I will definitely give this a try this weekend for the SEC Championship game. I have learned a ton from your videos. My family and friends tell me that my BBQ is going next level. Thank you for sharing your passion.
Pork belly is awesome, so versatile and easy. You can't really go wrong with so much fat =) It is actually way more common cut than brisket or even spare ribs here in Finland, we cook them for most catering gigs. We do usually wrap them and make sure to use something with a little bit of vinegar to cut the fat when serving. That taco is a great idea.
He brought him down a couple years back when Matt was doing his classes, but wouldn’t mind seeing him again. I think it’s better to bring in those guys who aren’t on TH-cam who have different ideas on things we are used to seeing.
You can tell he’s a little nervous but so thankful and happy to be there with Matt. Matt stays so calm and guides him through conversation and let’s him take the wheel for the cook. So cool to see this interaction and recipe. Thank you both gentlemen!
i do kind of get what you're saying but I don't think he looked nervous at all. I think he did a great job and seemed pretty normal, probably just not used to a video camera and the lights quite like Matt is. He may have seemed nervous compared to Matt's personality, but I think he was just a chill calm dude. I see how someone could take it as being nervous but I just took it as his personality is a little chiller.
So saw the video last night and happened to have half a belly in the fridge and plans to fire up the smoker and make a brisket today. Used my Garlic Habanero rub and the bacon brisket was amazing. Did not get the bark he did but the flavor was amazing! Thanks for making the shows
I actually had the pleasure of having Dayne's bbq when first started. I was at his first pop up at his house. Amazing then and Amazing now!!! I don't know why but, feels like a proud dad moment!!! Lol 🤣🤣🤣 Well done bro!
You should try Brix BBQ Fort Worth also. He's an ex football player. Tried out for the Cleveland Browns. Didn't work out. So he switched to BBQ. Could make for a great video. 👍🏼
I’ve had Dayne’s since his pop ups at his house. Really good BBQ, but the best part is…he has always remained a genuine person. Even with the long lines, he takes the time to talk to people waiting, thanking almost every single customer for their business. That has kept me coming back…. Butttt the Bacon Brisket def helps.
Ho. Lee. Shit. I gotta do this one. We've done pork belly burnt ends plenty of times so we're no stranger to the belly. Never occurred to me to smoke it like a brisket. Wow. Props to Dayne and you for having him. We'll have to go make a stop over at his place one day soon.
Like the guest pit masters. Will have to try, Dwayne explains the simple cook. Hope I can develop his touch for doneness. Like to see you bring Travis Heim & Emma
Looks fantastic! Bring on MOJO BBQ, his pig brisket is amazing and his commentary is 2nd to none. Plus he's used Matt's rubs in a couple of his videos. I learned how to smoke from Matt's videos and I have damn near all of his rubs. Holy Cow is the best brisket rub
Just made these. Delicious. The bottom is a bit overdone. We used 275 on a traeger pellet smoker. Should we use a lower heat? We are at 4600 feet. Thank you for your awesome 💡.
Russel Roegel of Roegels BBQ in Houston does pork belly like this. Freaking amazing! First time I had it was a BBQ event and everyone kept walking by telling him his “brisket” was amazing.
@Matt Pittman just tried holy cow mixes with holy gospel and this is my new favorite rub. And just tired making this today and tuned out great I made it 4 different ways
I absolutely love Dayne’s Craft BBQ. I agree with Matt top to bottom one of the best joints in Texas! The Bacon Brisket is amazing, especially on Tacos!! I love that you are highlighting BBQ joints!
Would like to see you do one with Jess Pryles also Heath Riles Malcom Reed kosmo's q cowboy Kent Rollins chef Tom with all things bbq just for starters. Amazing show liked it alot. Have a great day
I experimented with a pork brisket about a month ago. I wasn't satisfied with the results; I may try this cut very soon --hoping for better results. Thank you for the video!
Hi, I think the reason we should cook such meats always fat side UP is that if you do it fat side DOWN the rendered fat will stuck to the grid and this will destroy the bark when you take off the meat. For me where the heat comes doesn't mater. I tested this on kamado and on offset smoker with perfect results. Keep on BBQ guys!
I've never had the fat stick. We cook fat down to insulate from the heat in our smoker. There is no right way or wrong way as long as it works for you! :)
@@mikebowerstv I'm pretty sure I would, too. But I don't know if I'll ever make it that far south to try one for myself, unless I attempt my own, and even then... it won't be the same.
Matt, first of all I want to truly thank you for providing such informative and wonderful videos! I wanted to particularly say this video helped me to successfully cook my first brisket style pork belly. And man the family truly enjoyed it. Continue to share such great videos!
Love your videos, and appreciate your way of doing things so casually. I’ve made this multiple times and it’s amazing! How is it best to rest it if you need to keep it ready to eat for a few hours? I want to make sure it’s done in time so starting it early, but don’t wanna overcook it if I wrap in aluminum foil in a cooler.
I first had Dayne's Craft BBQ at the Troubadour festival in Celina last month! Can't wait to try this bacony treat!! Matty, love this new series, it will be your best one yet I expect!! ~Cody
You can see the passion he has for his cooking. The way that he handled the meat to the concentration on seasoning it right from start to finish was like an artist and his masterpiece.
New to smoking. Matt, you have helped my husband and I reach near perfection in our first early smokes. THANK YOU!!! Was gifted a smoker from a friend that found a near new smoker put to the side of the road. We've been smoking once a week and taking FULL advantage of a good burn smoking multiple meals at one time. The money saved on just learning to butcher out own meat has been part of our education towards smoking. Fabulous eats and saving money! Great bites and slices of heaven. Much appreciation Matt.
I feel so blessed to be in the Dallas metroplex area and having access to you guys! Great job, and I love it when the greats come together to share the love!!! I would love it if you and Mad Scientist would put something together. He is another one of my fav's - and also, Harry Soo!
Thanks Matt and Dayne for a wonderful video! I am going to do it this week. One picky question - resting time is sometimes so important that I would like to know how long you rested these before slicing.
I've made these tacos twice, once with pork belly and once with brisket. They've been a huge hit both times! They are on the menu for this weekend. So delicious.
What a great guy! Thank you Dayne Weaver and thank you Matt! Matt, I have learned so much from you. Probably saved a $1000 in trial and error. Keep it up!
Gotta try that now....I think you kicked it off the way you should continue it with the guests coming in and making something that stands out from the rest on their menu
OH MY GOODNESS! The bacon brisket looked amazing all on it's own, and then making it into a taco? ARE YOU KIDDING ME? I have GOT to try this! Thanks for this Matt and Dayne!
Just happen to have a pork belly in the freezer. I was going to make maple cured apple smoked bacon but now I'm thinking Bacon Brisket will have to be thr next recipe to smoke up. Thanks for the video and your expertise, as well as the great product that you have!!!
Made my first bacon brisket yesterday and it may now be my go-to for get togethers. Being able to have it as slices, tacos or Korean BBQ makes it a wonderfully dynamic meal.
Doin’ this next! And Matt, you were nice not to tell him he was usin’ them shaker bottles upside down. LOL! Guess you forget when you don’t use ‘em in a while. 😆🤣😆🤣
ok - noob question here as I totally want to do this....what would you all say the time frame for letting it cool is? or what would the meat temp cool down to? I am super impatient especially when I am hungry so I can see myself wanting to slice as it comes off the cooker.... thanks in advance...
I just went up to Forth Worth for my first visit to Dayne's. I had never heard of bacon brisket until I saw it on the menu. Now I'll never forget it! Sooo gooood!
Made the bacon brisket today on my RecTeq 700. Followed the recipe and WOW! Super big hit in our home. Best wrapped in warm tortilla. You will not be disappointed!
I make this all the time! listen, try and deep fry them, or even pan fry right after youcut them into 1/4" s the slices. OMG!!! the explosion of taste is off the freakin chain!! keep it up guys love the channel!
just revisitining this video before i put a pork belly on my smoker ! I love that i can re-watch something I saw over a year ago to remind my self what the process looks like ! Keep PUMPING out the content !
hey meat church thanks for putting out these videos I'm a backyard bbq and entered my 1st competition last month with a lil backyard smoker and placed 9th out of 20 there was 15 pro bbq teams n 5 rookie teams your videos helped ill take that as a win all day !
I pick your rubs at my local St. Augustine Ace Hardware...your buddy Bill Connerly is the manager...Great guy! All my friends and family love my barbecue but their favorite hands down is pork belly smoked like a brisket with nothing but your holy cow as the rub! Everybody loses their minds over it!!! Thank you for all the great content you have put out over the years! I was always good at barbecue..... your videos have made me great! Ain't bragging if you can back it up😂 Thanks Matt!!!
I'm a huge fan of your Holy Cow seasoning, I've been using it across most of my bbq and oven meats, just turns out fantastic. No wonder the bacon brisket turned out so well by using Holy Cow! I also am really looking forward to this series and won't miss a one!!
I made this and used a brisket rub cooked for 4.5 hours, they looked fantastic looked just like Dayne's Pork Belly but didn't taste very good at all. I've had pork belly before and love it, but this had a horrible taste that stuck in my mouth for an hour. I'm not sure what I did wrong. Unless my gauge was wrong and it was undercooked but said 205 degrees. Was a brisket rub the wrong thing to use? I have nothing to loss but try throwing it back on the smoker again or I'm going to try frying it in a pan to see if it changes the flavor profile.
Great video, as always! Keep up the good work. I think you ought to head east to Smoke Sessions BBQ in Royce City. Chad Sessions would make a great video with you I bet. 😉
It's fat towards direction heat comes from, not universally up vs down; based on my understanding. Maybe it also depends on type of cooker, many variables.
Can we please stop calling things what they aren’t? This is neither brisket nor is it bacon. It’s just a pork belly. There’s no shame in that. It might be neat to the people that don’t know a thing about meat, but for anyone with an ounce of knowledge y’all just sound daft.
New to smoking meats but diving in deep. I have been making belly bacon and back bacon for a couple of years now. Has anyone taken a full cured pork belly and cooked it like a brisket. I know dayne uses uncured pork belly. Just wondering if it could be done.
Gotta bring Chuds BBQ as a guest pit master !!
Totally
Chuds is amazing. Love that guy. The ball tickle when he makes his sausage gets me every time. He’s creative and smart, deadly combo.
100% AGREE
Bring chudd!!!
Hell yes
I will definitely give this a try this weekend for the SEC Championship game.
I have learned a ton from your videos. My family and friends tell me that my BBQ is going next level. Thank you for sharing your passion.
Great video guys and I may try this weekend for the SEC game myself!
And GO DAWGS !
I’d do some sketchy stuff for some of those tacos! Dang it boy!
Laughed out loud. What’s up Hussey!!
Pork belly is awesome, so versatile and easy. You can't really go wrong with so much fat =) It is actually way more common cut than brisket or even spare ribs here in Finland, we cook them for most catering gigs. We do usually wrap them and make sure to use something with a little bit of vinegar to cut the fat when serving. That taco is a great idea.
Malcolm Reed is a good suggestion, bring him on!
Great episode, keep em' coming!
He brought him down a couple years back when Matt was doing his classes, but wouldn’t mind seeing him again. I think it’s better to bring in those guys who aren’t on TH-cam who have different ideas on things we are used to seeing.
@@williamstafford7803 I saw that episode, that's what triggered the thought!
Texas Arizona California and Mexico has some killer bbq
You can tell he’s a little nervous but so thankful and happy to be there with Matt. Matt stays so calm and guides him through conversation and let’s him take the wheel for the cook. So cool to see this interaction and recipe. Thank you both gentlemen!
Appreciate all the feedback!!
100% he did an amazing job tho 10/10
@@nathannosar1698 agreed!
i do kind of get what you're saying but I don't think he looked nervous at all. I think he did a great job and seemed pretty normal, probably just not used to a video camera and the lights quite like Matt is. He may have seemed nervous compared to Matt's personality, but I think he was just a chill calm dude. I see how someone could take it as being nervous but I just took it as his personality is a little chiller.
makin my first pork belly today....thanks Matt for this...and I am off to the dang races
So saw the video last night and happened to have half a belly in the fridge and plans to fire up the smoker and make a brisket today. Used my Garlic Habanero rub and the bacon brisket was amazing. Did not get the bark he did but the flavor was amazing! Thanks for making the shows
Looks sooo good, I cook at least a few hundred pounds of pork belly burnt ends a year but this is def gunna get added to my menu.
I actually had the pleasure of having Dayne's bbq when first started. I was at his first pop up at his house. Amazing then and Amazing now!!! I don't know why but, feels like a proud dad moment!!! Lol 🤣🤣🤣 Well done bro!
The legendary underground garage bbq!
Yep I was there!!!
You should try Brix BBQ Fort Worth also.
He's an ex football player. Tried out for the Cleveland Browns. Didn't work out. So he switched to BBQ. Could make for a great video. 👍🏼
I’ve had Dayne’s since his pop ups at his house. Really good BBQ, but the best part is…he has always remained a genuine person. Even with the long lines, he takes the time to talk to people waiting, thanking almost every single customer for their business. That has kept me coming back…. Butttt the Bacon Brisket def helps.
The underground pop ups were legendary!
Also, you are one of our favorite customers by far. Thank you for your continuous support. We love having you as a part of the Dayne’s family.
@@MeatChurchBBQ you need to try Brett’s Backyard BBQ in Rockdale and Wade’s BBQ in Lufkin.
Ho. Lee. Shit. I gotta do this one. We've done pork belly burnt ends plenty of times so we're no stranger to the belly. Never occurred to me to smoke it like a brisket. Wow. Props to Dayne and you for having him. We'll have to go make a stop over at his place one day soon.
First sentence very funny and brilliant way to spell it
Should get chuds bbq on here! Also saw him do a pork belly brisket looked delicious I’ll have to try it out
Watching you enjoy those bites actually I feel like I'm eating that awesome BBQ along with you
Eating my lunch (leftover pork chop with The Gospel rub) watching this amazing video, not bad for a Wednesday. Appreciate you, Matt.
I would have never thought to do a pork belly like that. That taco though!!!
Like the guest pit masters. Will have to try, Dwayne explains the simple cook. Hope I can develop his touch for doneness. Like to see you bring Travis Heim & Emma
Heim’s are coming!
Looks fantastic! Bring on MOJO BBQ, his pig brisket is amazing and his commentary is 2nd to none. Plus he's used Matt's rubs in a couple of his videos. I learned how to smoke from Matt's videos and I have damn near all of his rubs. Holy Cow is the best brisket rub
What a sensational combo!! Outstanding gents!!
Thank you!!
I absolutely can’t wait to try this!!!! Thanks so much for sharing!!!! I love this series already!!!!
Awesome!
You gotta get Bradley Robinson on there to cook for you. Would love to see that collaboration come together 👌
Just made these. Delicious. The bottom is a bit overdone. We used 275 on a traeger pellet smoker. Should we use a lower heat? We are at 4600 feet. Thank you for your awesome 💡.
Very inspirational video ... the passion shines so bright!
We appreciate that!!!
This is on my to smoke list. Can't wait!
I would Love to see a video with chuds BBQ. And L & L BBQ. Maybe one with mad scientist.
BEST BBQ IN DFW!!!!! Dayne is the man!!
Love the videos Matt! I think Bradley Robinson with Chuds BBQ and Matt Pitman cooking on the same pit would be awesome and no doubt create greatness!
Jesus that looks delicious
Russel Roegel of Roegels BBQ in Houston does pork belly like this. Freaking amazing! First time I had it was a BBQ event and everyone kept walking by telling him his “brisket” was amazing.
Russel is a good dude. I need to get him on here to make that epic pastrami.
@@MeatChurchBBQ hell yeah!
@Matt Pittman just tried holy cow mixes with holy gospel and this is my new favorite rub. And just tired making this today and tuned out great I made it 4 different ways
LOVE IT!
I absolutely love Dayne’s Craft BBQ. I agree with Matt top to bottom one of the best joints in Texas! The Bacon Brisket is amazing, especially on Tacos!! I love that you are highlighting BBQ joints!
I figured you would like this one. I'm excited about the friends I have coming up too!
@@MeatChurchBBQ can’t wait!
Would like to see you do one with Jess Pryles also Heath Riles Malcom Reed kosmo's q cowboy Kent Rollins chef Tom with all things bbq just for starters. Amazing show liked it alot. Have a great day
I experimented with a pork brisket about a month ago. I wasn't satisfied with the results; I may try this cut very soon --hoping for better results. Thank you for the video!
Hi, I think the reason we should cook such meats always fat side UP is that if you do it fat side DOWN the rendered fat will stuck to the grid and this will destroy the bark when you take off the meat. For me where the heat comes doesn't mater. I tested this on kamado and on offset smoker with perfect results. Keep on BBQ guys!
I've never had the fat stick. We cook fat down to insulate from the heat in our smoker. There is no right way or wrong way as long as it works for you! :)
The way Matt's eyes bug ALL THE WAY OUT of his skull when he bit into that taco... Bring Brad from Chud's on!
I’ve had that Taco and had a similar reaction!
@@mikebowerstv I'm pretty sure I would, too. But I don't know if I'll ever make it that far south to try one for myself, unless I attempt my own, and even then... it won't be the same.
Great job dayne! Coming from Royce city smoke sessions! Bring on pit master chad sessions
Matt, first of all I want to truly thank you for providing such informative and wonderful videos! I wanted to particularly say this video helped me to successfully cook my first brisket style pork belly. And man the family truly enjoyed it. Continue to share such great videos!
I love the Feedback. Thank you for being here Reginald!!
Love your videos, and appreciate your way of doing things so casually. I’ve made this multiple times and it’s amazing! How is it best to rest it if you need to keep it ready to eat for a few hours? I want to make sure it’s done in time so starting it early, but don’t wanna overcook it if I wrap in aluminum foil in a cooler.
I first had Dayne's Craft BBQ at the Troubadour festival in Celina last month! Can't wait to try this bacony treat!! Matty, love this new series, it will be your best one yet I expect!! ~Cody
Thanks Cody!
Did you try the bacon burnt end from Smiley's at Troubadour? Amazing.
@@thistoshallpass395 of course! If it was served, I tried it all! I also had a miserable meat hangover, but its worth it
Always did Malcom Reeds pork belly burnt ends but this bacon brisket is awesome! Thanks guys!
You can see the passion he has for his cooking. The way that he handled the meat to the concentration on seasoning it right from start to finish was like an artist and his masterpiece.
New to smoking. Matt, you have helped my husband and I reach near perfection in our first early smokes. THANK YOU!!! Was gifted a smoker from a friend that found a near new smoker put to the side of the road. We've been smoking once a week and taking FULL advantage of a good burn smoking multiple meals at one time. The money saved on just learning to butcher out own meat has been part of our education towards smoking. Fabulous eats and saving money! Great bites and slices of heaven. Much appreciation Matt.
Great video - The lesson I learned was “ keep it simple stupid “. I always have a tendency to make things too complicated.
I cooked this the other day…….Wow I am a huge fan. I am not real big on real Fatty cuts of meat…..This was STUPID good!
Ohhhhh buddy I am trying this for the upcoming weekend! Thanks Matt! You’re the man
We had this at Dayne's last week during our Texas BBQ trip and it was one of the best things we ate! Greetings from the Netherlands!
I feel so blessed to be in the Dallas metroplex area and having access to you guys! Great job, and I love it when the greats come together to share the love!!!
I would love it if you and Mad Scientist would put something together. He is another one of my fav's - and also, Harry Soo!
Thanks Matt and Dayne for a wonderful video! I am going to do it this week. One picky question - resting time is sometimes so important that I would like to know how long you rested these before slicing.
I've made these tacos twice, once with pork belly and once with brisket. They've been a huge hit both times! They are on the menu for this weekend. So delicious.
What a great guy! Thank you Dayne Weaver and thank you Matt! Matt, I have learned so much from you. Probably saved a $1000 in trial and error. Keep it up!
Love the idea of the Pitmaster series! Keep bringing in those local legends!
Deal!
@@MeatChurchBBQ This was a great Idea. Keep bringing the BBQ masters...
Gotta try that now....I think you kicked it off the way you should continue it with the guests coming in and making something that stands out from the rest on their menu
Appreciate that!
Yeaaa ummmm, subscribed.
Dayne’s bbq is 🔥 have had the pleasure of eating his bbq several times at Lola’s trailer park in Ft. Worth.
So good.
OH MY GOODNESS! The bacon brisket looked amazing all on it's own, and then making it into a taco? ARE YOU KIDDING ME? I have GOT to try this! Thanks for this Matt and Dayne!
Just happen to have a pork belly in the freezer. I was going to make maple cured apple smoked bacon but now I'm thinking Bacon Brisket will have to be thr next recipe to smoke up. Thanks for the video and your expertise, as well as the great product that you have!!!
Your own maple bacon recipe awesome
Made my first bacon brisket yesterday and it may now be my go-to for get togethers. Being able to have it as slices, tacos or Korean BBQ makes it a wonderfully dynamic meal.
How long of a cook is it? (Approximately)
Doin’ this next! And Matt, you were nice not to tell him he was usin’ them shaker bottles upside down. LOL! Guess you forget when you don’t use ‘em in a while. 😆🤣😆🤣
Or hey, maybe he’s onto something! Might slow it down a tad on the way out and spread more evenly.
That’s the best way!!! Back yard, figure it out! Paint your own picture. I started cookin at 12. Im 40. Its been a blast!
I’ve been doing this on my smoker since summer time and it’s absolutely amazing. Got four slabs for my buddies tomorrow this is so underrated!!!
Bradley from Chud's BBQ would be a good guest
I made this tonight - OMG - the most delicious bite I think I’ve ever taken.
Brother James from Aim em and Claim em smokers!
ok - noob question here as I totally want to do this....what would you all say the time frame for letting it cool is? or what would the meat temp cool down to? I am super impatient especially when I am hungry so I can see myself wanting to slice as it comes off the cooker.... thanks in advance...
Ok those look ridiculous! I’m adding it to my smoke list as I type this. Good job Dayne!
I just went up to Forth Worth for my first visit to Dayne's. I had never heard of bacon brisket until I saw it on the menu. Now I'll never forget it! Sooo gooood!
Made the bacon brisket today on my RecTeq 700. Followed the recipe and WOW! Super big hit in our home. Best wrapped in warm tortilla. You will not be disappointed!
Did you guys spray them down at all during the cook? Thx
i totally bunk on those pickled onions and forget them everytime, so good - Matt's buddy brought his A game!!
I need the recipe for the chili/honey asap lol ..
doing it, have a belly in the freezer and was looking for some inspiration on what to do with it.
I just had to give it a shot after watching this video. Unfreaking believable!! This is my new goto for some great stuff! Thanks guys.
I make this all the time! listen, try and deep fry them, or even pan fry right after youcut them into 1/4" s the slices. OMG!!! the explosion of taste is off the freakin chain!! keep it up guys love the channel!
GREAT STUFF GUYS! I REALLY APPRECIATE THE HUMBLE EXCHANGE, AS I KNOW BOTH OF YOU ARE ABSOLUTE PIT MASTERS! GOOD STUFF MATT., KEEP IT COMING!
That looks awesome, but you should try/make actual pork brisket. It's amazing!
Matt props to you and the Meat Church brand and recognizing the "the backyard BBQ'er". Really looking forward to watching the Guest Pitmaster Series.
Holycow is the best..going to try bacon brisket this weekend..thanks
I'd like to see you bring Malcom Reed from HowtoBBQRight on!
We have one on his channel but overuse for a repeat.
Meat church + Chudd por flavor!
Get Bradley Robbinson on from ChudsBBQ / LeRoy and lewis
We made these over the weekend and its possibly one of the best tacos I've ever had. Everything just works so well together...
just revisitining this video before i put a pork belly on my smoker ! I love that i can re-watch something I saw over a year ago to remind my self what the process looks like ! Keep PUMPING out the content !
Doing the same right now!! Pork belly about to go on!
I made this last night and it was amazing! Mad props to Dayne and Matt! (I also made the smoked queso...my gosh! YUM!)
hey meat church thanks for putting out these videos I'm a backyard bbq and entered my 1st competition last month with a lil backyard smoker and placed 9th out of 20 there was 15 pro bbq teams n 5 rookie teams your videos helped ill take that as a win all day !
Awesome!!!
Thanks fer sharing this.. I'm gonna try this very soon!
Looks fantastic.
Cheers from Norway
Thank you , now I know how to cook my pork belly this weekend
Bradley Robinson Chuds Bbq
T Roy Cooks!
I pick your rubs at my local St. Augustine Ace Hardware...your buddy Bill Connerly is the manager...Great guy! All my friends and family love my barbecue but their favorite hands down is pork belly smoked like a brisket with nothing but your holy cow as the rub! Everybody loses their minds over it!!! Thank you for all the great content you have put out over the years! I was always good at barbecue..... your videos have made me great! Ain't bragging if you can back it up😂
Thanks Matt!!!
I'm a huge fan of your Holy Cow seasoning, I've been using it across most of my bbq and oven meats, just turns out fantastic. No wonder the bacon brisket turned out so well by using Holy Cow! I also am really looking forward to this series and won't miss a one!!
Awesome feedback Brad!
Oh hell yeah!
I made this and used a brisket rub cooked for 4.5 hours, they looked fantastic looked just like Dayne's Pork Belly but didn't taste very good at all. I've had pork belly before and love it, but this had a horrible taste that stuck in my mouth for an hour. I'm not sure what I did wrong. Unless my gauge was wrong and it was undercooked but said 205 degrees. Was a brisket rub the wrong thing to use? I have nothing to loss but try throwing it back on the smoker again or I'm going to try frying it in a pan to see if it changes the flavor profile.
Great video, as always! Keep up the good work. I think you ought to head east to Smoke Sessions BBQ in Royce City. Chad Sessions would make a great video with you I bet. 😉
It's fat towards direction heat comes from, not universally up vs down; based on my understanding. Maybe it also depends on type of cooker, many variables.
Can we please stop calling things what they aren’t? This is neither brisket nor is it bacon. It’s just a pork belly. There’s no shame in that. It might be neat to the people that don’t know a thing about meat, but for anyone with an ounce of knowledge y’all just sound daft.
Hey Matt, Dayne just opened up his brand new brick-and-mortar location in Aledo, Texas. Are you coming to check it out anytime soon?
Looks amazing! Would love to see Ernest from Burnt Bean. He is a meat master!
That’s major leagues. I’ll hit Ernest up!
Can anyone suggest a cooking temp for this?? I know in the video he says 275, but my smoker only has 250 and 300 no 275??
New to smoking meats but diving in deep. I have been making belly bacon and back bacon for a couple of years now. Has anyone taken a full cured pork belly and cooked it like a brisket. I know dayne uses uncured pork belly. Just wondering if it could be done.
I am BLOWN away. That is outstanding. I’ve heard amazing things about Daynes from Wes, and now I just can’t not make the trip.
Looks delicious, I’m going to cook this today. I have a 9 pounder that just thawed out. Do you spritz it at all or just run dry the whole time?