Does anyone think that placing bacon on a beef brisket is a good idea while it is cooking ?

Unknown

Does anyone have any ideas?
Thanks,
Dale

Car Wash Mike

<p />Dale Benton,
I use it on flats but it might take away from the bark.
I put it on from the start.[p][p]But I also cover in rub and white sugar overnight. [p][p]

Mike

Spring Chicken

Dale Benton,
I did this one with bacon a few years ago thinking I had come up with the perfect brisket. In the end it wasn't so great and I could hardly taste any bacon flavor over the rub seasonings I put on the brisket.[p][p]I won't be doing that again.[p]Spring "If I Had Some Eggs I'd Have Some Bacon And Eggs, If I Had Some Bacon" Chicken
Spring Texas USA

Wise One

Dale Benton,
I do and I don't know if it helps the brisket any but the bacon is absolutely fantastic the next morning. I actually think it helps keep the brisket a bit more moist but I am not a brisket expert. Mine are passable but defintely not as good as some I have tasted.

Unknown

Dale Benton,
Cook fat side down and forget the bacon. If you use bacon the bark doesn't form correctly. If you stay in the 225 to 250 range pit temp and don't over cook the brisket it will be moist. Pull the brisket at 190 internal, wrap in foil and place in a dry cooler for 2 to 4 hours.
Jim

mollyshark

Dale Benton,[p]If you have a flat that's really trimmed and you're worrying about it drying out, have the meat people give you a slab-o-fat that they cut off one in the first place. I'd only use bacon if you want to end up with very good bacon and a so-so brisket.[p]mShark