Can I turn this BRISKET into BACON?

make a little room you're not the only person in the room that wants bacon there's a line now i had a dream and a dream involved bacon and brisket [Music] it's literally been a dream i've been thinking about bacon a lot lately and when i'm thinking of baking i think what can i do with bacon you know bacon is perfect as it is so we tried to make it better it didn't turn out better bacon is perfect as it is but if if you combine something you love like bacon with something else that you love like brisket what would it become would it become something epic you're just gonna have to see we're gonna have to do that experiment because man brisket turn it into bacon so i bought this beautiful brisket this is f1 wacky australian grain fat brisket and it's 6.535 kilograms let's take a closer look shall we because all that packaging is not gonna show us the true beauty of what's inside wow what a beast i need to do some weight lifting morrison i need i need more training like lifting brisket like getting these shoulder muscles into action look at the amount of intramuscular fat that we got on this beauty and i'm not even going to trim that off because if we want it to turn out into bacon we need the fat now all we need to do is cure it to make our cure we're going to need a skill we need to get it right because we need 25 grams of curing salt per kilogram of meat and 15 gram of sugar per kilogram of meat and we have a 6.525 kilogram of brisket so you do the math mix that all up and then take a large bag i'm using a vacuum bag but you can use a ziplock bag or any bag you like put the brisket in put the curing salt and sugar in rub it around seal the bag up shake it a little bit and then you can put it in the fridge for seven days [Music] it's ready look rotating it flipping it and taking a closer look at it for seven days seeing it develop and now it's ready it's ready well it's not ready it's not really ready marcin we gotta still cook it [Music] [Music] our bernard smoker is almost up to temperature so it's time to put our beautiful brisket in look at that beauty oh this is going to be so good of course i want to make sure that i hit the right temperature so i'm going to put my temperature probe in the thickest part of the brisket i'm going to put my thickest part of the brisket towards the hottest part of the grill that's how i'm sure i'm going to get an even cook and now get into the easy part of barbecuing with the pellet grill we just set the temperature to 140 degrees celsius which is around 280 degrees fahrenheit and we're just gonna let it run and for us there's nothing else to do then relax chill [Music] [Music] we're almost at a 70 degree celsius core temperature and that's when i want to take a look at our brisket because whoa yeah it should have picked up some color and it definitely did look at this beauty oh it looks amazing but you can see that we're getting dark edges around here and i was doubting if i would wrap it but now that i see this i'm definitely going to wrap it in aluminum foil it's best if you use a good glove to take it off the grill because it's already getting really really hot let me quickly close my pellet smoker because we're losing a lot of energy we keep the lid open and now we're going to take a big roll of aluminum foil and now i'm going to carefully wrap this puppy up before we can try that we need to put it back on the smoker wait a minute what temperature should we cook it on because i'm thinking brisket we need to cook it to brisket temperatures i'm not really sure what should we do this is a dilemma we could just stop right here martian eat it already and eat it already oh this is a dilemma i think i made a decision i'm deciding right now that if we're going to do it right and we are trying to make bacon out of brisket we gotta cook it as we would bake it so i'm calling it i'm calling it quits we're stopping to cook right here we still have to wait yes we have to let it cool down well we got it already wrapped up so we're just going to let it sit like half an hour so it's like it's going to be like warm apple pie oh [Music] yeah [Music] [Music] [Applause] [Music] [Music] [Applause] [Music] so [Music] why i have a feeling that i have a smile on my face it's like the first time for something that you're really happy about you got the smile on your face and this doesn't smell like bacon let's let me put it out there it doesn't smell like bacon but i have a feeling this is going to be good i have a feeling that this is going to be freaking awesome so first i'm going to be tasting the bacon that we didn't seared in the pan and then we're going to be tasting the bacon that we did searing it does look good it's bigger than bacon it's bigger than bacon and it's always a better thing bigger better bacon it tastes like bacon but it tastes more like bacon than you would expect how's that possible it really tastes like bacon i'm thinking the salt is doing the trick right it must be the last time we tried to make bacon better we failed and now we made bacon better we just basically made bacon better you know why because more people can have this i must say especially the outer parts taste as bacony as as well i wasn't expecting because i really wasn't expecting it the inner parts they lack a little bit of that that that sweet salty bacon flavor but the outsides are just insanely good time to eat the fried bacon it tastes like bacon but it doesn't taste like bacon it does taste really good but it's different the baked beef bacon is less bacon than the nut beef bacon that's been baked the fried beef bacon that's that's been baking and frying and oil is less beef bacon than you would have expected to be the beef bacon as being well bacony yep yep yep i'm so i'm such a bad person i think i got bad karma the dog's a bit shy dog's a bit camera shy see but not not bacon shy you like the bacon is it good good bacon let's be real here beef bacon i made out of brisket definitely something you have to do it's on it has to be on your to-do list make a little room you're not the only person in the room that wants bacon there's a line now there's a line it's a cube and it's got nothing to do with corona you're standing in the back of the line move forward next one next person hey lady you're taking the bacon or not i hope you guys enjoyed the video if you did leave us a big thumbs up and comment down below thank you to the patrons and the youtube members we really appreciate everything you're doing for us obviously i hope to see you guys next time see i got the bacon i got the bacon thing that you had too it's hard to think when you're eating bacon it's like intoxicating by bacon hope to see you guys next time after then it's market and keep on grilling sorry see some bacon dog man we got a lot of bacon to cover

Channel: Pitmaster X

Views: 126,488

Keywords: brisket, bacon, beef, low and slow, cooking, juicy, tender, pitmaster x, bbq, barbecue, grilling, burnhard pellet smoker, flint, experiment, guga foods, sam the cooking guy, gordon ramsay, bbq pitboys, how to bbq right, malcolm reed, steak, smoked meat, ham, pelletsmoker, pellet smoker, treager, recipe, cooking channel, food, brisket recipe, smoked brisket, bbq brisket

Id: 0hke-Jutlgw

Length: 10min 10sec (610 seconds)

Published: Thu Jan 14 2021