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Harry in Iowa
 
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Default Basting with bacon

Faye Kinnitt > held forth in
:

> I did a 6 lb. Boston Butt yesterday in my electric
> Brinkmann and covered the top and sides with
> Bacon strips. The butt was rubbed previously with
> one of the rubs from the BBQ faq. I put the fat side
> down to keep it from getting overly done.
>
> I had reference to using bacon on turkey breasts
> somewhere and decided to give it a try.
>
> After 4 hours at approximately 300 degrees, I removed
> the bacon and gave the butt 2 more hours till the internal
> temp reached 180 degrees. The bacon had kept the top
> and side surfaces of the Butt from drying out for the period
> it was on there and the additional 2 hours exposed was
> enough to crisp up the surfaces without it being overly done.
>
> The bacon was still a bit rubbery on ends which were
> overlapped but a few seconds in the microwave crisped
> them up nicely. The hickory smoked bacon is a bonus and
> seemed to work nicely in lieu of basting to keep the top from
> getting too crisp.
>
> I'm sure I haven't invented anything new, however thought
> I'd mention it. I'm surely going to do the same thing to my
> turkey breast for Thanksgiving.
>
> Bob


My electric brinkman usually runs between 230 and 250. How is it you are
getting 300?

Harry in Iowa

--
'Its just NOTSO if you feel the need to contact me'