1 cup Kosher Salt
1 cup Brown Sugar
1/2 cup Black Pepper
1/4 cup Granulated Garlic
2 Tbsp. Chili Flakes
1 tsp. Prague Powder #1
12 lbs. Beef brisket, trimmed, cut into 1" slabs
1.) To make beef bacon dry rub, combine salt, sugar, pepper, garlic, chili and prague powder and mix evenly.
2.) Season the beef brisket and store in a large food service bag.
3.) Let the brisket cure for 5 days flipping the brisket once a day.
4.) Pre-heat smoker to 225°F and smoke brisket for 6 hours. Let the brisket cool and refrigerate.
5.) Slice brisket to desired bacon thickness and keep refrigerated until use.
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