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[ArborAgent]

I’m doing a large cook next weekend. 20# brisket, a bunch of sausage, and bacon. My question: how should I cook the bacon?

My plan was to put store bought thick cut sliced bacon on the top rack of my pit and let it cook for 3-4 hours.

Do you think that’s too much time? Not enough? My local bbq place cooks bacon in their pit and it’s ridiculously good.

[Quadman750]

I cook the thinner bacon at  275° For about 45 min

[InThePitBBQ]

I cook the thinner bacon at  275° For about 45 min

Same here, it varies just a bit with the supplier and cut but any decent thick cut finishes well in under an hour at that temp it's a real treat the first time you have it.

[dk117]

your brisket will be FTC, long done and resting. So you have plenty of time for the bacon.  I like to render it out perfectly.  I don't know your grill, but 180 to 225 at 90 mins and depending on the biscuit test you might have to move around once or twice.   My suggestion with think cut bacon, take your time and let it render out.  The end result is worth it.  I do this about twice a month and the fam raves.

DK

PS everyone likes their bacon differently, crispy to underdone.  It's really a personal preference. 

[Phrett]

Don’t forget to coat some in brown sugar with a bit of cayenne!

[uhcoogsfan]

I am daydreaming about the smell that smoke is going to put out!  I read this yesterday and still thinking about it! Brisket, sausage and bacon, oh man!  Yankee Candle needs to do a candle in this scent!

[ArborAgent]

I am daydreaming about the smell that smoke is going to put out!  I read this yesterday and still thinking about it! Brisket, sausage and bacon, oh man!  Yankee Candle needs to do a candle in this scent!

That'd be my xmas gift for everyone.