Pit Boss Bacon

Today we’re diving into the smoky, savory world of Pit Boss Bacon! Now, let me set the scene for you. Picture this: a lazy Saturday morning, the sun peeking through the trees, and the tantalizing aroma of bacon wafting through the air. Ah, bliss! But wait, there’s a twist – we’re not frying this bacon, oh no. We’re taking it to the next level with some good ol’ fashioned smoking on the Pit Boss.

How to Make Smoked Bacon on Pit Boss

First things first, you’ll need some quality pork belly. None of that flimsy, supermarket stuff – I’m talking about thick, juicy slabs of porky goodness. Now, roll up your sleeves and get ready to work some magic.

1. Prep the Pork Belly: Start by trimming any excess fat from the pork belly. You want a nice balance of fat and meat for that perfect bacon texture. Then, mix up a simple dry rub with salt, pepper, garlic powder, and a hint of brown sugar. Rub that all over the pork belly, making sure to get it into every nook and cranny.
2. Fire Up the Pit Boss: Now, let’s get that Pit Boss fired up and ready to rock. I like to use a mix of hickory and applewood pellets for that unbeatable flavor combo. Set your Pit Boss to around 225°F and let it preheat while you prepare the pork belly.
3. Smoke ‘Em If You Got ‘Em: Once your Pit Boss is up to temp, it’s time to introduce the pork belly to its smoky destiny. Place the seasoned pork belly directly on the grill grates and let it smoke away for about 2-3 hours, or until it reaches an internal temperature of 150°F.
4. Slice and Serve: Once your bacon is beautifully smoked and crisped up around the edges, it’s time to slice it up and dig in! I like to cut mine into thick slices, but feel free to customize it to your liking. Serve it up alongside some fluffy scrambled eggs, crispy hash browns, and a tall glass of OJ for the ultimate breakfast spread.

What type of wood/pellets to use for this recipe?

When it comes to smoking bacon on the Pit Boss, the type of wood or pellets you use can make all the difference in flavor. Personally, I’m a big fan of using a mix of hickory and applewood pellets for that perfect balance of smokiness and sweetness. Hickory adds a bold, robust flavor, while applewood lends a subtle sweetness that pairs beautifully with pork. Trust me, you can’t go wrong with this winning combo!

Additional Tips

• Don’t skimp on the seasoning! A generous rub of salt, pepper, garlic powder, and brown sugar is key to creating that crave-worthy bacon flavor.
• Keep an eye on the temperature. You want to smoke your bacon low and slow to ensure that perfect balance of smoky flavor and juicy tenderness.
• Feel free to get creative with your seasonings! Add a dash of smoked paprika for an extra kick of flavor, or experiment with different herbs and spices to create your own signature bacon blend.

What to serve

Now, let’s talk about the best part – what to serve alongside your mouthwatering Pit Boss Bacon! As I mentioned earlier, I’m a big fan of serving it up with classic breakfast staples like scrambled eggs and hash browns. But don’t be afraid to think outside the box! Crumble it over a fresh salad for a hearty lunch option, or use it to add a smoky twist to your favorite sandwiches and wraps. The possibilities are endless!

What to do with leftovers

If you somehow find yourself with leftovers (hey, it happens to the best of us), fear not! Pit Boss Bacon is incredibly versatile and can be used in a variety of delicious dishes. Chop it up and toss it into omelettes or frittatas for a quick and easy breakfast, or use it to add a burst of flavor to soups, stews, and casseroles. You can even use it to make your own homemade bacon jam – trust me, it’s life-changing!

Overall, making smoked bacon on the Pit Boss is a surefire way to take your breakfast game to the next level. So fire up that grill, grab yourself a slab of pork belly, and get ready to experience bacon like never before. And remember, friends don’t let friends eat bland bacon – so go ahead, indulge in that smoky goodness. Your taste buds will thank you!

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Pit Boss Bacon

Elevate your culinary skills with our Pit Boss bacon recipe collection. Dive into the world of flavorful and crispy delights today!

Course Main Course

Prep Time 30 minutes

Cook Time 3 hours

Servings 10

Ingredients

• 5 pounds pork belly
• 1/2 cup kosher salt
• 1/4 cup brown sugar
• 2 tablespoons black pepper
• 2 tablespoons garlic powder
• 2 cups hickory wood chips
• 2 cups applewood wood chips
• Butcher's twine optional

Instructions

Preparation

1. Prep the Pork Belly: Start by rinsing the pork belly under cold water and patting it dry with paper towels. Trim any excess fat from the edges, but leave a thin layer for flavor and moisture.
2. Mix the Dry Rub: In a large mixing bowl, combine the kosher salt, brown sugar, black pepper, and garlic powder. Mix well to ensure all the ingredients are evenly distributed.
3. Season the Pork Belly: Place the pork belly on a clean surface and generously rub the dry rub mixture all over the meat, making sure to coat it thoroughly. If desired, you can tie the pork belly with butcher's twine to help maintain its shape during smoking.

Smoking

1. Prepare the Smoker: Preheat your smoker to 225°F and soak the hickory and applewood wood chips in water for at least 30 minutes. Once the smoker is ready, drain the wood chips and add them to the smoker box or directly onto the coals.
2. Smoke the Pork Belly: Place the seasoned pork belly directly on the smoker grates, fat side up. Close the lid and let it smoke for about 3 hours, or until it reaches an internal temperature of 150°F.
3. Monitor the Temperature: Throughout the smoking process, keep an eye on the temperature of the smoker and the internal temperature of the pork belly using a meat thermometer. Adjust the temperature of the smoker as needed to maintain a consistent heat level.

Resting and Slicing

1. Rest the Bacon: Once the pork belly reaches the desired internal temperature, carefully remove it from the smoker and transfer it to a clean baking sheet. Loosely cover the bacon with aluminum foil and let it rest for about 30 minutes to redistribute the juices.
2. Slice and Serve: After resting, slice the smoked bacon into your desired thickness. Whether you prefer thick slices for hearty breakfasts or thin slices for sandwiches, the choice is yours! Serve the smoked bacon alongside your favorite breakfast dishes or use it to add flavor to your favorite recipes.