griddle
  • milesvdustinmilesvdustin Posts: 1,292
    I would chop the bacon up and fry it, then mix it with the pulled pork

    2 LBGE, Blackstone 36, Akorn Jr

    Egging in Southern Illinois (Marion)

  • LitLit Posts: 6,891
    Pulled pork sandwich with bacon and a fried egg sounds good. Sorry that’s where my mind went here.
  • JohnH12JohnH12 Posts: 190
    Why would you want to cover a perfectly fine butt?

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