When you grill your first bacon wrapped brisket you'll find that it not only tastes great, it looks good too. By weaving bacon strips together over the top of the brisket, they stay in place nicely. As the bacon fat renders out, it slowly bastes the brisket with its bacony goodness, plus gives the finished brisket a great appearance.
I prefer a thick sliced bacon for this brisket recipe, and if you can find it, get the kind that is crusted with cracked black pepper. It adds an extra-special good flavor to the meat. And when it's done, don't throw that bacon out! Chop it up and mix it into the shredded smoked brisket to add even more great flavor.
A whole brisket is what you want for this recipe, one that weighs ten pounds or so. It will have a layer of fat on one side that needs to be trimmed down to about one-half inch thick. By scoring the fat with a sharp knife, the seasonings and bacon fat can reach the meat underneath, ensuring good taste throughout.
INGREDIENTS
1 lb of thick sliced bacon
One whole brisket, 10 to 12 pounds
Eight large bay leaves
Eight whole cloves of garlic
One teaspoon ground black pepper
One teaspoon salt
Trim and score the fat covered side and season with salt and pepper. Lay the brisket fat side down in a metal baking pan. Season the top with salt and pepper, then position the bay leaves and garlic cloves, evenly spaced.
Weave the bacon strips over the top of the brisket, covering the bay and garlic. A few strategically placed toothpicks will help hold the bacon weave on the brisket, but they're not necessary.
Place the bacon covered brisket and baking pan onto your grill, set up for indirect cooking at medium low heat. At 250-275 degrees the bacon weave will brown nicely.
As it cooks, the bacon will release its juice and lovely bacon grease, basting the brisket top and sides. The accumulated juice and fat in the pan will take care of adding flavor to the lower part of the brisket. Save the pan juices, skimming the fat off the top, and use the broth to top off the brisket for added flavor and juiciness.
Cook until the bacon is browned and the brisket is tender, six to eight hours, when the internal temperature reaches about 190 degrees Fahrenheit. Remove from the grill and cover with foil. Give the brisket at least 30 minutes to rest in its juices, then slice or shred, serve and enjoy!
Recipe shared from: http://www.bbq-fyi.com/bacon-wrapped-brisket.html
Photo courtesy of: http://www.kristaclicks.com/2012/04/how-to-host-bacon-fest.html
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