Smoked a Fatty

[swamp snorkler]

Originally Posted by Micah

Is this something you can do in the oven or on the pit?

You could do it in the oven but you obviously wouldn't get the nice smoke ring. I'd go 375 for an hour or so or till the inside hits 165 then I would put it under the broiler to crisp the bacon.


Also, I used lump charcoal to do mine, I did it on a simple weber kettle grill. When it hit 165 internal temp I added a some more lump charcoal to get it really hit and brown the outside, I guess I could have just put I under the broiler though, by that time it had the smoke flavor.