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I found a brisket flat in the freezer that I'd saved from summer beef order. Thawed it out, sprinkled on some rub, and now it's going for a Christmas Eve, overnight cook for lunch tomorrow. Figured I'd skip the obligatory double-smoked ham this year and go for a regular favorite instead. I hope everyone has an excellent Christmas tomorrow surrounded by lots of friends and family. Even if you have to put on a face diaper to appease the hypochondriacs in the family, it's better than sitting around cooped up alone.

I found a brisket flat in the freezer that I'd saved from summer beef order. Thawed it out, sprinkled on some rub, and now it's going for a Christmas Eve, overnight cook for lunch tomorrow. Figured I'd skip the obligatory double-smoked ham this year and go for a regular favorite instead. I hope everyone has an excellent Christmas tomorrow surrounded by lots of friends and family. Even if you have to put on a face diaper to appease the hypochondriacs in the family, it's better than sitting around cooped up alone.

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[–] • 0 pt

I attempted it once but didn't fully understand how to take it through the curing process. I ended up with, well, smoked pork belly and not bacon. If it's done right, I've heard it's way better than anything out of a package.

This site is great for info on how to do it correctly -

[–] • 0 pt (edited )

Iv never smoked it but I sure have made it in the fridge. It takes 8 days on salt in a fridge to finish then you smoke it. I want to try but need to make a cold Smoker. You are closer along to trying it than I. 8 days on salt. Cut off a. Piece every day past day 5 and fry it up.. One day it will taste like a pork chop the next day it will taste. Like bacon. It's weird