Bacon brisket

What if we could combine two things that we love to cook and eat? On the one hand, we’ve got everybody’s favourite, bacon. And on the other hand a favourite of mine, brisket.
I always wondered if you could make bacon out of brisket. Guess what? You can, and it’s fantastic.

Prep Time 7 d 15 mins
Cook Time 7 hrs
Resting time 30 mins
Total Time 7 d 7 hrs 45 mins
Course Main Course
Cuisine American, American Barbecue
Servings 4 people


  • Brisket (whole packer, flat or point)
  • curing salt
  • sugar


  • You need to mix the curing salt and sugar to ratio. We use 25 grams of curing salt and 15 grams of sugar per kilo brisket.
  • Mix it and sprinkle an even layer on both sides of the brisket. Put the meat in a vacuum bag and seal it. Put this in the fridge for 7 days.
  • After 7 days you start up your smoker to a temperature of 140°C (284F)
  • Put the brisket with the thickest part, towards the hottest part of the smoker. Place a core thermometer and close the lid. Chill for a couple of hours and let the smoker do all the work.
  • When the brisket reaches a core temperature of 70°C (158F) wrap it in aluminium foil and let it rest for at least half an hour.
  • Unwrap the brisket and slice it against the grain in bacon-like slices.


Keyword Bacon, Brisket, Smoked
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